Carne Asada Fries

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Crispy fries are loaded with juicy, seasoned steak, melty cheese, and all the toppings that make each bite feel a little over the top in the best way.

Prep Time15

Cook Time6

Marinating Time4

Total Time4 21

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 366kcal

Author: Laura Lynch

Ingredients

1/2 pound flank steak or skirt steak
16 ounce bag frozen seasoned fries
Toppings: Avocado Pico de Gallo, Sour Cream, Green Onions, Sliced Jalapeno

For the Marinade

1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons fresh cilantro minced
2 tablespoons soy sauce
2 cloves garlic minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground black pepper
2 tablespoons olive oil

For the Cheese Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
6 ounces sharp cheddar cheese grated

Instructions

Combine the marinade ingredients in a bag. Add the steak, cover and refrigerate for 4 hours or overnight.
When you’re ready to cook the meat, preheat the grill to medium-high heat. Grill the steak for 3 minutes on each side or until the steak reaches 125°F for medium rare, or more if you prefer. Transfer the meat to a plate, cover with foil, and set aside.
Cook the fries according to the instructions on the package.
While the fries are cooking, melt the butter into a saucepan over medium heat. Once melted, add the flour and whisk it into the butter. Cook for 1 minute. Slowly pour in the milk, whisking constantly, until the sauce has thickened.
Add about half of the cheese and whisk until smooth. Then add the remaining cheese and whisk until smooth. Remove from the heat.
Cut the steak against the grain into bite-size pieces.
When the fries are done, spread them on a sheet pan or serving platter.
Drizzle on some cheese sauce and top with steak. Then add the rest of the cheese sauce.
Dress them up with avocado, pico de gallo, sour cream, green onions, and jalapeño.

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