Sizzling Carne Asada Fries

Allergens

Dairy, Gluten-free (if using gluten-free tortilla chips)

Ingredients

• 1 lb beef skirt steak
• 3 lbs russet potatoes, cut into fries
• 4 tablespoons vegetable oil, divided
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 tablespoon lime juice
• 1 ripe avocado
• 1/2 cup chopped red onion
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese

Instructions

1. Combine the first 6 ingredients (steak through lime juice) in a resealable plastic bag. Squeeze out excess air and seal, then turn to coat. Refrigerate for at least 30 minutes or up to overnight.
2. Preheat oven to 450°F. Toss fries with 2 tablespoons of oil and 1 teaspoon salt, spread on a lined baking sheet, and bake until golden and crisp, about 20 25 minutes.
3. In the meantime, preheat grill or griddle to medium high heat. Remove steak from marinade and discard marinade. Grill steak to desired doneness, then let rest before thinly slicing against the grain.
4. In a small bowl, mash avocado with lime juice, salt, and pepper until creamy.
5. Assemble fries on a serving platter: layer fries, carne asada, guacamole, sour cream, cilantro, red onion, and Monterey Jack cheese.
6. Place under the broiler for 2 3 minutes or until cheese is melted and bubbly.

Chef’s Insight

"The combination of smoky carne asada and crispy fries creates an irresistible textural contrast that brings the flavors of Mexico City's streets to life."

Notes

Be sure to remove the steak from the marinade before grilling to prevent flare-ups and ensure even cooking. - Customize your fries with additional toppings like jalapeños or pickled onions for extra flavor.