Scrumptious carne asada fries are a California favorite! This recipe begins with a deeply-flavorful carne asada marinade. The meat is grilled to perfection. Crispy cheesy fries are generously sprinkled with beef and loaded up with yummy Mexican toppings!
CARNE ASADA MARINADE
- 1.5 pounds flank steak or arrachera
- 1/3 cup virgin olive oil
- 2 limes, juice and zest
- 1/3 cup chopped cilantro, no stems
- 3 large garlic cloves, pressed or minced
- 1/2 tablespoon chili powder
- 2 teaspoons coarse salt
- 2 teaspoons black pepper
FRIES AND MEXICAN TOPPINGS
- 1 28-ounce bag frozen French fries
- 2 cups shredded Mexican cheese blend (Colby Jack + mild cheddar)
- 3/4 cup Pico de Gallo (homemade or store-bought)
- 1/3 cup AUTHENTIC MEXICAN GUACAMOLE
- 1/3 cup sour cream
- 2–3 jalapenos, sliced
- 1–2 tablespoons chopped cilantro
- 2 limes, quartered
- Prep the carne asada marinade: whisk together the ingredients. Add the steak to a large zip-top bag. Roll down the sides a bit to give it stability on the countertop. Pour marinade over the meat. Roll up the sides of the bag and zip it closed. Massage the bag to distribute the marinade. Refrigerate for 1-2 hours, or overnight!
- Remove marinated steak from the fridge. Arrange the frozen fries on a parchment-lined baking sheet in a single layer. This will help them to crisp up nicely. Bake the fries in the oven according to package directions. We want these beauties to be nicely crisp!
- Drain off all the marinade from the steak. Place the meat on paper towels and dry it off. This is important! Without wet marinade covering the beef it can be properly seared. Sprinkle the meat with salt and pepper. Heat up a grill pan over high heat. Add a drizzling of oil to the pan. Transfer beef to the grill. As it hits the hot pan you should hear it sizzle! Sear for 1-2 minutes. Flip and sear the second side. Reduce heat to medium/high. Continue grilling until steak reaches desired doneness. See expert tips below!
- After the fries come out of the oven, sprinkle cheese over the top. Return the baking tray to the oven to melt the cheese. This doesn’t take long!
- Transfer the steak from the grill pan to a cutting board. Let it rest for 10 minutes. Slice the beef (against the grain) into strips. Chop it into bite sized pieces.
- Plate your carne asada fries: Transfer a layer of cheesy fries to a large plate. Sprinkle a generous amount of beef over the fries. Add some pico de gallo over the beef. Off to one side of the plate add generous scoops of guacamole and sour cream. Garnish with jalapenos, chopped cilantro, and slices of lime.
- RECOMMENDED CUTS OF BEEF FOR CARNE ASADA: Arrachera, thin-sliced skirt steak, flank steak, or beef brisket sliced into thin strips.
- LET THE MEAT REST! After grilling, allow the meat to sit for 10 minutes so the juices on top can deeply penetrate the center. This step is very important! This is how chefs ensure their grilled meats are tender and juicy.
- FOOD SAFETY: Always use a meat thermometer when cooking beef. The internal temperature for doneness must be at least 140°F for medium rare, 155°F for medium, or 165°F for well done.
- Category: Appetizers, Dinner
- Method: Grilling
- Cuisine: Mexican
Keywords: Carne Asada Fries, Carne Asada, Carne Asada Marinade