Carne Asada French Fries

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

1. 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

2. 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

3. 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

4. Dry and Prepare Fries for Frying

   Drain the water, spread the fries on a clean kitchen towel, and pat completely dry.

   Time: PT5M

5. 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

6. 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

7. 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

8. 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