I pile crispy fries with juicy Mexican-spiced steak, melty cheddar, fresh pico, guacamole, jalapeños, and sour cream for the kind of loaded plate that steals the whole weekend menu.

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I’m obsessed with carne asada fries because they hit every craving I have at once: salty, messy, crunchy, cheesy, fresh, and straight-up impossible to ignore. I love the way flank steak brings that bold grilled bite, then sharp cheddar cheese melts into the cracks like it knows exactly where to go.

And yes, I fully support eating this with a fork, standing at the counter, pretending it was the plan all along. But the real reason I keep coming back?

Every bite feels loaded, loud, and a little reckless. Weekend food should have that kind of attitude, honestly today.

Ingredients

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Flank or skirt steak brings the juicy, charred protein everyone digs for first.
Olive oil helps the marinade cling and keeps the steak from drying out.
Orange juice adds a little sweetness and helps tenderize the meat.
Lime juice wakes everything up with that bright, tangy bite.
Soy sauce adds salty depth, like a shortcut to big flavor.
Garlic, cilantro, and spices make the carne asada taste bold, not boring.
Onion and jalapeño bring sweetness, heat, and that taco-shop vibe.
Fries are the crispy, salty base, and honestly, the whole reason we’re here.
Cheddar melts into the fries and steak, making every bite extra messy.
Sour cream cools things down when the jalapeños start talking back.
Pico de gallo adds freshness, crunch, and a little healthy-ish balance.
Guacamole makes it creamy, rich, and totally worth the extra napkins.
Pickled jalapeños are optional, but Plus, they add a sharp little kick.
Basically, these ingredients turn loaded fries into full-on dinner.

Ingredient Quantities

1 1/2 to 2 pounds flank or skirt steak

1/4 cup olive oil

1/4 cup orange juice

2 tablespoons fresh lime juice

2 tablespoons soy sauce

4 garlic cloves, minced

1/4 cup chopped fresh cilantro

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 large yellow onion, sliced

1 jalapeño, minced

1 1/2 pounds frozen fries or 2 pounds russet potatoes, cut into fries

2 tablespoons vegetable oil (for fries if using fresh potatoes)

2 cups shredded sharp cheddar cheese

1 cup sour cream

For pico de gallo: 2 cups diced ripe tomatoes

For pico de gallo: 1/2 cup diced red onion

For pico de gallo: 1/4 cup chopped cilantro

For pico de gallo: 1 jalapeño, seeded and minced

For pico de gallo: 2 tablespoons lime juice

For pico de gallo: 1/2 teaspoon salt

For guacamole: 3 ripe avocados

For guacamole: 2 tablespoons lime juice

For guacamole: 1/4 cup diced red onion

For guacamole: 2 tablespoons chopped cilantro

For guacamole: 1/2 teaspoon salt

Optional: pickled jalapeños for topping

How to Make this

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1. Make the marinade by whisking together 1/4 cup olive oil, 1/4 cup orange juice, 2 tablespoons lime juice, 2 tablespoons soy sauce, 4 minced garlic cloves, 1/4 cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; place 1 1/2 to 2 pounds flank or skirt steak in a zip top bag or shallow dish, pour marinade over steak, seal and refrigerate for at least 1 hour or up to overnight.

2. While steak marinates, prepare pico de gallo by combining 2 cups diced ripe tomatoes, 1/2 cup diced red onion, 1/4 cup chopped cilantro, 1 seeded and minced jalapeño, 2 tablespoons lime juice and 1/2 teaspoon salt; chill until ready to serve.

3. Make guacamole by mashing 3 ripe avocados with 2 tablespoons lime juice, 1/4 cup diced red onion, 2 tablespoons chopped cilantro and 1/2 teaspoon salt; cover with plastic wrap directly on the surface to prevent browning and refrigerate.

4. Preheat oven to package directions for frozen fries or to 425 F if using fresh potatoes; if using fresh, toss 2 pounds cut russets with 2 tablespoons vegetable oil and 1 teaspoon kosher salt.

5. Bake fries on a single layer until golden and crispy, about 20 to 30 minutes for frozen and 30 to 40 minutes for fresh, flipping once halfway through.

