- 1 bag frozen fries
- 1 tbsp olive oil
- 2 (4oz) top sirloin or fast fry steaks (about 1/2 inch thick)
- 2 tsp chili powder
- 1/2 tsp each Salt and pepper
- 1/2 cup cheddar cheese, grated
- 1 fresh jalapeno pepper, sliced
- 1/4 cup sour cream
- 1/3 cup cilantro, chopped
Pico de gallo
- 3 vine or plum tomatoes, chopped
- 1 small yellow onion, diced
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 tsp salt
- 2 avocados, mashed
- 1-2 tbsp lime juice (depends on your preference, I like my guacamole more acidic)
- 1 small red onion, diced
- 1 clove garlic, minced
- 1/2 tsp salt
- Preheat oven to 450 F. Bake fries according to package directions (usually 10-12 minutes per side). Meanwhile, mix up pico de gallo and guacamole (ignore if you are using store bought versions of either).
- Add olive oil to a large skillet over med-high heat. Season steak with chili powder and salt and pepper. Cook for 2-3 minutes on each side, then remove from heat and cut into 1/2-inch cubes.
- Remove fries from oven and top with cheese, then bake for 5 minutes or until cheese is melted. Divide among 6 plates and top with steak, pico de gallo, guacamole, jalapenos, sour cream and cilantro. Serve and enjoy!
To make homemade oven fries
- Preheat oven to 450 F. Wash 2 russet potatoes and cut them into 1/2-inch thick fries using a sharp knife or mandolin.
- Soak the fries in water to rinse away starch, then dry with a clean towel and place into large bowl. Toss fries with 1 tbsp olive oil and 1 tbsp chili powder, then season with a bit of salt.
- Place fries in a single layer on a parchment-lined baking sheet. Cook in oven for 12 minutes each side, flipping fries once. Keep fries on baking sheet then add toppings and carne asada.
Calories: 461kcal | Carbohydrates: 18g | Protein: 26g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 67mg | Sodium: 267mg | Potassium: 871mg | Fiber: 6g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 21.5mg | Calcium: 180mg | Iron: 2.2mg