Description
Juicy steak, spicy pico, and creamy guac come together in this incredible dish! Such an amazing combination of flavors and textures.
Ingredients
- FOR THE FRIES:
- 4 whole Russet Potatoes
- 2 Tablespoons Olive Oil
- 2 Tablespoons Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoons Pepper
- ½ teaspoons Cumin
- FOR THE CARNE ASADA:
- ⅓ cups Olive Oil
- 3 whole Limes, Juiced
- ½ cups Finely Diced Cilantro
- 4 cloves Garlic, Minced
- 1 teaspoon Cumin
- ½ teaspoons Chili Powder
- Salt And Pepper, to taste
- 1-½ pound Flank Steak
- FOR THE PICO DE GALLO:
- 5 whole Roma Tomatoes, Chopped
- ½ whole Onion, Finely Diced
- ¼ cups Chopped Cilantro
- ½ Jalapeno Pepper, Finely Diced
- 2 teaspoons Lime Juice
- FOR THE GUACMOLE:
- 3 whole Avocados, Diced Or Mashed
- 1 clove Garlic, Minced
- ½ whole Onion, Finely Diced
- ½ Jalapeno Pepper, Finely Diced
- 1 whole Lime, Juiced
- FOR THE TOPPING:
- 1 cup Shredded Cheddar Cheese
- ¼ cups Chopped Cilantro
- Jalapeno Pepper, As Desired (optional)
Preparation
For the fries:
Preheat oven to 400ºF. Cut potatoes into fries, around 1/4 thick.
In a large bowl, combine olive oil, cornstarch, salt, pepper, garlic power, and cumin. Add fries, and toss to coat. Bake for 15 minutes per side. Flip and bake for 10 more minutes or until crispy.
For the carne asada:
In a small bowl, combine olive oil, lime juice, cilantro, garlic, cumin, chili powder, and salt and pepper. Pour into a resealable bag. Add steak and cook for 5–7 minutes each side on an outdoor grill. Allow meat to rest for 5 minutes, and then slice against the grain.
For the pico de gallo:
In a medium bowl, combine all ingredients. Adjust salt and lime juice to taste.
For the guacamole:
In a large bowl, mash avocados. Add garlic, onion, and jalapeno. Add lime juice and salt to taste.
To assemble, add fries to cast iron or oven safe skillet. Sprinkle with cheese and bake for 5 minutes or until melted.
Add a generous amount of steak, pico, and guac. Garnish with more cilantro and jalapeno if desired.
