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steak fries

Carne Asada Steak Fries

James Brown
These Carne Asada Steak Fries are loaded with citrus-marinated grilled skirt steak, crispy homemade fries, creamy cheddar cheese sauce, pico de gallo, guacamole, and Mexican crema for a hearty, flavor-packed meal.
Servings 4
Calories 1254 kcal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Marinade Time 2 hours
Total Time 2 hours 30 minutes

Ingredients
  

  • 3-4 lbs Skirt steak
  • 2 Russet Potatoes
  • Peanut oil for frying
  • Garlic citrus lime steak seasoning
  • 1 Jalapeño
  • Mexican creme

Carne Asada Marinade

  • ½ cup Chopped cilantro
  • 3-4 cloves Garlic minced
  • 1 tbsp Kosher salt
  • 2 tsp Dried oregano
  • 2 tsp Black pepper
  • 2 tsp Ground cumin
  • ½ Jalapeño seeded and diced
  • 1 Fresh lemon juiced
  • 1 Fresh lime juiced
  • 1 Fresh orange juiced
  • ¼ cup Olive oil

Pico De Gallo

  • 3 Roma tomatoes pitted and diced
  • ½ Red onion diced
  • ½ Jalapeño seeded and diced
  • ½ Lime juiced
  • Pinch of kosher salt

Guacamole

  • 1 Fresh Avocado
  • ½ Lime juiced
  • 1 tsp Salt

Cheese Sauce

  • 3 tbsp Unsalted butter
  • 3 tbsp All-purpose flour
  • 1½ cups Whole milk
  • 8-10 oz Sharp cheddar shredded from the block
  • 1 tsp Chili powder
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder

Instructions
 

  • Season the skirt steak with garlic citrus lime steak seasoning.
  • Combine the cilantro, jalapeño, garlic, salt, oregano, cumin, black pepper, lemon juice, lime juice, orange juice, and olive oil in a bowl.
  • Place the steak in a large zip-top bag and pour the marinade over it. Seal and refrigerate for 2 hours.
  • Make the pico de gallo by combining the tomatoes, red onion, jalapeño, lime juice, and salt. Refrigerate until ready to serve.
  • About 20 minutes before grilling, mash the avocado with lime juice and salt to make the guacamole. Refrigerate until needed.
  • Cut the potatoes into fries and soak them in ice-cold salted water for 15 minutes.
  • Heat the peanut oil to 350°F. Drain the potatoes and pat them completely dry.
  • Fry the potatoes in batches for 5 minutes. Transfer them to a wire rack and let them rest for 3 minutes.
  • Return the fries to the hot oil and fry for another 3 minutes. Transfer to a bowl, season with salt and pepper, and toss.
  • Preheat the grill for direct grilling over hot coals.
  • Grill the marinated skirt steak for 2 minutes. Rotate it 90 degrees, then flip and repeat on the other side. Cook until the internal temperature reaches 125–128°F.
  • Remove the steak from the grill and let it rest for 6–8 minutes.
  • Melt the butter in a saucepan over medium heat. Add the flour and whisk for a few minutes.
  • Slowly add the milk and continue whisking until combined. Add the shredded cheddar and stir until smooth. Add the chili powder, smoked paprika, and garlic powder.
  • Cut the rested steak into small cubes.
  • Arrange the fries on a serving platter. Top with the steak, cheese sauce, Mexican crema, pico de gallo, guacamole, and sliced fresh jalapeños.

Video

Nutrition

Calories: 1254kcalCarbohydrates: 50gProtein: 96gFat: 78gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 33gTrans Fat: 2gCholesterol: 305mgSodium: 3108mgPotassium: 2240mgFiber: 10gSugar: 12gVitamin A: 2257IUVitamin C: 62mgCalcium: 638mgIron: 10mg
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