If you have been craving something that brings together the bold, smoky flavors of Mexican cuisine with the comforting crunch of crispy fries, then you are in for a treat. The Carne Asada Fries Recipe is a fabulous way to enjoy tender, marinated skirt steak served right on top of golden fries, bursting with cheddar cheese, fresh toppings, and a tangy sour cream finish. This dish transforms simple ingredients into a vibrant, crowd-pleasing masterpiece that’s perfect for sharing or indulging all on your own.
Ingredients You’ll Need
Getting started with this Carne Asada Fries Recipe means gathering some straightforward, flavorful ingredients that each play a crucial role in creating that perfect balance of zest, savoriness, and texture. Every component, from the marinade to the toppings, works together to make every bite unlike any fries you have ever tasted.
- Low-sodium soy sauce: Adds a subtle umami backbone while keeping saltiness balanced.
- Fresh lime juice: Brings a bright, citrusy note that cuts through the richness beautifully.
- Fresh orange juice: Adds sweet acidity for a fresh complexity.
- Canola oil: A neutral oil that helps tenderize the meat and crisp up the fries.
- Dark brown sugar: Gives a hint of sweetness that caramelizes nicely on the steak.
- Garlic: Infuses a fragrant punch that’s simply irresistible.
- Ground cumin: Introduces warming earthiness and depth.
- Freshly ground black pepper: Adds a subtle heat and peppery bite.
- Kosher salt: Essential for enhancing every flavor.
- Skirt steak: The star protein that soaks up all the marinade’s goodness.
- Frozen french fries: A convenient base that bakes to crispy perfection.
- Freshly shredded cheddar cheese: Melts over fries for that gooey, cheesy goodness.
- Roma tomato: Adds juicy sweetness and fresh vibrancy.
- Jalapeños: Bring a lively kick to balance the richness.
- Red onion: Offers crunch and sharpness for contrast.
- Sour cream: Creamy finish that cools and rounds out all the bold flavors.
How to Make Carne Asada Fries Recipe
Step 1: Prepare the Marinade
Start by whisking together soy sauce, fresh lime and orange juices, canola oil, brown sugar, minced garlic, cumin, and black pepper in a medium bowl. The marinade is where all the flavor magic begins — it tenderizes the skirt steak while infusing it with an irresistible blend of tangy, sweet, and savory notes. Don’t forget to season with kosher salt to your taste.
Step 2: Marinade the Skirt Steak
Place the skirt steak into a large Ziplock bag and pour the marinade over it. Seal the bag, removing excess air, then massage the marinade into the meat so it’s fully coated. Pop it in the fridge for 2 to 10 hours—this resting time really lets those flavors soak all the way through, making every bite tender and juicy.
Step 3: Prepare the Steak for Cooking
Before cooking, take the steak out of the fridge and let it come to room temperature for 15 to 30 minutes. Wipe off any excess marinade with paper towels—this step helps you get a beautiful sear, allowing the meat to char perfectly without steaming.
Step 4: Cook the Steak
Heat a skillet with a teaspoon of canola oil over medium-high heat until it’s sizzling hot. Place the steak carefully in the pan, cooking for about 6 to 8 minutes total, flipping after 3 minutes or once it naturally releases from the pan. Look for that gorgeous char on both sides—this is where all the flavor and color develop. Aim for an internal temperature of 128-130°F for medium-rare perfection, then transfer the steak to a cutting board and let it rest for 5 minutes.
Step 5: Cut the Steak
Once rested, slice the steak thinly against the grain into strips. This step ensures tenderness and a better texture when combined with the fries.
Step 6: Bake the Fries
Arrange your frozen fries on a parchment-lined sheet pan and bake them according to the package instructions—usually about 10 to 15 minutes. Crispy fries are the ultimate base, providing just the right amount of crunch to balance the juicy steak on top.
Step 7: Assemble and Melt the Cheese
After the fries are baked, sprinkle them with shredded cheddar cheese and return the pan to the oven for another 5 to 7 minutes, or until the cheese has melted beautifully. This gooey, savory layer is what brings that irresistible appeal that makes this Carne Asada Fries Recipe so addictive. Once the cheese is melted, layer on the tender steak strips, diced tomato, jalapeño slices, and a dollop of sour cream to finish.
How to Serve Carne Asada Fries Recipe
Garnishes
Fresh garnishes elevate this dish like nothing else. Bright, diced tomatoes add juicy bursts, while sliced jalapeños bring a vibrant heat that perfectly complements the richness of the cheddar and steak. A spoonful of cool sour cream not only adds creaminess but also balances out the spice for a harmonious bite every time.
Side Dishes
Although the Carne Asada Fries Recipe is hearty enough to be a meal on its own, pairing it with a crisp green salad or a simple Mexican street corn salad can add refreshing contrast. Light, crunchy sides help round out the meal and keep it feeling fresh and satisfying rather than heavy.
Creative Ways to Present
Looking to impress? Plate this dish on a rustic wooden board for a casual, inviting look perfect for sharing. Or serve in individual cast iron skillets or small casserole dishes, so each person enjoys their own cheesy, beefy masterpiece hot from the oven. A sprinkle of fresh cilantro or a squeeze of extra lime juice right before serving adds a vibrant finishing touch.
