Festival Classic Snack – Carne Asada Fries

Allergens

Soy, Dairy (in queso blanco)

Ingredients

• 2 large russet potatoes, washed and cut into 1/4
• inch thick fries 1 lb beef sirloin, thinly sliced 1/4 cup olive oil 1/4 cup soy sauce 1/4 cup lime juice 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon paprika Salt and pepper to taste 1 cup queso blanco cheese, crumbled 1 cup fresh cilantro leaves, chopped 1 jalapeno pepper, thinly sliced Chimichurri sauce (recipe below)

Instructions

1. a. Preheat the oven to 425°F (220°C). Place fries on a baking sheet and bake for 18 20 minutes or until golden brown and crispy. Remove from oven and set aside. b. In a medium bowl, mix together olive oil, soy sauce, lime juice, garlic, cumin, paprika, salt, and pepper to create the marinade. Add beef slices and let it marinate for 15 minutes. c. Preheat a grill or grill pan over medium high heat. Remove beef from marinade, discard excess marinade, and cook beef until desired doneness is reached. Slice into strips and set aside. d. To assemble the fries, lay a bed of crispy fries on a serving platter. Top with sliced beef, queso blanco cheese, chimichurri sauce, cilantro leaves, and jalapeno slices. Serve immediately.

Chef’s Insight

Don't overcook the beef, as it should be tender and juicy for the perfect carne asada experience.

Notes

Adjust the spiciness of the dish by adding or reducing jalapeno slices and chimichurri sauce.