6. While fries bake, heat a skillet or grill over high heat; remove steak from marinade and pat dry, then sear about 3 to 5 minutes per side for medium-rare depending on thickness, or until desired doneness; let rest 5 to 10 minutes, then slice thinly against the grain.

7. In the same skillet, sauté 1 large sliced yellow onion and 1 minced jalapeño in a little oil until softened and lightly caramelized, about 6 to 8 minutes.

8. When fries are hot and crisp, arrange them on a large baking sheet or platter, sprinkle 2 cups shredded sharp cheddar cheese evenly over the top, then layer with sliced carne asada and the sautéed onions and jalapeño; return to the oven just until cheese melts, about 2 to 4 minutes.

9. Top the loaded fries with pico de gallo, dollops of guacamole, and spoonfuls of 1 cup sour cream; garnish with extra chopped cilantro and optional pickled jalapeños if desired.

10. Serve immediately while hot and cheesy, with lime wedges on the side if you like.

Equipment Needed

1. Large zip top bag or shallow dish (for marinating)
2. Mixing bowls (medium and small)
3. Whisk and measuring cups and spoons
4. Chef knife and cutting board
5. Baking sheet (rimmed) and parchment or foil
6. Cast iron skillet or heavy grill pan
7. Tongs and a spatula
8. Oven (and stovetop)

FAQ

Q: Can I use skirt steak instead of flank steak and will it change the result? A: Yes. Both work well. Skirt has a bit more fat and stronger beefy flavor while flank is leaner. Slice thinly across the grain after resting for the most tender bites.

Q: How long should I marinate the steak? A: Marinate at least 30 minutes for flavor and up to 8 hours for best tenderness. Avoid marinating more than 12 hours to prevent textural breakdown from the citrus.

Q: Should I use frozen fries or make my own from russets? A: Both are fine. Frozen fries save time and give consistent results. Fresh russets crisp best when parboiled or soaked, dried thoroughly, tossed in 2 tablespoons vegetable oil, and baked or fried until golden.

Q: How do I get the cheese melted evenly over the fries? A: Spread hot fries on a baking sheet, top with shredded cheddar, then broil for 1 to 2 minutes until melted. Alternatively cover loosely with foil and bake at 425 F until melted.

Q: Can I prep elements ahead and how long will leftovers keep? A: You can marinate steak, make pico and guacamole up to 24 hours ahead. Cooked steak and fries stored separately in airtight containers keep 3 to 4 days in the refrigerator. Reheat fries in an oven or air fryer to regain crispness.

Q: How do I adjust the spice or handle soy allergy? A: To reduce heat, omit jalapeño seeds or use milder peppers. For soy allergy, replace soy sauce with coconut aminos or additional lime juice and a pinch of salt.

Carne Asada Fries Recipe Substitutions and Variations

Flank or skirt steak: substitute with hanger steak, flat iron steak, or skirt’s close cousin sirloin tip for similar flavor and texture.
Orange juice: swap for pineapple juice for brightness, or use 2 tablespoons orange zest plus water to mimic the citrus note without added sweetness.
Soy sauce: use tamari for gluten free cooking, coconut aminos for a slightly sweeter, soy free option, or Worcestershire sauce for depth.
Sharp cheddar: try pepper jack for a little heat, Monterey Jack for a milder melt, or crumbled queso fresco for a more authentic Mexican touch.

Pro Tips

1. Marinate longer if you can, up to overnight, but bring the steak to almost room temperature for 20 to 30 minutes before cooking so it sears instead of steams. Pat the meat very dry right before it hits the pan or grill for the best crust.

2. Use a screaming hot skillet or grill and don’t crowd the steak. Sear for a short time per side, then rest 5 to 10 minutes covered loosely with foil so juices redistribute and you keep the slices juicy.

3. Slice the steak thinly and always against the grain. If the steak is thick, cut it in half first so you can slice each piece thin and get tender bites rather than chewy chunks.

4. For extra-crispy fries, toss fresh-cut potatoes in a tablespoon of cornstarch or let cut potatoes soak in cold water for 30 minutes, then dry thoroughly before oiling and roasting. If using frozen fries, spread them in a single layer and give them room to breathe so they crisp up.

