Drool. That’s basically what my boyfriend did when I surprised him with these Carne Asada Fries for lunch this past weekend. In fact, I can’t just say that was only him, I was pretty much freaking out the entire time I was making these and just pacing my kitchen while the fries baked because I was so excited to dig in. Just imagine, crispy steak fries, topped with layers of cheese, chopped Carne Asada, fresh homemade guacamole, and pico de gallo. I mean how can you not get excited about that? It’s pretty much my dream lunch.
I had some leftover carne asada from a dinner party from the previous night and decided it would make a great topping for some loaded nachos. And pretty much the second I had that idea, I went to work. I baked off some steak fried that I seasoned with garlic salt, onion powder, pepper and a hint of cumin, Basically the fries were so tasty, I could have stopped there, but I didn’t. I topped the warm steak fries with a giant handful of Queso Quesadilla (you could easily use cheddar or pepperjack), a huge dollop of guacamole, spicy carne asada and then threw on some pico de gallo for good measure. It was pretty much my most favorite masterpiece to date. Kind of like my Irish Nachos but with more of a Southwestern twist!
It got a big thumbs up from my boyfriend, the token carnivore in our house, and I’ve been dreaming about this dish ever since. Pretty much I’m just going to start to keep carne asada on hand at all times in case a craving for these Carne Asada Fries arises!
- 3 russet potatoes
- 1 tsp garlic salt
- 1/2 tsp ground pepper
- 1 tsp onion flakes
- 1/2 tsp cumin
- 1 tbsp olive oil
- 2 avocados
- 2 tbsp cilantro
- 2 cups chopped carne asada (recipe below)
- 1 cup cheese, cheddar, pepperjack or quesadilla
- 1/2 cup pico de gallo
- salt and pepper to taste
- 2 lb flank steak
- 4 garlic cloves, minced
- 1 jalapeno, minced
- 1 cup cilantro, finely chopped
- 2 limes, juiced
- 1 orange, juiced
- 1/2 cup olive oil
- Salt and pepper
- Preheat the oven to 400 degrees.
- Peel the potatoes and slice into thick wedges. Each potato should yield about 8 wedges. Place the wedges into a plastic bag and add the garlic salt, pepper, onion flakes, cumin and olive oil. Give the bag a gentle shake until the potatoes are coated with the seasoning.
- Lay the potatoes on a parchment lined baking sheet and bake for 20 minutes. Remove from oven and flip the potatoes over and let them bake for another 20-25 minutes until they are golden brown. Remove from oven and let cool slightly.
- While the potatoes are cooling, mash together the avocados and cilantro in a bowl. Season with salt and pepper as needed.
- Place the baked steak fried onto a plate. Cover with the carne asada, cheese, pico de gallo and finally the guacamole. Serve immediately.
- Place a 2 lb flank steak in a large baking dish and cover with the marinade for 4-5 hours.
- Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Remove from the grill and let rest before slicing.