Street-Food Rebel’s Spicy Smoky “Carne Asada” Fries

Allergens

Dairy, Gluten-free (if using gluten-free seasoning)

Ingredients

• 2 lbs beef flank steak, thinly sliced against the grain
• 4 russet potatoes, washed and cut into fries
• 1/2 cup vegetable oil, for frying
• 3 tablespoons taco seasoning blend
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (or to taste)
• Salt and pepper, to taste
• 1 cup sour cream
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes

Instructions

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. Toss the fries in vegetable oil and seasoning blend. Spread them evenly on the lined baking sheet.
3. Bake for 18 20 minutes until golden brown, flipping halfway through. Remove from oven and set aside.
4. In a large skillet over medium heat, cook sliced beef until just browned, then add taco seasoning, smoked paprika, cayenne pepper, salt, and pepper to taste. Stir well.
5. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.
6. In a small bowl, mix together sour cream, lime juice, and chopped cilantro. Set aside.
7. To serve, place a layer of crispy fries on a large platter, top with spicy smoky beef, and finish with the tangy cream sauce. Enjoy immediately!

Chef’s Insight

Feel free to adjust the seasoning blend according to your preference for spice or smokiness.

Notes

This recipe is best enjoyed hot and fresh off the grill!