Description
Carne Asada Fries are a flavorful, indulgent Mexican-inspired dish featuring marinated skirt steak served over crispy seasoned fries, smothered in a rich homemade cheddar cheese sauce and garnished with fresh avocado, pico de gallo, sour cream, cilantro, and jalapeños. Perfect for game day or a satisfying meal with friends and family.
Ingredients
Scale
Marinade and Steak
- ¼ cup lime juice
- ¼ cup orange juice
- ¼ cup olive oil
- 4 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 ½ pounds skirt steak
Fries and Cheese Sauce
- 1 (16-20 ounce) bag frozen seasoned fries, baked according to package directions
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ¼ cups milk
- ½ teaspoon garlic salt
- 8 ounces sharp cheddar cheese, grated (not pre-shredded)
Serving
- Avocado, sliced
- Pico de gallo
- Sour cream
- Cilantro, chopped
- Sliced jalapeños
Instructions
- Marinate Steak: Combine lime juice, orange juice, olive oil, minced garlic, kosher salt, ground black pepper, ground cumin, and dried oregano in a bowl to create the marinade. Place the skirt steak in the marinade, making sure it is fully submerged. Cover and refrigerate for at least 6 hours or preferably overnight to allow the flavors to infuse.
- Cook Steak: Preheat your grill to medium-high heat or heat a cast iron skillet on the stovetop. Remove the steak from the marinade and cook it on the grill or skillet for about 3-4 minutes per side to achieve medium-rare doneness. Once cooked, remove from heat and let the steak rest covered loosely with foil for several minutes to retain juices.
- Bake Fries: While the steak is resting, bake the frozen seasoned fries according to the package directions until crispy and golden brown.
- Make Cheese Sauce: In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 2 minutes to form a roux. Gradually whisk in the milk and garlic salt, continuing to stir until the sauce thickens. Remove from heat and stir in the grated sharp cheddar cheese in two batches, whisking until the cheese is fully melted and smooth. Keep the sauce warm until ready to assemble.
- Assemble and Serve: Slice the rested steak thinly against the grain for tenderness. Arrange the baked fries on a large serving platter or on individual plates. Drizzle generously with the warm cheddar cheese sauce, then top with the sliced steak and more cheese sauce as desired. Garnish with sliced avocado, fresh pico de gallo, dollops of sour cream, chopped cilantro, and sliced jalapeños for added freshness and heat. Serve immediately.
Notes
- Marinating the steak overnight enhances flavor and tenderness.
- Use skirt steak for authentic flavor, but flank steak can be a substitute.
- For spicier fries, add jalapeños inside or spice the cheese sauce with cayenne.
- Cheese sauce can be made ahead and gently reheated before serving.
- Resting the steak after cooking ensures juicy slices.
