Carne Asada Fries (Mexican Steak Fries)

Carne Asada Fries (Mexican Steak Fries)

Course: Appetizer, Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 20

Marinate: 1

Total Time: 1 35

Servings:

Calories: 406kcal

Author: Lauren

These Carne Asada Fries (aka Mexican Steak Fries) are the ultimate crowd pleaser! They combine crispy, golden fries with tender, marinated steak, gooey melted cheese, and a variety of mouthwatering toppings.

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Ingredients

28 oz. frozen fries I used Alexia house cut
1 lb. top sirloin or flank steak
1 cup shredded colby jack cheese (112g) 112g
1 cup pico de gallo store bought or homemade
1/4 cup fresh chopped cilantro
Optional to serve: sour cream, guacamole or diced avocado, sliced jalapenos, etc.

Carne asada marinade:

2 Tbsp low-sodium soy sauce (30g)
2 Tbsp orange juice (30g)
1 Tbsp lime juice (15g)
1 Tbsp olive oil (15g)
2 tsp each: garlic powder & cumin
1 tsp each: salt, smoked paprika & chili powder

Instructions

Combine the carne asada marinade ingredients in a bowl. Add the steak to a resealable bag, pour in the marinade and move it around so it’s all coated. Place in the fridge to marinate for at least an hour (preferably 4-12 hours).
Preheat the oven to 425 degrees F. Add fries to a baking sheet and bake according to package directions, about 20-22 minutes total, turning halfway.
Heat a skillet over medium-high heat. Once warm, add the steak and cook for about 2-3 minutes each side (depending on thickness). Set aside on a cutting board and let rest for at least 5 minutes, then dice into small cubes.
When ready to serve, you can either sprinkle the cheese over the fries on the baking sheet and bake until cheese is melted or divide the fries between six plates/bowls, top with the cheese and microwave until cheese is melted.
Top cheesy fries with the diced steak, pico de gallo and cilantro. Add any of your other favorite toppings like sour cream or guac if desired and enjoy!

Notes

Helpful Tips:

Don’t over marinate the steak: Because of the citrus and acidity in the marinate, it’s actually best not to let the steak marinate more than 12 hours or else the muscle fibers will start to break down.
Let steak rest: It’s important to let the steak rest before slicing to ensure that the steak finishes cooking and lets the juices redistribute throughout the steak.
Cut against the grain: Slice the steak against the grain (knife should make a “T” with the grain lines) not parallel with it. Then cut your large strips into thin slices about 1/4 inch thick. Slicing steak this way cuts through those tough fibers which results in an easier-to-chew, more tender bite of steak.

Nutrition