Go Back
To make delicious carne asada fries, you need fresh ingredients. Here’s what to gather: - 1 lb flank steak - 4 large russet potatoes - 2 tablespoons olive oil - 1 cup shredded cheddar cheese These base ingredients create a hearty and satisfying meal. The right seasonings make the steak shine. Use these for a tasty marinade: - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Mix these in a bowl. Rub the blend over the flank steak. Let it marinate for at least 30 minutes. This step adds depth and flavor. Toppings can take your fries to the next level. Consider adding: - 1/2 cup sour cream - 1/2 cup guacamole - 1/2 cup pico de gallo - Fresh cilantro for garnish - Sliced jalapeños (optional) These extras bring freshness and creaminess. Feel free to mix and match according to your taste! {{ingredient_image_1}} To start, we will marinate the flank steak. First, mix one teaspoon each of chili powder, cumin, garlic powder, and onion powder in a small bowl. Add salt and pepper to taste. This spice mix adds a lot of flavor. Now, rub this mixture all over the flank steak. Let it sit for at least 30 minutes. For more flavor, you can refrigerate it overnight. Next, let’s prepare the fries. Preheat your oven to 425°F (220°C). Take four large russet potatoes and cut them into fries. Soak the fries in cold water for 30 minutes. This step helps make them crispy. After soaking, drain the fries and dry them with a towel. Now, toss the fries in two tablespoons of olive oil until they are coated. Spread them on a baking sheet lined with parchment paper in a single layer. Bake for 30 to 35 minutes, flipping halfway through. The fries should be golden and crispy. While the fries bake, cook the marinated flank steak. Grill the steak over high heat for about 4 to 5 minutes on each side. This will give you a nice medium-rare. Cook it longer if you like it more done. Once cooked, let the steak rest for 5 minutes. Then, slice it thinly against the grain. Now it’s time to assemble the dish! Once the fries are done, take them out of the oven. Top the hot fries with the sliced carne asada. Sprinkle one cup of shredded cheddar cheese over the top. Put the loaded fries back in the oven for 5 minutes until the cheese melts. After melting, drizzle half a cup of sour cream and half a cup of guacamole over the cheese. Add a generous scoop of half a cup of pico de gallo. Lastly, garnish with fresh cilantro and sliced jalapeños if you like a bit of heat. Enjoy your tasty carne asada fries! To get the best flavor, marinate the steak well. First, mix chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this blend over the flank steak. Let it sit for at least 30 minutes. If you have more time, marinate overnight in the fridge. This helps the flavors soak in deeply. Always slice the steak against the grain. This keeps it tender and easy to chew. Start by cutting the russet potatoes into fries. Soak them in cold water for 30 minutes. This removes extra starch and helps them crisp up. After soaking, drain the fries and dry them with a towel. Coat them in olive oil. Spread the fries in a single layer on a baking sheet. Bake at 425°F (220°C) for 30-35 minutes. Flip them halfway for even cooking. When they are golden, you will know they are perfect. To melt cheese perfectly, sprinkle shredded cheddar over the hot fries and steak. Return the loaded fries to the oven for 5 minutes. The heat will melt the cheese nicely. Watch closely to avoid burning. A great tip is to use a broiler for 1-2 minutes for a bubbly finish. Just keep an eye on it! Enjoy your cheesy, savory creation while it’s hot. Pro Tips Marination Magic: Allow the flank steak to marinate overnight for a deeper flavor infusion. Perfectly Cut Fries: Ensure your potato fries are uniformly cut for even cooking and crispiness. Resting the Steak: Let the grilled steak rest before slicing to retain its juices and tenderness. Cheese Melting Tip: Broil the loaded fries for a minute after melting the cheese for a golden finish. {{image_2}} You can switch up the protein in carne asada fries. Try chicken, pork, or shrimp. Marinate these proteins like you do with steak. Use the same spices for tasty results. Each meat adds its own flavor. Chicken works well for a lighter dish. Pork gives a savory twist. Shrimp adds a seafood touch. Want a meat-free option? Use grilled veggies or tofu instead. For the veggies, consider bell peppers, zucchini, and mushrooms. Season them like steak for great taste. Tofu absorbs flavors well, so marinate it too. This way, you still enjoy the rich flavors of carne asada fries. Get creative with toppings! Besides cheese, sour cream, and guacamole, try these ideas: - Black beans for extra protein - Corn salsa for sweetness - Radishes for a crunchy bite - Chipotle crema for a spicy kick Mix and match toppings to fit your mood. You can even add a fried egg on top for breakfast-style fries. Enjoy making this dish uniquely yours! After enjoying your carne asada fries, you may have some left. Store the leftovers in an airtight container. Place the fries and steak in separate containers. This keeps them fresh and prevents sogginess. You can store them in the fridge for up to three days. To reheat the fries, use the oven. Preheat it to 400°F (200°C). Spread the fries on a baking sheet. Bake for about 10 minutes until they are hot and crispy again. For the steak, use a skillet over medium heat. Warm it for a few minutes on each side to keep it juicy. Avoid using the microwave, as it can make both the fries and steak soft. If you want to save some fries and steak for later, freezing is an option. First, let the fries cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. This prevents them from sticking together. After they are frozen, transfer them to a freezer bag. For the steak, slice it thinly and wrap it tightly in plastic wrap. Store both items for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. Carne Asada Fries are a tasty dish that combines crispy fries and grilled steak. You start with golden, crispy potato fries. Then, you top them with marinated, grilled flank steak. Next, add melty cheese, sour cream, guacamole, and pico de gallo. The result is a delicious, filling meal perfect for any time. Yes, you can make Carne Asada Fries in advance. Prepare the steak and fries separately. Store each in airtight containers in the fridge. You can grill the steak and bake the fries ahead of time. When you are ready to eat, just reheat and assemble. This makes it easy to enjoy them later! Carne Asada Fries pair well with many side dishes. Here are some great options: - Mexican street corn (elote) - Simple green salad with lime dressing - Black beans for added protein - Chips and salsa for a crunchy side These sides can add variety and balance to your meal! Carne asada fries are a fun dish to make. We explored the key ingredients, marinating techniques, and preparation steps. I shared tips for perfect fries and melted cheese. You can customize with different proteins or toppings, even for vegetarians. Store leftovers properly to keep them tasty. Enjoy experimenting with flavors and find your favorite combination! This dish is a great way to impress family and friends.

