Description
Delicious Carne Asada Fries featuring marinated skirt steak grilled to perfection, crispy seasoned fries, and a rich homemade cheddar cheese sauce, topped with fresh avocado, pico de gallo, sour cream, cilantro, and jalapeños for a flavorful and satisfying meal.
Ingredients
Scale
Marinade and Steak
- ¼ cup lime juice
- ¼ cup orange juice
- ¼ cup olive oil
- 4 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 ½ pounds skirt steak
Fries and Cheese Sauce
- 1 (16-20 ounce) bag frozen seasoned fries, baked according to package directions
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ¼ cups milk
- ½ teaspoon garlic salt
- 8 ounces sharp cheddar cheese, grated (not pre-shredded)
Serving
- Avocado, sliced
- Pico de gallo
- Sour cream
- Cilantro, chopped
- Sliced jalapeños
Instructions
- Marinate Steak: Combine lime juice, orange juice, olive oil, minced garlic, kosher salt, black pepper, ground cumin, and dried oregano in a mixing bowl. Place the skirt steak in the marinade, ensuring it is fully coated, and refrigerate for at least 6 hours or overnight for maximum flavor penetration.
- Cook Steak: Preheat your grill to medium-high heat or heat a cast iron skillet on the stovetop. Remove the steak from the marinade and cook it for about 3-4 minutes per side, depending on your preferred level of doneness (medium-rare is recommended). Once cooked, transfer the steak to a plate and tent loosely with foil to rest before slicing.
- Bake Fries: While the steak rests, bake the frozen seasoned fries according to the instructions on the package until crispy and golden brown.
- Make Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about 2 minutes to form a roux. Gradually whisk in the milk and garlic salt, continuing to whisk until the mixture thickens. Remove from heat and stir in the grated sharp cheddar cheese in two batches, whisking until smooth and completely melted. Keep the sauce warm.
- Assemble and Serve: Slice the rested steak thinly against the grain. Arrange the baked fries on a large serving platter or individual plates. Generously drizzle the cheese sauce over the fries, then layer the sliced steak on top. Add additional cheese sauce if desired. Garnish with sliced avocado, pico de gallo, sour cream, chopped cilantro, and sliced jalapeños to taste. Serve immediately for best textures and flavors.
Notes
- Marinating the skirt steak overnight enhances the flavor and tenderness.
- Cooking steak to medium-rare will yield the best texture, but adjust according to preference.
- Use freshly grated cheese for smoother melting in the cheese sauce.
- For extra heat, add more jalapeños or a dash of hot sauce.
- Leftover cheese sauce can be refrigerated and reheated gently before serving.
