My son Daniel and I love to eat at a favorite Cali-Mex restaurant, Cactus Flower, here in Pensacola …
Thats where he introduced me to their Carne’ Asada Burrito!
It is absolute perfection!
Last week I attempted to recreate the steak at home and Daniel declared it a success!
I was then inspired to create our own recipe for Carne’ Asada Fries!
Begin by baking a bag of steak fries of your choosing…
Next…grill those wonderful marinated steaks…
Until they are perfect like this!
Slice the steak into thin strips and layer on top of the fries in a skillet…
I added some fresh Pico…
Then threw on some shredded Monterrey Jack cheese…
A bit of cilantro and green onions…
place the skillet in the oven for 10 minutes or so until the cheese is all melted…
Remove from oven and top with guacamole and sour cream…
Carne’ Asada Fries Recipe
- 1lb bag frozen steak fries
- 12–16 oz skirt steak
- 2 TBSP Mexican chili powder
- 2 TBSP olive oil 1 Tbsp Cumin
- 1/2 cup lime juice
- 2–3 cloves garlic minced
- 1/2 tsp each Salt & pepper
- 1 cup pico de gallo
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped green onion
- 3 Tbsp chopped cilantro
- 1/2 cup sour cream
Make a paste for the steak marinade by combining the olive oil, lime juice, chili powder, cumin, garlic, salt and pepper.
Rub each steak with the marinade and place in the refrigerate for a couple of hours.
Bake the steak fries according to the package directions.
Grill steaks until they’re your favorite desired doneness.. We like ours medium rare.
Add the fries to an oven-proof skillet.
Slice the steaks thin and add on top of the fries .
Top with pico, shredded cheese, green onion and cilantro. Place in 400 degree oven for 10 minutes until the cheese is all melted.
Remove from oven and top with guacamole and sour cream. Enjoy!