California: Carne Asada Fries

Crispy fries loaded with citrus-marinated carne asada, melted cheese, creamy guacamole, fresh tomato, onion, and cilantro.

Servings: 4–6
Prep Time: 15 minutes, plus marinating
Cook Time: 25 minutes

Ingredients

Carne Asada

• 1 lb flap steak, flank steak, or skirt steak

• 2 tablespoons lime juice

• 2 tablespoons orange juice

• 2 tablespoons soy sauce

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon black pepper

Fries & Toppings

• 1 (28–32 oz) bag frozen French fries

• 1 cup shredded cheddar cheese

• 1 cup shredded pepper jack cheese

• ½–¾ cup guacamole

• ¼ cup finely chopped onion

• ½ cup chopped tomato

• ¼ cup chopped fresh cilantro

• Lime wedges, for serving, optional

Instructions

1. Marinate the steak.
   In a bowl or resealable bag, combine the lime juice, orange juice, soy sauce, olive oil, garlic, cumin, chili powder, and black pepper. Add the steak and toss to coat. Refrigerate for 2–4 hours.

2. Bake the fries.
   While the steak rests, prepare the French fries according to the package directions. Bake until very crispy.

3. Cook the carne asada.
   Remove the steak from the marinade and discard the remaining marinade. Heat a grill or grill pan over medium-high to high heat. Cook the steak for about 3–5 minutes per side, depending on thickness and desired doneness.

4. Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice against the grain, then chop into bite-sized pieces.

5. Melt the cheese directly on the hot fries.
   During the last 2–3 minutes of baking, sprinkle the cheddar and pepper jack evenly over the fries. Return the pan to the oven just until the cheese is melted.

6. Assemble immediately.
   As soon as the fries come out of the oven, top them with the warm chopped carne asada, guacamole, onion, tomato, and cilantro.

7. Serve immediately with lime wedges, if desired.

Recipe Notes

For the best texture, bake the fries until extra crispy before adding the cheese. The hot baking sheet helps keep the fries underneath warm while the cheese melts.

Try to time the steak and fries so they finish close together. Let the steak rest while the fries finish baking, then assemble everything right away.

Flap steak works especially well for carne asada, but flank or skirt steak are also great options. Be sure to slice the steak against the grain for more tender pieces.

Optional toppings include sour cream, sliced jalapeños, pico de gallo, hot sauce, or extra lime juice.