Sizzling Carne Asada Fries

Delicious fries topped with marinated flank steak, cheese, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 lb flank steak
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 cup shredded cheddar cheese
  • 1 2 cup sour cream
  • 1 2 cup guacamole
  • 1 2 cup pico de gallo
  • for garnish fresh cilantro
  • optional sliced jalapeños

Instructions
 

  • In a small bowl, mix the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub this mixture over the flank steak and let it marinate for at least 30 minutes (or up to overnight in the fridge).
  • Preheat the oven to 425°F (220°C). Cut the russet potatoes into fries and soak them in cold water for 30 minutes to remove excess starch. Drain and dry the potatoes with a towel.
  • Toss the potato fries in olive oil, ensuring they are well-coated. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 30-35 minutes, flipping halfway through, until they’re golden and crispy.
  • While the fries are baking, grill the marinated flank steak over high heat for about 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes before slicing thinly against the grain.
  • Once the fries are done, remove them from the oven and top hot fries with sliced carne asada. Sprinkle shredded cheddar cheese generously over the top.
  • Return the loaded fries to the oven for an additional 5 minutes or until the cheese is fully melted.
  • Remove from the oven and drizzle sour cream and guacamole over the cheese. Add a generous scoop of pico de gallo, and garnish with fresh cilantro and sliced jalapeños if desired.

Notes

For extra flavor, let the steak marinate overnight.
Keyword appetizer, carne asada, fries