Originating in San Diego; Carne Asada Fries (meaning grilled meat) is piled onto French Fries instead of the usual tacos or nachos; along with the usual suspects, Pico de Gallo or Salsa, Guacamole or Avocado, Jalapeño Crema, Queso or Salsa Verde….And just about anything else you can think of! Any condiments can be made in advance and warmed if need be while the beef and fries cook.
Carne Asada:
We used a lean, tender piece of beef tenderloin for this recipe. Another method is to marinate flank steak for 24 hours, such as how we approached the beef in our Carne Asada for Tacos recipe. Both are really good!
Ingredients
Carne Asada:
- 1 lb tenderloin steak
- 1 TBSP chili powder
- ¼ tsp cayenne
- ¾ tsp salt
- ¼ tsp. pepper
- 1 TBSP olive oil
French Fries:
- 2 lb. (908 gr) Russet potatoes, skin on 120 CHO
- 3 TBSP vegetable oil 0 CHO
- ½ TBSP salt 0 CHO
2 LB POTATOES COOKS DOWN TO 454 GRAMS
- 120 CHO DIVIDED BY 454 GRAMS = .264 CHO/GRAM
- 1 CUP = 90 GRAMS (.264 CHO x 90 GRAMS) 23.76 CHO/CUP
Instructions
- Pico de Gallo, Jalapeno Crema, Guacamole, Queso and other garnishes can be made in advance.
- Toss steak with marinade ingredients and set aside.
- Pre heat oven to 400.
- Slice potatoes into matchstick sizes. Place potatoes in a bowl and toss well with vegetable oil and salt. Spread on large parchment lined cooking sheet, single layer and cook for 50 – 60 minutes. Halfway during cooking, toss to flip potatoes onto the other side and continue cooking. (Soak potatoes in ice cold water without salt if preparing in advance. Pat dry then toss with oil and salt).
- Heat the barbeque and grill steak until cooked to your preference. Let rest 5 minutes and thinly slice.
- Layer French fries on a platter. Drizzle Queso, Crema or Salsa Verde. Add some Pico de Gallo and thinly sliced Carne Asada.
- Garnish with Guacamole or chopped avocado, and jalapeno slices.
