Carne Asada Fries – Fire & Smoke Edition

Allergens

Dairy, Wheat (gluten)

Ingredients

• 1 pound thinly sliced beef for carne asada (flank steak)
• 1 large russet potato, washed and cut into 1/2
• inch thick fries
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon canola oil
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced onions
• 1/2 cup fresh cilantro leaves, chopped
• 4 tablespoons sour cream
• 2 lime wedges

Instructions

1. In a large bowl, combine the chili powder, cumin, smoked paprika, salt, and pepper. Rub this spice mix onto the beef slices and let it marinate for about 30 minutes.
2. Heat your grill or grill pan to medium high heat and cook the beef until desired doneness is reached. Transfer the cooked beef to a cutting board and thinly slice it, then set aside.
3. Preheat oven to 450°F (230°C). Arrange the potato fries on a baking sheet, drizzle with canola oil, and season with salt and pepper. Bake for about 18 20 minutes or until they are crisp and golden brown.
4. Once the fries are cooked, remove them from the oven and immediately top with the sliced carne asada, shredded Monterey Jack cheese, diced onions, and cilantro leaves. Place back into the oven for 3 4 minutes or until the cheese is melted and bubbly.
5. Remove the fries from the oven and drizzle with sour cream. Serve immediately with lime wedges on the side.

Chef’s Insight

To add an extra smoky flavor, you can use hickory chips or wood chunks while grilling the beef.

Notes

The key to perfect carne asada fries is to cook the beef until it's slightly charred and tender, while the fries are crisp on the outside and fluffy on the inside.