Make Ahead and Storage
Storing Leftovers
Any leftover carne asada and fries can be stored in an airtight container in the refrigerator for up to 3 days. To keep flavors fresh, store the steak strips separately from the fries and cheese when possible.
Freezing
While it’s best to enjoy the fries fresh, you can freeze cooked steak strips wrapped tightly in foil or plastic wrap for up to 2 months. Keep fries and cheese separate if freezing, as fries can become soggy when thawed.
Reheating
To reheat, place fries on a baking sheet and warm in a preheated oven at 375°F for 8-10 minutes to crisp them back up. Warm steak strips gently in a skillet or microwave to avoid drying out, then reassemble with fresh toppings as desired.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While skirt steak is traditional thanks to its flavor and quick cooking time, flank steak or flat iron steak are also excellent substitutes that will still absorb the marinade beautifully.
How spicy are the jalapeños in this recipe?
Jalapeños provide a moderate level of heat that complements the dish without overpowering. If you prefer it milder, remove the seeds, or skip the jalapeños entirely. For extra heat, consider adding some hot sauce or a spicier chili pepper.
Can I make the fries from scratch?
Definitely! If you want to take this Carne Asada Fries Recipe to the next level, homemade fries cut from russet potatoes, fried or baked until golden, work wonderfully and allow you to control crispiness.
Is there a vegetarian version of this dish?
While this recipe centers around carne asada, you can swap the steak for grilled portobello mushrooms or seasoned tofu strips to make a delicious vegetarian version that still has plenty of flavor.
What can I use instead of sour cream?
If you’re not a fan of sour cream, Greek yogurt is a fantastic substitute that adds creaminess with a tangy kick, making it an excellent topping for carne asada fries.
Final Thoughts
There is something simply magical about the way tender, marinated steak and crispy fries come together in this Carne Asada Fries Recipe. It’s a vibrant, flavorful dish that hits every craving spot—from crunchy and cheesy to zesty and savory. Whether you’re serving it up for a casual get-together or a special weekend treat, I promise this recipe will quickly become a favorite you’ll want to make again and again. So go ahead, gather your ingredients, and dive into this delicious journey of flavor!
Print
Carne Asada Fries Recipe
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Total Time: 41 minutes plus 2-10 hours marinating time
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
A flavorful Carne Asada Fries recipe featuring marinated skirt steak served over crispy baked fries, topped with melted cheddar cheese, fresh tomatoes, jalapeños, and a dollop of sour cream. Perfect for a satisfying and vibrant meal combining smoky, tangy, and spicy flavors.
Ingredients
Marinade and Steak
- ¼ cup low-sodium soy sauce
- ¼ cup fresh lime juice (from about 3 limes)
- 2 tablespoons fresh orange juice (from ½ orange)
- ¼ cup canola oil
- 1½ tablespoons dark brown sugar
- 1 clove garlic (minced)
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- Kosher salt (to taste)
- 1 pound skirt steak (trimmed)
Fries and Toppings
- 26 ounces frozen french fries (1 bag)
- 2 cups freshly shredded cheddar cheese
- 1 roma tomato (diced)
- 1–2 jalapeños (sliced)
- ¼ red onion (chopped)
- ½ cup sour cream
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, cumin, and black pepper. Season the mixture with kosher salt to taste, ensuring a balanced marinade flavor.
- Marinate the Steak: Place the skirt steak in a gallon-sized Ziplock bag and pour the marinade over it. Remove excess air and seal the bag. Massage the marinade into the steak until completely coated. Refrigerate for 2 to 10 hours, flipping the bag occasionally to distribute the marinade evenly.
- Prepare Steak for Cooking: Remove the marinated steak from the refrigerator 15 to 30 minutes before cooking to come to room temperature. Pat dry the steak with paper towels to remove excess marinade for better searing.
- Cook the Steak: Heat a medium skillet over medium-high heat and brush with 1 teaspoon canola oil until sizzling hot. Add the steak carefully and cook for 6 to 8 minutes total, flipping after about 3 minutes or when the steak releases easily from the pan. Cook until the internal temperature reaches 128–130°F for medium-rare.
- Rest and Slice the Steak: Transfer the cooked steak to a cutting board and let it rest for 5 minutes to retain juices. Slice thinly against the grain into strips to ensure tenderness. Set aside.
- Bake the Fries: Preheat oven and arrange frozen fries evenly on a sheet pan lined with parchment paper. Bake for 10 to 15 minutes, or according to package instructions, until fries are crispy and golden.
- Melt the Cheese: Remove fries from oven and evenly spread shredded cheddar cheese over them. Return to oven and bake for an additional 5 to 7 minutes until the cheese is fully melted and bubbly.
- Assemble the Carne Asada Fries: Remove cheesy fries from the oven and top with sliced carne asada, diced tomato, sliced jalapeños, chopped red onion, and dollops of sour cream. Serve immediately for best flavor and texture.
Notes
- Use low-sodium soy sauce to control the salt content in the marinade.
- Allowing the steak to marinate longer (up to 10 hours) enhances flavor and tenderness.
- Removing excess marinade before cooking helps achieve a better sear and crust on the steak.
- Adjust jalapeño quantity according to preferred spice level.
- Resting the steak after cooking preserves juiciness and improves slicing ease.
- For extra crispiness, spread fries in a single layer on the baking sheet.
