Carne Asada French Fries
Carne Asada French Fries is a medium Mexican recipe that serves 4. 820 calories per serving. Recipe by Crove Food Co. on YouTube.
Prep: 2 hrs 20 min | Cook: 22 min | Total: 2 hrs 57 min
Cost: $37.66 total, $9.41 per serving
Ingredients
- 1.5 lb Flank Steak (trimmed, cut into 1‑inch strips after cooking)
- 1 Jalapeño (seeded and diced; optional for extra heat)
- 3 cloves Garlic (roughly chopped)
- 0.25 cup Cilantro (handful, loosely packed, not chopped)
- 1 tsp Salt (to taste)
- 1 tsp Black Pepper (freshly ground)
- 1 tbsp Ground Cumin
- 1 tbsp Dried Oregano
- 1 tbsp Paprika
- 1 tbsp Cayenne Pepper
- 1 tbsp Chili Powder
- 2 tbsp Olive Oil (extra virgin preferred)
- 2 tbsp Lime Juice (freshly squeezed)
- 2 tbsp Soy Sauce (low‑sodium preferred)
- 4 Russet Potatoes (large, uniform size)
- 4 cups Peanut Oil (for deep‑frying; high smoke point)
- 1 tbsp Creole Seasoning (for finishing fries)
- 1 cup Queso (liquid cheese) (Mexican style, meltable)
- 1 cup Pico de Gallo (fresh, store‑bought or homemade)
Instructions
Prepare Steak Marinade
Dice the jalapeño (seeds removed), roughly chop the garlic, and pull a handful of cilantro leaves. Place all in a mixing bowl, add salt, pepper, cumin, oregano, paprika, cayenne, chili powder, olive oil, lime juice, and soy sauce. Mix until the steak pieces will be fully coated.
Time: PT10M
Marinate the Flank Steak
Add the flank steak strips to a large zip‑lock bag, pour in the marinade, seal, and massage the bag so the liquid coats every piece. Refrigerate for at least 2 hours, up to 8 hours for maximum flavor.
Time: PT2H0M
Cut Potatoes for Fries
Trim a flat edge off each russet potato to stabilize it. Slice the potato into 1/4‑inch sticks, turning the potato as needed to keep cuts uniform. Place the cut fries in a large bowl of cold water.
Time: PT10M
Dry and Prepare Fries for Frying
Drain the water, spread the fries on a clean kitchen towel, and pat completely dry.
Time: PT5M
First Fry (Blanch) the Fries
Heat peanut oil in the deep fryer or pot to 325°F. Working in batches, fry the dried fries for 5 minutes without browning. Remove with tongs and let drain on paper towels.
Time: PT5M
Temperature: 325°F
Cook the Flank Steak
Preheat a grill or cast‑iron pan to 500°F (or highest heat). Sear the marinated steak strips for about 4 minutes per side for medium‑rare; adjust time for preferred doneness. Remove, let rest 10 minutes, then slice into bite‑size pieces.
Time: PT10M
Temperature: 500°F
Second Fry (Crisp) the Fries
Raise oil temperature to 375°F. Fry the blanched fries again for 3‑4 minutes, or until golden and crisp. Remove, drain, and immediately toss with Creole seasoning.
Time: PT4M
Temperature: 375°F
Assemble the Dish
Spread the seasoned fries on a serving platter. Top with the sliced carne asada, drizzle melted queso over everything, and spoon fresh pico de gallo on top. Add optional sour cream or guacamole if desired.
Time: PT3M
Nutrition Facts
- Calories
- 820
- Protein
- 35 g
- Carbohydrates
- 70 g
- Fat
- 45 g
- Fiber
- 8 g
Dietary info: Contains dairy, Contains peanuts, Contains soy, Gluten‑free if gluten‑free soy sauce is used
Allergens: Peanuts, Dairy, Soy
Ingredient Substitutions
- Instead of Flank Steak: Skirt steak, Sirloin
- Instead of Jalapeño: Serrano pepper, Fresh chili flakes
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Cilantro: Parsley
- Instead of Ground Cumin: Coriander
- Instead of Dried Oregano: Mexican oregano
- Instead of Paprika: Smoked paprika
- Instead of Cayenne Pepper: Red pepper flakes
- Instead of Chili Powder: Taco seasoning
- Instead of Olive Oil: Vegetable oil
- Instead of Lime Juice: Lemon juice
- Instead of Soy Sauce: Tamari
- Instead of Russet Potatoes: Yukon Gold potatoes
- Instead of Peanut Oil: Canola oil, Duck fat
- Instead of Creole Seasoning: Paprika + garlic powder
- Instead of Queso (liquid cheese): Cheddar cheese sauce
- Instead of Pico de Gallo: Salsa fresca
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Zip‑Lock Bag
- Large Pot or Deep Fryer
- Thermometer
- Tongs
- Kitchen Towel
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Marinating the steak for at least 2 hours
- Keeping potato cuts uniform
- Double‑frying the fries at correct temperatures
- Using a thermometer to avoid overcooking the steak
Chef Tips from the Video
- Pat the fries completely dry; any moisture will lower oil temperature and cause splatter.
