📝 About This Recipe
Born in the taco shops of San Diego, this legendary fusion dish takes the soul of a street taco and piles it atop a mountain of crispy, golden fries. We marinate tender flank steak in a vibrant citrus and spice blend before searing it to smoky perfection, creating a decadent landscape of melted cheese, cool crema, and zesty guacamole. It is the ultimate comfort food—a messy, bold, and irresistible celebration of Southwestern flavors that turns any gathering into a fiesta.
🥗 Ingredients
The Steak and Marinade
- 1.5 pounds Flank Steak or Skirt Steak (trimmed of excess silver skin)
- 1/4 cup Olive Oil (extra virgin)
- 2 tablespoons Lime Juice (freshly squeezed)
- 2 tablespoons Orange Juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked Paprika (for depth)
The Fries and Cheese
- 32 ounces Frozen Extra-Crispy French Fries (straight-cut or crinkle-cut)
- 2 cups Shredded Mexican Blend Cheese (or a mix of Monterey Jack and Sharp Cheddar)
- 1/4 cup Cotija Cheese (crumbled)
Toppings and Garnish
- 2 pieces Hass Avocados (mashed with lime and salt for quick guacamole)
- 1/2 cup Mexican Crema (or sour cream thinned with a little milk)
- 1 cup Pico de Gallo (freshly made or store-bought)
- 1/4 cup Pickled Jalapeños (sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
In a large bowl or gallon-sized zip-top bag, whisk together the olive oil, lime juice, orange juice, minced garlic, cumin, and smoked paprika. Submerge the steak in the marinade, ensuring it is fully coated, and refrigerate for at least 1 hour (or up to 4 hours for maximum flavor).
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2
Preheat your oven according to the French fry package instructions, usually around 425°F (220°C). Arrange the fries in a single layer on a large, parchment-lined baking sheet.
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3
Bake the fries until they are extra golden and crispy, usually 20-25 minutes. They need to be sturdy enough to hold the heavy toppings, so don't be afraid of a little extra crunch!
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4
While the fries bake, heat a heavy cast-iron skillet or outdoor grill over medium-high heat. You want the pan screaming hot to get a good sear.
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5
Remove the steak from the marinade and pat it dry with paper towels; this ensures a beautiful crust rather than steaming. Season both sides generously with salt and pepper.
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6
Sear the steak for about 4-6 minutes per side, depending on thickness, until it reaches an internal temperature of 135°F for medium-rare. Remove from heat and let it rest on a cutting board for at least 10 minutes.
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7
Once rested, slice the steak against the grain into thin strips, then chop those strips into bite-sized cubes.
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8
Remove the crispy fries from the oven. Group them together closely in the center of the pan and sprinkle the shredded Mexican cheese blend evenly over the top.
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9
Return the fries to the oven for 2-3 minutes, or until the cheese is bubbly and completely melted.
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10
Spread the warm, chopped carne asada evenly over the melted cheese. This keeps the meat warm and integrates the flavors.
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11
Dollop the mashed avocado (guacamole) and pico de gallo across the top. Drizzle the Mexican crema in a zigzag pattern over the entire tray.
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12
Finish the dish by garnishing with crumbled cotija cheese, pickled jalapeños, and a shower of fresh cilantro. Serve immediately right off the baking sheet for that authentic 'cantina' feel!
💡 Chef's Tips
Always slice the steak against the grain to ensure every bite of carne asada is tender and easy to chew. For the crispiest fries, avoid overcrowding the baking sheet; use two sheets if necessary. If you prefer a smokier flavor, add a teaspoon of chipotle powder to the marinade. Don't skip the resting time for the meat! If you cut it too soon, the juices will run out and leave the steak dry. If using sour cream instead of crema, whisk in a teaspoon of lime juice and a splash of milk to get that perfect drizzling consistency.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager garnished with a lime wedge to cut through the richness. Serve with a side of extra hot salsa roja for those who crave a spicy kick. Enjoy alongside a refreshing glass of Horchata to balance the salty and savory flavors. A simple side of charred corn (Elote) makes this a complete Southwestern feast.