Carne Asada Fries are the perfect game day or party food! Prep ahead for easy assembly!
Marinade and Steak:
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup olive oil
- 4 teaspoons minced garlic
- 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
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 cup milk
- 1/2 teaspoon garlic salt
- 8 ounces sharp cheddar cheese, grated (not pre-grated)
- Pico de Gallo
- Sour Cream
- Sliced Jalapeno
- Marinade and steak: Combine the lime juice, orange juice, olive oil, garlic, salt, black pepper, cumin, and oregano in a small mixing bowl. Place the steak in a zip-top bag or a shallow container and pour the marinade over top. Allow the steak to marinate 6 hours or overnight.
- When you’re ready to cook the meat, preheat your grill to medium-hight heat and grill the steak for 3-4 minutes on each side or until the steak reaches 125°F – 130°F for medium rare. Cook longer if you prefer it more well done. Alternately you can cook the steak in a cast iron skillet. Preheat skillet to medium-high. Add the steak to the skillet and cook for 4 minutes on each side, or until desired doneness.
- Transfer the meat to a plate, cover with foil, and set aside.
- Fries and Cheese: Cook the fries in the oven according the directions on the package.
- While the fries are cooking, melt the butter into a medium saucepan over medium heat. When the butter is melted, add in the flour and whisk constantly for 2 minutes, cooking the flour. Slowly add in the milk and garlic salt, whisking constantly for 3-4 minutes, until the sauce is thickened.
- Add in the cheese in two portions, whisking constantly until melted and smooth. Remove the sauce from the heat, and cover until you’re ready to assemble the fries. If the cheese sauce gets too thick as it cools, simply place it back on medium-low heat, and stir until warm and smooth.
- Serving and Assembly: Slice the steak into bite size pieces, making sure to slice against the grain. When the fries are done remove them from the oven. You can make individual servings or serve on the sheet pan.
- Drizzle the some of the cheese sauce on top of the fries, top with steak, and more cheese sauce.
- Add avocado, pico de gallo, sour cream, cilantro, and jalapeño as desired.
You can prep this recipe ahead for the most part, except the french fries.
The cheese sauce can be made up to 4 days in advance, stored in the refrigerator. Reheat over low heat on the stove top stirring frequently until warm, adding a splash or two of heavy cream if necessary. For the creamiest cheese sauce, always use fresh grated cheese!
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