Copycat Street-Side Carne Asada Fries

Allergens

Dairy, Wheat

Ingredients

• 1 lb skirt steak
• 3 large russet potatoes
• 2 cups shredded Monterey Jack cheese
• 1 cup guacamole
• 1/4 cup sour cream
• 1/4 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 2 tbsp olive oil
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a medium bowl, mix chili powder, cumin, garlic powder, salt, and pepper. Rub the steak with olive oil and then coat it with the spice mixture. Let marinate for at least 30 minutes or up to overnight in the fridge.
2. Preheat your grill or grill pan to high heat. Grill the steak for 4 5 minutes per side, or until desired doneness is reached. Remove from heat and let rest for a few minutes before thinly slicing against the grain.
3. Preheat oven to 400°F (205°C). Slice the potatoes into fries and toss them in olive oil and salt. Spread them on a baking sheet and bake for 20 25 minutes, or until golden and crispy.
4. Assemble the Carne Asada Fries: Place a layer of crispy fries on a serving platter, top with sliced steak, Monterey Jack cheese, guacamole, sour cream, diced tomatoes, chopped cilantro, and a squeeze of lime juice.
5. Serve immediately while still warm and enjoy the sizzling, smoky flavors that transport you to a bustling street side food cart.

Chef’s Insight

The key to perfect Carne Asada Fries is fresh, high-quality ingredients and letting the flavors meld together.

Notes

Adjust the heat level by adding more or less chili powder to taste.