Carne Asada Fries
These loaded carne asada fries are an absolute game changer for game day! Crispy french fries piled high with perfectly seared marinated steak and homemade white queso dip. This may be your new favorite way to eat steak and french fries!
Servings: 4 people
Ingredients
- 1½ - 2 lbs outside skirt steak
- juice from 1 large orange about ½ cup
- juice from 2 limes
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons cilantro finely chopped
- 1 tablespoon minced garlic about 2 cloves
- ½ teaspoon black pepper
- 1/4 cup avocado oil or neutral oil
- 1 onion thinly sliced
- 1-2 tablespoons Fiesta That Mexican All-Purpose Seasoning or your favorite Mexican seasoning
- 26 oz bag frozen french fries
- 8 oz white American cheese sliced or cubed
- 4 oz can diced green chiles (with liquid)
- ¼ - ½ cup half and half
- optional toppings: diced red onion, pickled jalapeños, chopped cilantro, guacamole, sour cream
Instructions
Marinate the steak:
- In a large bowl, combine orange juice, lime juice, cilantro, minced garlic, soy sauce, black pepper, sliced onion, and oil. Mix well to incorporate all flavors.
- Place skirt steak in a large zip top bag. Pour marinade over steaks, ensuring they're fully coated.
- Remove as much air as possible from the bag and seal. Refrigerate for 3-4 hours, turning occasionally.
Make the queso:
- After the steak is done marinating, start the queso. In a small pot on the stovetop or on the griddle over medium-low heat, add about ¼ cup half and half and entire can of diced green chiles (with liquid).
- When the half and half is warm, add the white American cheese. Stir constantly as cheese melts. Add more half and half, 1 tablespoon at a time, as needed until sauce reaches desired consistency. It should be pourable but not too thin.
- Keep warm until ready to serve. If sauce thickens too much, add more half and half.
Cook the fries:
- Cook frozen fries according to package directions in an air fryer, oven, or on the griddle. Keep fries warm while preparing steak.
Cook the Carne Asada:
- Preheat griddle or large skillet to high heat (about 425-450°F).
- When griddle is hot, remove steaks from marinade, letting excess drip off. Place steak directly on the hottest part of the griddle, and allow to sear untouched for 2-4 minutes, or until a nice crust develops. At the same time, cook the marinated onions on a separate area of the griddle, stirring occasionally until tender and done to your liking.
- While the steak is searing on the first side, season the top with Fiesta That or your favorite all-purpose Mexican seasoning.
- After 2-4 minutes, flip the steak to the second side and continue cooking until steaks reach desired doneness (125-1305°F for medium-rare). *Remember, the steaks will have some carryover cooking of a few degrees while they rest.
- Remove steak from griddle and let rest for 5-10 minutes. Then slice against the grain into bite-sized pieces.
Assemble the Carne Asada Fries:
- Arrange cooked fries on a large serving platter or individual plates. Drizzle warm queso dip generously over the fries. Top with the cut carne asada.
- Garnish with fresh cilantro, guacamole, pickled jalapeños, diced red onion, or your favorite toppings.
- Serve immediately while hot.
Video
Notes
- Marinating time – For best results, marinate the steak for at least 2-4 hours.
- Sauce consistency – The cheese sauce will thicken as it cools. Keep it warm and add more half and half if needed to thin it out.
- For serving - We served our carne asada fries with a simple red onion topping that we love for homemade street tacos. To make it, mix together about 1/2 diced red onion, 1 tablespoon diced pickled jalapeños, 1-2 tablespoons finely chopped fresh cilantro, a bit of salt, and a bit of lime juice. Stir and refrigerate for 1-2 hours so the flavors can marry.