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–+ servings

Carne Asada Fries

60-MinutesApps & SnacksBeefCheesyCreamyCrunchyGarlicGrillHeartyHolidayHotKid-FriendlyParty FoodPrep-AheadSpecial OccasionStove-Top
Time :1 hour
Yield :6 servings
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The Scoop

Nachos walked into a diner, saw the fries, and decided to upgrade!
Carne Asada Fries pile crispy seasoned fries with juicy citrus-marinated steak, silky sharp cheddar cheese sauce, and all the toppings you’d normally save for nachos.
It’s messy, cheesy, loaded, and gloriously over-the-top in exactly the right way!
Hack it:
Swap the skirt steak for flank steak, grilled chicken, shrimp, or crispy black beans.
Use waffle fries, sweet potato fries, curly fries, or crispy potato wedges as the base.
Add pickled jalapeños, black beans, corn, roasted peppers, or caramelized onions to the pile.
Swap the cheddar sauce for Pepper Jack, queso blanco, Monterey Jack, or a spicy queso.
Give the marinade extra attitude with chipotle, smoked paprika, fresh cilantro, or a little hot sauce.
Add a fresh layer of pico de gallo, avocado, lime, and cilantro to balance all that cheesy richness.
Leftovers:
Chop the steak and turn everything into loaded breakfast fries topped with a fried egg.
Stuff the steak and toppings into warm tortillas for carne asada tacos. 
Use the steak and cheese sauce in quesadillas with jalapeños and onions.
Pile everything over a baked potato for a second round of loaded comfort food.
Turn the steak into a rice bowl with beans, corn, pico, and avocado.

Ingredients

For the marinade and steak:

  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 4 teaspoons garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 1/2 pounds skirt steak

For the 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 1/4 cups milk
  • 1/2 teaspoon garlic salt
  • 8 ounces sharp cheddar cheese, grated

For the optional toppings:

  • avocado, sliced
  • pico de gallo, to taste
  • sour cream, to taste
  • cilantro, to taste
  • jalapenos, sliced

Directions

  • Combine the lime juice, the orange juice, the olive oil, the garlic, the salt, the black pepper, the cumin, and the oregano in a mixing bowl.
  • Put the steak in a plastic, sealable bag and pour the marinade on top of it. If possible, allow the steak to marinate for 30 minutes. If possible, marinate for at least 6 hours and up to overnight.
  • Preheat the grill or cast-iron skillet to medium-high heat.
  • Cook the steak to the desired doneness, about 3 minutes per side for medium-rare (135 degrees F).
  • Remove the meat from the heat and cover it with foil. Set the steak aside.
  • Cook the fries according to package directions.
  • As the fries cook, melt the butter over medium heat in a medium saucepan.
  • Add the flour and whisk for 2 minutes.
  • Add the milk and garlic salt and allow the mixture to thicken, whisking constantly, about 3-4 minutes.
  • Add the cheese to the saucepan in two batches to ensure it doesn’t burn, whisking constantly as you add it until the cheese is melted and a smooth sauce forms.
  • Cover and keep warm until the fries are cooked.
  • Once the fries are ready, slice the steak against the grain. This helps ensure the most tender meat.
  • Drizzle some of the cheese sauce over the fries and top with the steak.
  • Add more of the cheese sauce.
  • Garnish with your favorite toppings, and serve!
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