Flavorful Carne Asada Fries

Carne asada fries are delicious! On top of homemade fries with your favorite toppings, juicy flank steak in a simple but fantastic marinade. This version of loaded fries is fantastic.

Why Is This Recipe So Delicious?

• This wonderful vision was brought to life by Lolita’s Mexican Food in San Diego. Carne asada fries are quite popular in the American Southwest and Mexico, but they can be difficult to come by if you don’t live there. This homemade dish will tide you over until you can get your hands on a genuine plate.
• Fries-as-nachos is probably one of my favorite foods, and this recipe is no exception. Flavorful flank steak marinated in a basic spice combination… served on top of crispy, handmade fries… topped with cheese and your favorite toppings What could be better than that?!
• While it’s well worth the wait, this isn’t a quick dish — albeit the actual cooking time is little. To make carne asada fries, marinate flank steak for 4 to 12 hours in an excellent marinade. Remember to account for this when planning your meal! If you want to skip the steak, try this Instant Pot Carne Asada dish from our sister site, Easy Healthy Recipes!
• Carne asada fries can be served as an appetizer or a whole meal. If you’re feeding a large company, this recipe can easily be doubled in size.

Important Ingredients

• Fries – the main ingredient We’re going to make homemade fries because they’re very simple to make. Because russet potatoes are the starchiest, they create the greatest fries. That means the outsides will be perfectly crispy and the insides will be absolutely fluffy. If you’re short on time (or energy), frozen fries will suffice.
• You could use any beef in your carne asada fries, including flank steak. However, we like flank steak. It’s a leaner cut of steak, but it still packs a punch in terms of flavor and texture. For information on how to cut your steak properly, see the “Chef’s Tips” section.

Chef’s Advice

• Cook the flank steak to medium-rare. It’ll be chewy and generally unpleasant. Medium is ideal, medium-well is acceptable, while well-done is excessive.
• Always cut against the grain while cutting beef, according to rule #1. That’s how you get tender steak strips rather than harsh, chewy strips, which you definitely don’t want on your carne asada fries. Place the meat on a cutting board and seek for parallel muscle fibers going down the meat to cut across the grain. Cut at a small diagonal with your knife, perpendicular to the strands.
• I recommend not putting parchment paper on your baking sheet while baking the fries. If the fries are placed directly on the pan, they will crisp up faster.
• Don’t marinate your steak for too long because the marinade is very acidic! We recommend a maximum of 12 hours. If you cook it any longer, the muscle fibers will begin to break down, resulting in mushy beef on your carne asada fries.

Carne Asada Fries

Carne asada fries are delicious! On top of homemade fries with your favorite toppings, juicy flank steak in a simple but fantastic marinade. This version of loaded fries is fantastic.

Ingredients

For the Carne Asada

• 3 cloves garlic minced
• ¼ cup lime juice
• ½ cup orange juice
• 1 teaspoon onion powder
• ½ cup cilantro chopped
• 1 tablespoon white vinegar
• ½ teaspoon salt
• ¼ cup avocado oil
• 1 teaspoon chili powder
• ¼ teaspoon black pepper
• 1 teaspoon cumin
• 1 pound flank steak
• avocado oil for cooking steak

For the Fries

• 1-2 tablespoons avocado oil
• 1 teaspoon salt
• 3 russet potatoes
• 1 teaspoon garlic powder
• ¾ cup Mexican blend shredded cheese
• 1 teaspoon paprika

For Serving (All Optional)

• sour cream
• guacamole see Notes
• cilantro chopped
• tomatoes diced
• jalapeños diced or sliced

Equipment

• Large bowl with lid (or plastic wrap)
• Large bowl
• Baking sheet
• Large skillet
• Sharp knife

Instructions For Carne Asada Fries

1. In a large mixing basin, combine all of the ingredients for the carne asada marinade. Whisk until everything is well blended.
2. Toss the flank steak in the marinade. Refrigerate for 4 to 12 hours, covered.
3. Prepare fries near the conclusion of the marinating time. Preheat the oven to 400 degrees F. Wash the potatoes and cut them into even matchsticks. Combine the fries, avocado oil, and seasonings in a large mixing basin. Toss to thoroughly coat.
4. Arrange fries in a single layer on a baking sheet. After 20 minutes, toss or flip the fries. Cook for another 10 minutes, or until the fries are crispy.
5. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat while the fries bake.
6. Add the meat to the skillet in thin strips or bite-sized chunks. 4–8 minutes per side, or until the desired temperature is reached Less time is required for thinner strips/smaller parts. Cook to an internal temperature of 145°F for a medium steak.
7. To serve, top fries with Mexican shredded cheese. Return the fries to the oven for 2-5 minutes to melt the cheese, or leave it unmelted.
8. Plate the fries, then top with the steak and any additional toppings.

Notes

• Make it vegetarian by substituting plant-based meat for the flank steak.
• Use vegan beef, vegan cheese, and vegan sour cream to make it vegan (optional).
• Guacamole Mash Made at Home 1–2 avocados, lime juiced and salted to taste For added taste, add cilantro and/or jalapenos.

This recipe serves around 4 people. The nutritional statistics indicated are for one serving out of four, and do not include any extra toppings. The macros may differ somewhat depending on the brand or type of ingredients used.

To estimate the size of one serving, follow the recipe’s instructions and then weigh each ingredient once it’s done.

Divide the total weight (excluding the weight of the food container) by four. The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 540kcal, Carbohydrates: 36g, Protein: 34g, Fat: 29g, Saturated Fat: 8g, Cholesterol: 88mg, Sodium: 1099mg, Potassium: 1216mg, Fiber: 3g, Sugar: 4g, Vitamin A: 746IU, Vitamin C: 31mg, Calcium: 205mg, Iron: 4mg, Net Carbs: 33g