Carne Asada Fries

Name: Carne Asada Fries
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 500 g flank steak (trimmed of excess fat); 3 tbsp orange juice (freshly squeezed); 2 tbsp lime juice (freshly squeezed); 1 tbsp olive oil (for marinade); 1 tbsp soy sauce (low-sodium preferred); 3 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 pinch black pepper (freshly cracked); 1 pinch salt (for marinade); 600 g frozen french fries (thick-cut, oven-baked according to package directions); 1 cup monterey jack cheese (shredded); 0.5 cup cheddar cheese (shredded); 2 pcs tomato (medium, diced); 0.5 pcs onion (small, finely diced); 2 tbsp cilantro (chopped); 1 pcs jalapeno (seeded, minced); 2 pcs avocado (ripe, pitted, peeled); 0.5 cup sour cream (full-fat, for drizzling)

RATING

4.7/5(187)

TASTE SCORE

10/10

Crispy golden fries piled high with juicy, marinated grilled steak, melted cheese, fresh pico de gallo, guacamole, and a drizzle of cool sour cream. A Southern California classic that combines the best of tacos and loaded cheese fries into one epic shareable platter.

PREP

25m

COOK

35m

SERVES

1 CUP

886 cal

SERVINGS

METHOD · 7 STEPS

mix · ~5 min
Make the carne asada marinade.
1.In a small bowl, whisk together orange juice, 2 tbsp lime juice, olive oil, soy sauce, minced garlic, cumin, black pepper, and a pinch of salt.
2.Place flank steak in a shallow dish and pour the marinade over, turning to coat both sides.
3.Cover and rest at room temperature for 30 minutes, or refrigerate up to 4 hours for deeper flavor.
TIPDon't marinate longer than 8 hours — the citrus will break down the meat too much.
bake · ~25 min
Bake the fries until golden and crisp.
1.Preheat the oven to 425°F (220°C).
2.Spread frozen french fries in an even layer on a large baking sheet.
3.Bake according to package directions until golden and crispy, roughly 20-25 minutes, flipping halfway through.
TIPFor extra crispy fries, don't overcrowd the baking sheet — use two sheets if needed.
prep · ~5 min
Prepare the fresh pico de gallo.
1.In a small bowl, combine diced tomatoes, diced onion, 2 tbsp chopped cilantro, minced jalapeno, and 1 tbsp lime juice.
2.Season with a pinch of salt and stir gently. Set aside to let flavors meld.
prep · ~2 min
Mash the quick guacamole.
1.In another small bowl, mash the avocados with a fork to your desired consistency — chunky or smooth.
2.Fold in 1 tbsp lime juice, 1 tbsp chopped cilantro, and a pinch of salt. Taste and adjust.
TIPPress plastic wrap directly onto the surface of the guacamole to prevent browning if making ahead.
grill · ~10 min
Grill the marinated steak over high heat.
1.Heat a grill pan or outdoor grill over high heat until smoking hot.
2.Remove the steak from the marinade, letting excess drip off, and place on the hot grill.
3.Cook for 3-4 minutes per side for medium-rare (130-135°F internal), or 5-6 minutes per side for medium.
4.Transfer steak to a cutting board, tent loosely with foil, and rest for 8 minutes.
TIPPat the steak dry with paper towels before grilling for a better sear.
assemble · ~5 min
Assemble the loaded fries.
1.Once fries are done, pull the baking sheet from the oven and immediately sprinkle both cheeses evenly over the hot fries.
2.Return to the oven for 3-4 minutes just until the cheese melts.
3.Slice the rested carne asada against the grain into thin strips.
assemble · ~3 min
Layer the carne asada on top.
1.Arrange the sliced steak evenly over the melted cheese fries.
2.Spoon the pico de gallo generously across the top.
3.Dollop the guacamole evenly across the platter.
4.Drizzle sour cream over everything and serve immediately.
TIPWarm the sour cream slightly by stirring in a bowl so it drizzles easily from a spoon.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rest the grilled steak for a full 8 minutes to keep juices locked in before slicing.
2
Slice the rested flank steak thinly against the grain for tender, easy-to-eat strips.
3
Pat steak dry before grilling to get a deeply browned, flavorful crust.
4
Use thick-cut frozen fries — they hold up better under the heavy toppings.
5
Bake fries on two separate sheets if needed to avoid steam and ensure crispiness.
6
Press plastic wrap directly onto guacamole surface to prevent browning if prepping ahead.
7
Warm the sour cream slightly so it drizzles smoothly instead of plopping in cold clumps.

RECIPE VARIATIONS

Adapt it for your goals.

Low Oil / Lighter

Low-Oil / Lighter

Use baked or air-fried extra-crispy fries and swap full-fat sour cream for Greek yogurt or a low-fat crema. The same bold flavors come through with less fat.

High Protein

High-Protein

Double the flank steak to 1 kg and reduce the fries to 300 g. Serve in a bowl to emphasize the protein-rich steak and fresh toppings.

Vegetarian / Portobello Asada

Replace flank steak with thick-sliced portobello mushrooms marinated in the same citrus-soy mixture. Grill 3-4 minutes per side for a smoky, meaty alternative.

Spicy Chipotle

Add 1-2 minced chipotle peppers in adobo to the marinade and stir a spoonful of adobo sauce into the sour cream for smoky heat.

HEALTH BENEFITS