Description
This Carne Asada Fries recipe combines marinated grilled skirt steak with crispy seasoned fries, topped with a rich homemade cheddar cheese sauce, avocado, pico de gallo, sour cream, cilantro, and jalapeño for an irresistible and flavorful dish perfect for a hearty meal or sharing.
Ingredients
Scale
Marinade and Steak
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup olive oil
- 4 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 1/2 pounds skirt steak
Fries
- 1 (16 – 20-ounce) bag frozen seasoned fries
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 1/4 cup milk
- 1/2 teaspoon garlic salt
- 8 ounces sharp cheddar cheese, grated (not pre-grated)
Toppings
- Avocado, sliced
- Pico de Gallo
- Sour Cream
- Cilantro
- Sliced Jalapeno
Instructions
- Marinade and steak: Combine the lime juice, orange juice, olive oil, minced garlic, kosher salt, ground black pepper, ground cumin, and dried oregano in a small mixing bowl. Place the skirt steak in a zip-top bag or shallow container and pour the marinade over it. Seal and refrigerate for 6 hours or overnight to infuse the flavors.
- Cook the steak: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill for 3-4 minutes on each side, or until the internal temperature reaches 125°F – 130°F for medium rare. If you prefer, cook longer for more doneness. Alternatively, heat a cast iron skillet over medium-high heat, add the steak, and cook for 4 minutes per side until desired doneness.
- Rest the steak: Transfer the cooked steak to a plate, cover loosely with foil, and let it rest while preparing the rest of the dish.
- Cook the fries: Bake the frozen seasoned fries according to package instructions until crispy and golden brown.
- Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour continuously for 2 minutes to cook the flour. Gradually add the milk and garlic salt while whisking constantly for 3-4 minutes until the sauce thickens.
- Add cheese: Gradually add the grated sharp cheddar cheese in two additions, whisking constantly until the cheese is fully melted and the sauce is smooth. Remove from heat and cover to keep warm. If the sauce thickens too much when cooled, gently reheat on medium-low heat and stir until smooth.
- Slice the steak: Slice the rested steak against the grain into bite-size pieces.
- Assemble the fries: Place the cooked fries on a serving tray or individual plates. Drizzle some cheese sauce over the fries, add the sliced steak on top, then drizzle more cheese sauce.
- Add toppings and serve: Garnish with sliced avocado, pico de gallo, sour cream, fresh cilantro, and sliced jalapeño according to taste and serve immediately.
Notes
- Prepare the marinade and steak ahead of time for convenience, but bake the fries fresh right before serving for optimal crispness.
- The cheese sauce can be made up to 4 days in advance and stored in the refrigerator. Reheat gently on the stove top over low heat, stirring frequently and adding a splash of milk or cream if needed to restore smoothness.
- For the best cheese sauce texture and flavor, always use freshly grated sharp cheddar cheese instead of pre-grated varieties.
- If you don’t have a grill, a cast iron skillet is an excellent alternative for cooking the steak.
- Slice the steak against the grain to ensure tender bites.
