Servings: 4 to 6
Prep time: 20 minutes
Total time: 1 hour 30 minutes, plus 4 hours to marinate the meat
for the carne asada:
3 garlic cloves, roughly chopped
1 jalapeño, stemmed and roughly chopped
1 small bunch cilantro, leaves and tender stems roughly chopped
1/2 cup olive oil
2 tablespoons white vinegar
kosher salt and freshly ground black pepper
3 limes, juiced
1 orange, juiced
1 pound flank steak
for the fries:
2 pounds russet potatoes
vegetable oil, for deep-frying
1 cup cotija cheese, crumbled
1/2 small white onion, finely diced
1/2 cup pico de gallo
1/2 cup guacamole
1/2 cup fresh cilantro leaves
lime wedges, for serving
1. Marinate the carne asada: Put the garlic, jalapeño, and cilantro in a food processor and pulse until finely chopped. Stir in the olive oil, vinegar, 2 teaspoons salt, 1 teaspoon pepper, and citrus juices and transfer to a large ziplock bag with the steak. Seal and refrigerate for at least an hour and up to 4 hours.
2. For the fries: Cut the potatoes into batons about 1/4-inch thick around. (You know, make it look like your favorite fast-food french fry). Put the potatoes in a large container filled with ice water for at least 1 hour. Line a sheet pan (or two if need be) with paper towels. Drain and rinse the potatoes, then spread out in a single layer onto the sheet pan and thoroughly blot dry with more paper towels.
3. Put the potatoes in a large saucepan and cover with the vegetable oil. Turn the heat to medium and cook, stirring occasionally, until the potatoes are golden brown, about 40 minutes. Prep the sheet pan with fresh paper towels. Using a slotted spoon, transfer the fries to the sheet pan and season with salt. Keep warm in a 250°F oven.
4. Make a fire in a charcoal grill or preheat a gas grill to medium-high heat. Remove the steak from the marinade and season all over with salt and pepper. Grill, flipping once, until medium-rare, about 8 minutes. Transfer to a cutting board and let rest for 10 minutes before dicing.
5. For assembling: Put the fries in a 9 by 13-inch baking dish or on a sheet pan. Top the fries with half of the cheese, then top with the diced meat and half of the diced onion. Top with the remaining cheese and the remaining onion, then the pico de gallo and guacamole. Sprinkle with the fresh cilantro leaves and serve with lime wedges.
AUTHOR'S NOTE: This recipe is reprinted with permission of the author from MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends.
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