Carne Asada Fries
Carne Asada Fries Say it: KAHR-nay ah-SAH-dah fryz
Carne asada fries are a beloved San Diego street food that layers crisp French fries with citrus-marinated grilled steak, melted cheese, cool guacamole, fresh pico de gallo, and sour cream. Born in San Diego taco shops near the Mexican border, this over-the-top plate is a cross between a carne asada burrito and loaded fries. The result is savory, smoky, tangy, creamy, and crunchy all at once—a messy, satisfying meal typically eaten with a fork or loaded into a tortilla.
Carne Asada Fries
Carne Asada Fries
Pronounced KAHR-nay ah-SAH-dah fryz
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the carne asada
For the fries
For the guacamole
For the pico de gallo
For assembly
Method
In a bowl, combine 3 tbsp lime juice, olive oil, garlic, the minced jalapeño, cumin, oregano, 1 tsp salt, and black pepper. Add the steak, turn to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
Make the pico de gallo. In a bowl, stir together the tomatoes, onion, finely chopped jalapeño, ¼ cup cilantro, 1 tbsp lime juice, and ¼ tsp salt. Set aside to let the flavors meld.
Make the guacamole. In a separate bowl, mash the avocados with 1 tbsp lime juice and ¼ tsp salt until slightly chunky. Cover and set aside.
Prepare the fries. Rinse the cut potatoes in cold water, drain, and pat very dry. In a large, heavy pot or deep fryer, heat the oil to 325°F (165°C). Fry the potatoes in batches until tender but not browned, about 3–4 minutes. Remove to paper towels. Increase the oil to 375°F (190°C). Fry again in batches until golden brown and crisp, 2–3 minutes. Drain, season with salt while hot, and keep warm.
Cook the steak. Heat a large skillet or grill pan over high heat. Remove the steak from the marinade, letting excess drip off. Cook for 3–5 minutes per side for medium-rare, until well-browned and the internal temperature reaches 130–135°F (54–57°C). Rest for 5 minutes, then slice thinly against the grain.
Assemble. Spread the hot fries on a large platter or individual plates. Top immediately with the shredded cheese so it melts from the heat of the fries.
Finish. Arrange the sliced steak over the melted cheese. Spoon the guacamole, pico de gallo, and crema or sour cream over the top. Scatter the pickled jalapeños and fresh cilantro. Serve with lime wedges.
Regional variants
Some shops add refried beans, nacho cheese, or grilled onions for an even more loaded version.
Cook's notes
- For extra-crispy fries, soak the cut potatoes in cold water for 30 minutes, then drain and dry thoroughly before frying.
- Slice the steak against the grain into thin strips so each bite is tender.
- If you prefer not to deep-fry, use frozen extra-crispy fries baked according to package directions.
Serve with
Serve with horchata, Mexican Coke, or a cold beer.
Make ahead and storage
Best assembled right before serving; keep components separate and reheat fries in the oven to re-crisp.