5. Build the platter so hot meets cool: melt the cheese and arrange meat and onions while fries are piping hot, then top with chilled pico, guacamole, and sour cream right before serving. It keeps contrasts in texture and temperature that make every bite sing.

Carne Asada Fries Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I pile crispy fries with juicy Mexican-spiced steak, melty cheddar, fresh pico, guacamole, jalapeños, and sour cream for the kind of loaded plate that steals the whole weekend menu.

Servings

servings

Calories

1146

kcal

Equipment: 1. Large zip top bag or shallow dish (for marinating)
2. Mixing bowls (medium and small)
3. Whisk and measuring cups and spoons
4. Chef knife and cutting board
5. Baking sheet (rimmed) and parchment or foil
6. Cast iron skillet or heavy grill pan
7. Tongs and a spatula
8. Oven (and stovetop)

Ingredients

1 1/2 to 2 pounds flank or skirt steak
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons soy sauce
4 garlic cloves, minced
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 large yellow onion, sliced
1 jalapeño, minced
1 1/2 pounds frozen fries or 2 pounds russet potatoes, cut into fries
2 tablespoons vegetable oil (for fries if using fresh potatoes)
2 cups shredded sharp cheddar cheese
1 cup sour cream
For pico de gallo: 2 cups diced ripe tomatoes
For pico de gallo: 1/2 cup diced red onion
For pico de gallo: 1/4 cup chopped cilantro
For pico de gallo: 1 jalapeño, seeded and minced
For pico de gallo: 2 tablespoons lime juice
For pico de gallo: 1/2 teaspoon salt
For guacamole: 3 ripe avocados
For guacamole: 2 tablespoons lime juice
For guacamole: 1/4 cup diced red onion
For guacamole: 2 tablespoons chopped cilantro
For guacamole: 1/2 teaspoon salt
Optional: pickled jalapeños for topping

Directions

Make the marinade by whisking together 1/4 cup olive oil, 1/4 cup orange juice, 2 tablespoons lime juice, 2 tablespoons soy sauce, 4 minced garlic cloves, 1/4 cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 1/2 teaspoon black pepper; place 1 1/2 to 2 pounds flank or skirt steak in a zip top bag or shallow dish, pour marinade over steak, seal and refrigerate for at least 1 hour or up to overnight.
While steak marinates, prepare pico de gallo by combining 2 cups diced ripe tomatoes, 1/2 cup diced red onion, 1/4 cup chopped cilantro, 1 seeded and minced jalapeño, 2 tablespoons lime juice and 1/2 teaspoon salt; chill until ready to serve.
Make guacamole by mashing 3 ripe avocados with 2 tablespoons lime juice, 1/4 cup diced red onion, 2 tablespoons chopped cilantro and 1/2 teaspoon salt; cover with plastic wrap directly on the surface to prevent browning and refrigerate.
Preheat oven to package directions for frozen fries or to 425 F if using fresh potatoes; if using fresh, toss 2 pounds cut russets with 2 tablespoons vegetable oil and 1 teaspoon kosher salt.
Bake fries on a single layer until golden and crispy, about 20 to 30 minutes for frozen and 30 to 40 minutes for fresh, flipping once halfway through.
While fries bake, heat a skillet or grill over high heat; remove steak from marinade and pat dry, then sear about 3 to 5 minutes per side for medium-rare depending on thickness, or until desired doneness; let rest 5 to 10 minutes, then slice thinly against the grain.
In the same skillet, sauté 1 large sliced yellow onion and 1 minced jalapeño in a little oil until softened and lightly caramelized, about 6 to 8 minutes.
When fries are hot and crisp, arrange them on a large baking sheet or platter, sprinkle 2 cups shredded sharp cheddar cheese evenly over the top, then layer with sliced carne asada and the sautéed onions and jalapeño; return to the oven just until cheese melts, about 2 to 4 minutes.
Top the loaded fries with pico de gallo, dollops of guacamole, and spoonfuls of 1 cup sour cream; garnish with extra chopped cilantro and optional pickled jalapeños if desired.
Serve immediately while hot and cheesy, with lime wedges on the side if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.