Carne Asada Fries Recipe By Tasty

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• Cut the potatoes into wedges. In a large bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated.
• Place the fries on the baking sheet and bake for 30-35 minutes, or until the fries are crispy and golden brown.
• In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
• Heat a cast-iron skillet with the canola oil over medium heat. Cook the steak for 3 minutes on both sides for medium-cooked steak. Remove the steak and let it rest for 10 minutes.
• After 10 minutes dice the steak.
• In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
• Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
• Enjoy!

Steps:

• In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
• Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
• In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
• Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
• Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
• Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
• Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
• Enjoy!

Steps:

• Combine soy sauce, salt, pepper, garlic powder, cumin, chili powder, Cajun seasoning, and lime juice in a glass or ceramic bowl; add steak. Cover and let marinate in the refrigerator for 1 hour, up to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook steak on the preheated grill until firm and cooked through, 3 to 5 minutes per side.
• Deep-fry the French fries in the hot oil until golden brown and crisp, 3 to 5 minutes, working in batches and adding more oil as needed. Transfer to a plate lined with paper towels to drain excess oil.
• Mash avocados with guacamole seasoning in a bowl. Set aside.
• Place the fries on a microwave-safe plate and layer with cooked carne asada and Mexican cheese. Heat in the microwave for 20 seconds. Add guacamole, sour cream, and finish it with green onions.

Steps:

• Fries:.
• Heat oil in a fryer to 325 degrees F.
• Skin potatoes, and cut into uniform sized matchsticks.
• Place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
• Dry the potatoes strips thoroughly to keep them from splattering.
• Fry the potatoes for 3 minutes until soft but not golden brown, do not over-crowd them.
• Remove and place on paper towel. Turn heat up to 350, and place back in fryer for 4 minutes, or until golden brown.
• Let drain on paper towels.
• Carne Asada:.
• Mix tequila, juices, garlic, onion, Tabasco, and pepper in a medium bowl.
• Add steaks to marinade, ensuring they are completely covered.
• Place in refrigerator 4-6 hours, turning occasionally to ensure they stay submerged in marinade.
• Remove steaks, and grill about 7 minutes on each side.
• Cut into 1"x1/2" strips, set aside.
• Guacamole:.
• Place all ingredients in a bowl and blend with hand blender until smooth, or mash with a fork.
• Put a handful of fries in a bowl and top with 1/2 cup cheese, 1/2 cup carne asada strips, 1/4 cup guacmole, and 1/4 cup sour cream. Enjoy! (:.

Steps:

• Place steak, beer, and sazon seasoning in a gallon-sized resealable bag. Refrigerate for 8 hours, or overnight.
• Preheat the oven to 450 degrees F (230 degrees C). Spread French fries evenly on a baking sheet.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook steak for 5 minutes, flipping halfway through. Transfer to a plate and let rest for 10 minutes.
• Bake fries in the preheated oven until light golden in color, 11 to 15 minutes. Divide among 4 serving plates and drizzle queso over the top.
• Slice steak across the grain into bite-sized pieces and scatter over the fries. Garnish with onion and cilantro.

Steps:

• Add steak to a medium bowl, and toss with the lime juice, chili powder, cayenne (if using), salt and pepper until thoroughly coated. Let marinate at room temperature while you prepare the remaining components.
• Prepare the beer cheese: In a medium saucepan, melt the cream cheese over medium heat, stirring frequently, about 2 minutes. Add the beer in a slow stream, whisking until smooth. Let the foam die down, about 1 minute, then decrease heat to low and add the cheese one handful at a time, whisking until smooth before adding the next. Once you've integrated all the cheese, whisk in the Worcestershire, mustard, garlic powder and paprika. Season to taste with salt, cover and set aside, off heat. (Makes 1 1/4 cups.)
• Prepare the garnish: In a small bowl, stir together the onion, cilantro and lime juice. Set aside.
• Make the carne asada: Heat the oil in a large cast-iron skillet or griddle over medium-high. Add the meat, and cook, stirring occasionally, until browned and the sauce reduces to a glaze, 3 to 5 minutes.
• Arrange cooked fries on a serving platter in an even layer, and drizzle beer cheese on top to taste. Top with the carne asada and onion-cilantro mixture. Serve with lime wedges, and crema, if desired.

Steps:

• Make the seasoned salt:
• Whisk salt, paprika, garlic powder, pepper, oregano, and sugar in a small bowl.
• Cook the fries and steak:
• Spread fries on a rimmed baking sheet, toss with 1 1/2 tsp. seasoned salt, and bake according to package directions, tossing halfway through.
• Meanwhile, rub steak with remaining seasoned salt. Heat oil in a large (preferably cast iron) skillet over medium-high. Sear steak 2-3 minutes per side for medium rare. Let rest 10 minutes. Thinly slice against the grain, then cut strips into 1" pieces. Transfer fries to a large platter; top with steak.
• Make the cheese sauce:
• Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 40 seconds. Whisk and continue to cook in 20-second increments, whisking in between, until melted and smooth (about 2 minutes total). Stir in hot sauce, if using.
• Spoon cheese sauce over steak. Top with avocado, sour cream, cilantro, salsa, and/or pico de gallo, if using.