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Loaded Carne Asada Fries Recipe Easy Authentic Southwest Style Loaded Carne Asada Fries

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A flavorful and authentic southwest style loaded carne asada fries recipe featuring crispy baked fries, juicy marinated skirt steak, melted cheese, and fresh zesty toppings. Perfect for casual hangouts, game days, or a satisfying meal with bold smoky flavors.

Ingredients

Scale
  • 1 pound skirt steak or flank steak (well-marbled for best flavor)
  • 3 cloves garlic, minced
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1/4 cup chopped fresh cilantro (optional for marinade)
  • 3 large russet potatoes, scrubbed and cut into fries
  • 2 tablespoons vegetable oil or avocado oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded Monterey Jack or Cheddar cheese (or a blend)
  • 1/2 cup sour cream or Mexican crema
  • 1/2 cup fresh guacamole (store-bought or homemade)
  • 1/2 cup pico de gallo or fresh salsa
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • Jalapeño slices, fresh or pickled (optional for heat)
  • Lime wedges for serving

Instructions

  1. Marinate the Carne Asada: In a medium bowl, combine minced garlic, lime juice, olive oil, soy sauce, cumin, smoked paprika, chili powder, black pepper, salt, and cilantro if using. Mix well. Add the skirt steak and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
  2. Prepare the Fries: Preheat your oven to 425°F (220°C). Toss the cut potatoes in vegetable oil, salt, pepper, and garlic powder until evenly coated. Spread them out in a single layer on a rimmed baking sheet lined with parchment paper or foil—crowding fries makes them steam instead of crisp.
  3. Bake the Fries: Bake for 25-30 minutes, flipping halfway through. Fries should be golden and crispy on the edges but tender inside. If you have a convection oven, use that setting for extra crispiness.
  4. Cook the Steak: While fries bake, heat your grill pan or cast iron skillet over medium-high heat until very hot (about 5 minutes). Remove steak from marinade, letting excess drip off. Place steak in pan and cook for 3-4 minutes per side for medium-rare, or longer if preferred. Avoid moving steak too much; a good sear needs patience. Let steak rest for 5-10 minutes before slicing thinly against the grain to keep it tender.
  5. Assemble the Loaded Carne Asada Fries: Once fries are done, transfer them to a large serving platter or keep on the baking sheet. Evenly scatter the sliced carne asada over the fries.
  6. Sprinkle shredded cheese generously over steak and fries while still hot, so it melts nicely.
  7. Top with dollops of sour cream, guacamole, and pico de gallo. Garnish with fresh cilantro, green onions, and jalapeño slices if you like some heat.
  8. Serve: Finish with lime wedges on the side, letting everyone squeeze a bit of fresh citrus over the top for that bright pop of flavor.

Notes

Marinate steak for at least 30 minutes for best flavor but no longer than 2 hours to avoid texture issues. Cut fries uniformly about 1/4 inch thick for even cooking. Use a hot pan for steak searing and avoid flipping too often. For extra melty cheese, broil assembled fries for 1-2 minutes watching closely. Reheat leftovers in oven at 375°F for 10 minutes to keep fries crispy. Swap ingredients for vegetarian or dairy-free versions as needed.

Nutrition

Keywords: carne asada fries, loaded fries, southwest style, skirt steak, baked fries, authentic, easy recipe, game day food, Mexican cuisine

Find it online: https://tastytuck.com/loaded-carne-asada-fries-recipe-easy-authentic-southwest-style-loaded-carne-asada-fries/