American · Dinner

San Diego carne asada fries

San Diego carne asada fries stack thick-cut fried potato fries under grilled citrus-marinated beef flank, melted cheddar and Monterey Jack cheese, pico de gallo, guacamole and sour cream. The beef is seared hot and sliced thin, then the whole plate is briefly broiled before serving.

20 minsPrep

25 minsCook

45 minsTotal

MediumLevel

Nutrition per serving

792Calories

44.8gProtein

49.6gFat

44.2gCarbs

4.7gSugar

5.4gFiber

962mgSodium

143mgChol

21.3gSat Fat

1535mgPotassium

465mgCalcium

4.4mgIron

2.8mcgVitamin B12

21mgVitamin C

gluten-free-adaptable protein-rich high-fiber rich-umami all-time-classics

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Instructions

Prep Whisk lime juice, garlic, cumin, smoked paprika and salt together, then rub over the beef flank steak in a shallow dish.

Marinate Cover and refrigerate the steak for 30 minutes.

Prep Cut potato into 1cm-thick fries, soak in cold water for 10 minutes to release starch, then drain.

Fry Heat oil to 160C (325F) and fry potatoes for 5 minutes until pale and tender, drain on paper towels. Reheat oil to 190C (375F) and fry potatoes again for 3 minutes until golden and crisp, drain and season with salt.

Sear Heat vegetable oil over high heat and sear the marinated steak 3 minutes per side until a dark crust forms and centre reaches 60C (140F).

Rest Transfer steak to a board and rest for 5 minutes before slicing.

Build Spread fried fries on an oven-safe plate, scatter sliced steak over the top, then cover with cheddar and Monterey Jack.

Melt Broil on high for 2 minutes until cheese is melted and bubbling.

Plate Top with pico de gallo, guacamole, sour cream and cilantro, serve with lime wedge.

Serves 2 portions · 2 adults, 0 over 10, 0 under 10