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
Scale
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.
