Ingredients with Measurements:
- 1 lb flank steak
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 jalapeno pepper, sliced
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco cheese
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup salsa
- 1 bag frozen french fries
Special equipment needed:
- Grill or grill pan
- Large baking sheet
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper.
3. Rub the spice mixture onto both sides of the flank steak.
4. Drizzle olive oil over the steak and let it marinate for 10-15 minutes.
5. Grill the steak for 5-7 minutes on each side, or until it reaches your desired level of doneness.
6. Remove the steak from the grill and let it rest for 5 minutes before slicing it into thin strips.
7. While the steak is resting, cook the frozen french fries according to package instructions.
8. In a large skillet, sauté the onion, red bell pepper, green bell pepper, and jalapeno pepper until they are tender and slightly caramelized.
9. To assemble the carne asada fries, place the cooked french fries on a large baking sheet.
10. Top the fries with the sliced steak, sautéed vegetables, chopped cilantro, and crumbled queso fresco cheese.
11. Serve the carne asada fries with sour cream, guacamole, and salsa on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 40g
Carbohydrates: 45g
Protein: 28g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Queso fresco cheese can be substituted with shredded cheddar or Monterey Jack cheese.
- Salsa can be substituted with pico de gallo or hot sauce.
Variations:
- Add sliced avocado to the carne asada fries for extra creaminess.
- Top the fries with black beans and corn for a vegetarian version.
- Use sweet potato fries instead of regular french fries for a healthier option.
Tips and tricks:
- Make sure to let the steak rest before slicing it to ensure that the juices redistribute and the meat stays tender.
- Don't overcrowd the skillet when sautéing the vegetables to ensure that they caramelize properly.
- Serve the sour cream, guacamole, and salsa on the side so that each person can customize their toppings.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the carne asada fries in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the carne asada fries on a large platter and garnish with additional cilantro and sliced jalapenos.
Garnishes:
Additional cilantro and sliced jalapenos.
Pairings:
Serve the carne asada fries with a cold beer or a margarita.
Suggested side dishes:
Mexican street corn, black beans and rice, or a simple green salad.
Troubleshooting advice:
If the vegetables are not caramelizing, increase the heat slightly and make sure to stir them frequently.
Food safety advice:
Make sure to cook the steak to a safe internal temperature of 145°F.
Food history:
Carne asada fries originated in Southern California and are a popular dish at Mexican-American restaurants.
Flavor profiles:
The carne asada fries are savory and slightly spicy, with a combination of tender steak, crispy fries, and caramelized vegetables.
Serving suggestions:
Serve the carne asada fries as a main dish for a casual dinner or as a fun appetizer for a party.
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Region: Mexican