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Carne Asada Fries

A deliciously comforting dish combining crispy fries topped with juicy marinated skirt steak, rich cheese sauce, and garnished with fresh ingredients like avocado and pico de gallo.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 700
Ingredients Method Notes

Ingredients
  

Marinade
  • 1/4 cup lime juice Adds a zesty tang that elevates the overall flavor.
  • 1/4 cup orange juice Contributes a subtle sweetness to balance the savory elements.
  • 1/4 cup olive oil Helps to marinate the steak and enhance moisture.
  • 4 teaspoons minced garlic Infuses the meat with rich flavor.
  • 1 teaspoon kosher salt Essential for bringing out the natural flavors of the steak.
  • 1 teaspoon ground black pepper Provides a slight kick to complement the spices.
  • 1/2 teaspoon ground cumin Adds warmth and depth to the marinade.
  • 1/2 teaspoon dried oregano Offers an earthy component that rounds out the flavor.
  • 1 1/2 pounds skirt steak The star of the dish, tender and flavorful when cooked.
Fries and Cheese Sauce
  • 1 (16 – 20-ounce) bag frozen seasoned fries Crispy and convenient, these serve as the base.
  • 3 tablespoons butter Essential for making a creamy cheese sauce.
  • 3 tablespoons all-purpose flour Helps thicken the sauce for a luscious texture.
  • 1 1/4 cup milk Evens out the sauce for a smooth consistency.
  • 1/2 teaspoon garlic salt Boosts the overall garlic flavor in the cheese sauce.
  • 8 ounces sharp cheddar cheese, grated Melty, gooey goodness that binds the dish together.
Toppings
  • 1 medium Avocado Adds a creamy and fresh touch.
  • 1 cup Pico de Gallo Brings a burst of color and freshness.
  • 1/2 cup Sour Cream Complements the flavors perfectly.
  • 1/4 cup Cilantro Enhances presentation and flavor.
  • 2 slices Sliced Jalapeño Adds a little heat for spice lovers.

Method
 

Preparation
  1. In a small mixing bowl, combine the lime juice, orange juice, olive oil, minced garlic, salt, black pepper, cumin, and oregano. This vibrant marinade is packed with flavor.
  2. Place the skirt steak in a zip-top bag or a shallow container, and pour the marinade over the top. Seal it well and let it marinate in the refrigerator for at least 6 hours or overnight for the best results.
Cooking the Steak
  1. Preheat your grill to medium-high heat. Grill the steak for about 3-4 minutes on each side or until it reaches 125°F – 130°F for a perfect medium-rare.
  2. Transfer the grilled steak to a plate, cover it with foil, and allow it to rest for a few minutes.
Cooking the Fries
  1. While your steak is resting, bake the frozen seasoned fries according to the package instructions until they are crispy and golden brown.
Preparing the Cheese Sauce
  1. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour, whisking constantly for about 2 minutes.
  2. Gradually pour in the milk while whisking until smooth. Continue whisking for 3-4 minutes until the sauce thickens, then stir in the garlic salt.
  3. Add the grated sharp cheddar cheese in two portions, whisking until melted and creamy.
Assembly
  1. Slice the steak into bite-sized pieces, ensuring you cut against the grain for maximum tenderness.
  2. Drizzle some cheese sauce over the fries, layer with the steak, and add more cheese sauce on top.
  3. Finish off with slices of avocado, a generous amount of pico de gallo, a dollop of sour cream, a sprinkle of cilantro, and sliced jalapeños.

Notes

Marinate overnight for the best flavor. Use fresh ingredients for optimal freshness and quality.