Carne Asada Fries
Marinated steak, fries, cheese, guacamole, and sour cream = maximum flavor in this classic Southern California dish. A delicious homemade version of the beach street food found in San Diego.
Servings 4
Ingredients
- 1½ to 2 lbs. flank or skirt steak sub hanger or sirloin
- 1 c orange juice
- 1/2 c lime juice
- 1/2 c rice wine vinegar sub white vinegar
- 1/2 c fresh cilantro, roughly chopped
- 2 cloves garlic, minced
- 1/4 tsp cumin
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tbsp vegetable oil
- 1 bag shoestring fries about 28 oz.
- 1/2 c shredded Monterey Jack, Colby Jack, or Mexican cheese blend
- 2 to 3 tbsp Cotija cheese, finely grated
- sour cream and guacamole for serving
Instructions
- For easier slicing: place meat in the freezer to firm up (approximately 15 minutes). Meanwhile, prep marinade: Combine orange juice, lime juice, vinegar, cilantro, garlic and spices into a gallon zip-top bag. Shake and set aside.
- Take meat from freezer and remove excess fat. Slice meat into 1/4 to 1/2 inch wide strips, preferably 2 inches long or shorter. Place slices into the zip-top bag with marinade. Refrigerate for 30 minutes (no more than 3 hours).
- Remove meat from the bag and discard marinade. Heat 2 tablespoons vegetable oil in a large skillet on medium-high and cook the steak, tossing continuously for approximately 4-5 minutes, or until done.
- Prepare fries according to package directions, timing to finish as the meat finishes cooking. Deep frying is the best method but baking the fries works well, too. See below.
- Toss cooked fries with a dash of salt and then plate, topping with shredded cheese, then meat, and finishing with a sprinkle of Cotija cheese. Top with guacamole and sour cream. Enjoy!
Notes
- Prep time for the fries will vary with your desired method of cooking them: Deep frying only takes a few minutes but if you prefer to bake or air fry the french fries, start those about 15 minutes before cooking the meat.
- No matter the cooking method, fries should be as hot as possible when preparing the dish so the cheese melts easily.
- Carne Asada fries are best enjoyed fresh. Storing leftovers is not recommended. The marinade can be made up to 2 days ahead, however.