- Season the fries immediately after the second fry while they are still hot.
- For extra smoky flavor, finish the steak on a charcoal grill.
Troubleshooting
Fries are soggy after the second fry.
Make sure the oil temperature reaches 375°F before the second fry and avoid overcrowding the pot.
Steak is overcooked and tough.
Use a meat thermometer; remove the steak at 130°F (54°C) for medium‑rare and let it rest.
Marinade tastes bland.
Add a pinch more salt and a splash of lime juice; let the steak marinate longer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat fries in a hot oven to regain crispness.
Freezer: Fries can be frozen raw (after cutting and soaking) for up to 1 month; thaw before double‑frying.
Room temperature: Do not leave assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the steak up to 24 hours in advance.
- Cut and soak the potatoes a few hours ahead; keep them refrigerated in water.
- Prepare pico de gallo and queso ahead and store in the fridge.
Frequently Asked Questions
What is the cultural significance and history of carne asada french fries in Mexican cuisine?
Carne asada french fries blend the classic Mexican street‑food staple carne asada with the universally loved French fry. The dish reflects the modern fusion trend in Mexican‑American eateries, where grilled meat is paired with crispy potatoes and topped with cheese and pico de gallo for a handheld, indulgent snack.
What are the traditional regional variations of carne asada french fries in Mexican cuisine?
In northern Mexico, the fries are often tossed with cotija cheese and served with a squeeze of lime. In Baja‑style versions, you’ll find a drizzle of crema and jalapeño slices. The Crove Food Co. version adds melted queso and Creole seasoning for an extra kick.
What is the authentic traditional way carne asada french fries is served in Mexico?
Traditionally, carne asada is served on a warm tortilla with fresh salsa. When paired with fries, the fries are usually placed on a plate, topped with the grilled meat, crumbled cheese, and a spoonful of pico de gallo, then eaten with a fork or by hand.
What occasions or celebrations is carne asada french fries traditionally associated with in Mexican culture?
Carne asada french fries are popular at casual gatherings, street‑food festivals, and late‑night taco runs. They’re also a favorite at family barbecues where the grill is already hot for carne asada, making the fries a quick, satisfying side.
How does carne asada french fries fit into the broader Mexican cuisine tradition?
The dish showcases two core Mexican food pillars: grilled, marinated meat and fresh, bright toppings like pico de gallo. It also reflects the Mexican love for bold spices, lime acidity, and the communal enjoyment of sharing hearty plates.
What are the authentic traditional ingredients for carne asada french fries versus acceptable substitutes?
Authentic ingredients include flank or skirt steak, lime juice, soy sauce, cumin, oregano, and fresh cilantro. Acceptable substitutes are sirloin for the steak, tamari for soy sauce, and vegetable oil instead of peanut oil for frying.
What other Mexican dishes pair well with carne asada french fries?
Serve the fries alongside guacamole, a side of Mexican street corn (elote), or a fresh green salad with avocado. A cold cerveza or agua fresca makes a refreshing beverage pairing.
What makes carne asada french fries special or unique in Mexican cuisine?
The combination of tender, citrus‑marinated steak with ultra‑crisp double‑fried potatoes creates a textural contrast that’s rare in traditional Mexican dishes, while the cheese and pico de gallo add the signature bright flavors.
What are the most common mistakes to avoid when making carne asada french fries?
Common errors include over‑crowding the fryer, which drops oil temperature, not drying the potatoes before frying, and cooking the steak too long without a thermometer. All three lead to soggy fries or tough meat.
Why does this carne asada french fries recipe use a double‑fry method instead of a single fry?
The first low‑temperature fry cooks the interior of the potato without browning, while the second high‑temperature fry creates a golden, crunchy exterior. This two‑step process yields fries that are fluffy inside and crisp outside.
Can I make carne asada french fries ahead of time and how should I store them?
Yes. Marinate the steak up to 24 hours ahead and keep it refrigerated. Cut and soak the potatoes for up to 4 hours, then dry and refrigerate. Fry the potatoes just before serving; leftovers can be reheated in a hot oven to restore crispness.
What texture and appearance should I look for when making carne asada french fries?
The fries should be uniformly golden‑brown with a crisp outer shell and a soft, pillowy interior. The steak pieces should be caramelized on the edges but still pink‑red inside, and the melted queso should coat the fries without pooling.
What does the YouTube channel Crove Food Co. specialize in?
Crove Food Co. focuses on bold, flavor‑forward American and Mexican‑inspired dishes, often featuring street‑food techniques, detailed marinades, and practical home‑cooking tips for busy cooks.
How does the YouTube channel Crove Food Co.'s approach to Mexican cooking differ from other Mexican cooking channels?
Crove Food Co. blends classic Mexican flavors with modern American comfort food concepts, emphasizes double‑fry techniques, and often incorporates high‑heat grilling methods, whereas many traditional Mexican channels stick to stovetop or oven‑only preparations.
Last updated: August 28, 2026
