Ingredients
For the Carne Asada
- ¼ cup chopped cilantro
- ¼ cup olive oil
- juice of ½ orange
- juice of ½ lime
- 1 tablespoon white wine vinegar
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon ancho chili powder
- ¼ teaspoon freshly ground black pepper
- 1 pound flank steak
For the Fries
- 4 russet potatoes, scrubbed and rinsed
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
For the Toppings
- 1 cup shredded Monterey Jack cheese (optional)
- ¼ cup guacamole
- ¼ cup sour cream
- Optional toppings: chopped cilantro, minced onions, diced tomatoes
Instructions
- Make the Marinade: In a medium bowl, whisk together chopped cilantro, olive oil, juice of orange and lime, white wine vinegar, minced garlic, chili powder, kosher salt, ground cumin, dried oregano, ancho chili powder, and black pepper until well combined.
- Marinate the Steak: Place the flank steak in the marinade bowl and toss to coat thoroughly. Cover and refrigerate for 2 hours to allow the flavors to infuse.
- Prepare the Oven and Baking Sheets: Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper to prevent sticking.
- Cut and Season the Potatoes: Slice the russet potatoes into equal-sized wedges or strips. Place them in a large bowl and toss with olive oil, kosher salt, garlic powder, and smoked paprika until evenly coated.
- Bake the Fries: Spread the seasoned potatoes in a single layer on the prepared baking sheets. Bake for 25-30 minutes, flipping halfway through to ensure even crisping.
- Prepare the Carne Asada: Meanwhile, remove the steak from the marinade and pat dry with paper towels. Lightly drizzle olive oil on each side and season with coarse salt and black pepper.
- Grill the Steak: Preheat a grill or large skillet over medium-high heat. Grill the flank steak for about 8 minutes per side, flipping once, depending on thickness. Remove from heat and let rest for 5 minutes.
- Dice the Steak: Cut the rested steak into bite-sized pieces suitable for topping the fries.
- Assemble the Carne Asada Fries: On a large serving tray or four individual plates, layer the baked fries, shredded Monterey Jack cheese, diced carne asada, guacamole, sour cream, and any desired fresh toppings such as cilantro, onions, or diced tomatoes.
Notes
- If short on time, skip the marinade and season the flank steak directly with olive oil, kosher salt, and black pepper before grilling; though less flavorful, it is still delicious.
- Leftover carne asada can be repurposed for tacos, tostadas, or served alongside Mexican rice and refried beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
