Street-Side Spicy Carne Asada Fries

Allergens

Dairy (Sour Cream, Cheese)

Ingredients

• 1 lb beef skirt steak, cut into thin strips
• 2 large russet potatoes, scrubbed and cut into wedges
• Canola oil for frying
• Salt and pepper to taste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup chopped red onion
• 1/2 cup pico de gallo or salsa fresca
• 1/4 cup sour cream
• 1 tbsp fresh cilantro, finely chopped
• Lime wedges for serving

Instructions

1. In a medium bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, coriander, and cayenne pepper (if using). Rub the spice mixture onto the steak strips, coating them evenly. Cover and refrigerate for at least 30 minutes or up to overnight.
2. Preheat your deep fryer or a large pot filled with oil to 350°F (175°C). In batches, carefully add the potato wedges and fry until golden brown and crispy, approximately 5 6 minutes. Remove from the oil and drain on paper towels. Sprinkle with salt and pepper to taste.
3. In a separate pan or griddle over high heat, cook the seasoned steak strips for 2 3 minutes per side or until desired doneness is reached. Allow the meat to rest for a few minutes before slicing it into thin strips.
4. Assemble the fries by laying a bed of crispy potato wedges on a platter, then generously covering them with the cooked steak and cheese. Place under the broiler or in a hot oven (400°F / 200°C) for 2 3 minutes until the cheese is melted and bubbly.
5. Top with red onion, pico de gallo or salsa fresca, sour cream, and fresh cilantro. Serve immediately with lime wedges on the side.

Chef’s Insight

To get that perfect sizzling sound, cook the steak over high heat and add a splash of water to create steam as the meat cooks.

Notes

For a spicier version, add more cayenne pepper or jalapenos.