Carne Asada Fries
Crispy fries topped with marinated grilled beef, melted cheese, and fresh garnishes. A shareable appetizer or light meal bursting with smoky, citrusy flavor.
- Total time
- 45 min
- Servings
- 2
- Calories
- 782
- Protein
- 42g
Ingredients
- ¾ lb flank steak
- 2 whole lime
- 1 whole orange
- 3 whole garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- 1 lb frozen french fries
- 1 cup shredded Oaxaca or mozzarella cheese
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup diced white onion
- 2 whole lime wedges for serving
Instructions
- 1
Cut both limes in half and squeeze their juice into a small bowl—you should have about 4 tablespoons of liquid.
- 2
Cut the orange in half and squeeze its juice into the same bowl—you'll have roughly 3 tablespoons more liquid.
- 3
Add the 3 minced garlic cloves, 1 teaspoon dried oregano, 0.5 teaspoon cumin, 0.25 teaspoon red pepper flakes, 0.25 teaspoon salt, and 0.125 teaspoon black pepper to the citrus juice.
- 4
Stir the marinade with a spoon for 15 seconds until the spices are evenly mixed throughout the liquid.
- 5
Place the flank steak on a cutting board and pat it dry with paper towels—this helps the marinade cling better.
- 6
Place the steak in a gallon-sized zip-lock bag and pour all the marinade over it, pressing out as much air as possible before sealing.
- 7
Massage the bag for 30 seconds so the marinade coats all surfaces of the meat, then place it in the refrigerator for at least 20 minutes.
- 8
While the steak marinates, preheat your oven to 425°F and wait for the indicator light or beep to signal it is fully heated, about 10 minutes.
- 9
Spread the 1 pound of frozen french fries in a single layer on a rimmed baking sheet and place it in the preheated oven.
- 10
Set a timer for 20 minutes, then remove the baking sheet when the fries are golden brown and crispy on the edges.
- 11
Heat a grill pan or cast iron skillet over medium-high heat for 2 minutes until it shimmers and a drop of water sizzles and evaporates immediately.
- 12
Remove the flank steak from the marinade, letting excess liquid drip back into the bag, and lay it flat on the hot pan.
- 13
Cook the steak undisturbed for 4 minutes, watching for the surface to turn dark brown and caramelized—do not move it during this time.
- 14
Flip the steak with tongs or a spatula and cook the other side for 3 to 4 minutes until it reaches medium-rare (an instant-read thermometer should read 130–135°F in the thickest part).
- 15
Transfer the cooked steak to a cutting board and let it rest for 5 minutes—this redistributes the juices so the meat stays tender when sliced.
- 16
Slice the rested steak against the grain (perpendicular to the long muscle lines you see) into thin strips about 0.25 inch wide.
- 17
Transfer the hot cooked fries from the baking sheet to a serving platter or large plate, spreading them in a single layer.
- 18
Scatter the sliced carne asada evenly over the fries.
- 19
Sprinkle the 1 cup of shredded Oaxaca cheese over the hot meat and fries—the residual heat will melt it slightly.
- 20
Scatter the 0.25 cup of chopped fresh cilantro over the top.
- 21
Sprinkle the 0.25 cup of diced white onion over the cilantro.
- 22
Serve immediately with the 2 lime wedges on the side for squeezing over the fries.
Tools you’ll need
- small bowl
- gallon-sized zip-lock bag
- cutting board
- chef's knife
- paper towels
- rimmed baking sheet
- 12-inch grill pan or cast iron skillet
- tongs or spatula
- instant-read thermometer
- large serving platter or plate
- spoon
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