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Per serving
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- 1
Marinate the steak
In a medium bowl, whisk together 1/4 cup olive oil, the chopped cilantro, the juice of half an orange and half a lime, white wine vinegar, minced garlic, chili powder, ancho chili powder, cumin, oregano, 1/2 teaspoon kosher salt, and the black pepper. Add the flank steak, toss to coat, cover, and refrigerate for 2 hours. Short on time? Season the steak with just olive oil, salt, and pepper right before cooking.
- 2
Get the fries going
Heat the oven to 450F and line two baking sheets with parchment. Cut the russet potatoes into even wedges or sticks and toss in a big bowl with the remaining 1/4 cup olive oil, 2 teaspoons kosher salt, garlic powder, and smoked paprika. Spread in a single layer and bake 25-30 minutes, flipping halfway, until crispy and golden.
- 3
Cook the carne asada
Pull the steak from the marinade and pat dry. Drizzle with a little olive oil and season lightly with salt and pepper. Grill or sear in a hot skillet over medium-high heat about 8 minutes per side, turning once, until charred outside and medium within. Rest 5 minutes, then dice into bite-size chunks.
- 4
Load them up
Pile the hot fries onto one big tray or four plates. Layer on the shredded Monterey Jack, then the diced carne asada. Broil for a minute if you want that cheese fully melted. Finish with guacamole and sour cream, and go wild with extra cilantro, minced onion, or diced tomato.
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Carne Asada Fries
Created by: TacoEveryDay
Ingredients
- 1 lb flank steak
- 4 russet potatoes
- 1/2 cup olive oil
- 1/4 cup cilantro
- 1/2 orange
- 1/2 lime
- 1 tbsp white wine vinegar
- 1 tsp garlic
- 1 tsp chili powder
- 1/2 tsp ancho chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup Monterey Jack cheese
- 1/4 cup guacamole
- 1/4 cup sour cream
Instructions
- Marinate the steakIn a medium bowl, whisk together 1/4 cup olive oil, the chopped cilantro, the juice of half an orange and half a lime, white wine vinegar, minced garlic, chili powder, ancho chili powder, cumin, oregano, 1/2 teaspoon kosher salt, and the black pepper. Add the flank steak, toss to coat, cover, and refrigerate for 2 hours. Short on time? Season the steak with just olive oil, salt, and pepper right before cooking.
- Get the fries goingHeat the oven to 450F and line two baking sheets with parchment. Cut the russet potatoes into even wedges or sticks and toss in a big bowl with the remaining 1/4 cup olive oil, 2 teaspoons kosher salt, garlic powder, and smoked paprika. Spread in a single layer and bake 25-30 minutes, flipping halfway, until crispy and golden.
- Cook the carne asadaPull the steak from the marinade and pat dry. Drizzle with a little olive oil and season lightly with salt and pepper. Grill or sear in a hot skillet over medium-high heat about 8 minutes per side, turning once, until charred outside and medium within. Rest 5 minutes, then dice into bite-size chunks.
- Load them upPile the hot fries onto one big tray or four plates. Layer on the shredded Monterey Jack, then the diced carne asada. Broil for a minute if you want that cheese fully melted. Finish with guacamole and sour cream, and go wild with extra cilantro, minced onion, or diced tomato.