Smoky Grilled Carne Asada Fries with Chimichurri

Allergens

Dairy (Monterey Jack cheese)

Ingredients

• 1 lb beef flank steak
• 4 cups frozen seasoned french fries
• 1 cup chimichurri sauce (recipe follows)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 jalapeño, thinly sliced
• 1/4 cup pickled red onions
• 2 green onions, thinly sliced
• 1 lime, cut into wedges Chimichurri Sauce:
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• Salt and pepper, to taste

Instructions

1. In a large zip top bag, combine beef flank steak, 1/4 cup olive oil, juice of 2 limes, 3 garlic cloves (mince
2. , salt, and freshly ground black pepper. Marinate in the refrigerator for at least 2 hours or overnight.
3. Heat a grill to medium high heat. Grill the marinated steak to desired doneness, about 4 6 minutes per side for medium rare. Remove from grill and let rest for 10 minutes before slicing against the grain into thin strips.
4. While the steak is resting, cook the french fries according to package instructions until golden brown and crispy.
5. In a large bowl, combine parsley, cilantro, garlic, oregano, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Mix well and set aside.
6. Arrange cooked fries on a platter, top with steak slices, shredded Monterey Jack cheese, and dollops of sour cream. Spoon chimichurri sauce liberally over the top, followed by jalapeño slices, pickled red onions, and green onions.
7. Serve immediately with lime wedges for squeezing over the top.

Chef’s Insight

To achieve an authentic smoky flavor, let the beef marinate for at least 2 hours or overnight before grilling.

Notes

Serve this dish with a cold Mexican beer or a tangy margarita for the ultimate street-food experience.