How long should carne asada marinate?

Marinate the skirt steak for at least 2-4 hours, or overnight for deeper flavor. The citrus juice and soy sauce will tenderize the meat within this timeframe.

Can I cook carne asada in a skillet instead of grilling?

Yes. Heat a cast-iron skillet over high heat until very hot, then sear the marinated steak 3-4 minutes per side for medium-rare. You'll sacrifice some charred flavor but still get tender, flavorful meat.

What cut of steak works best for carne asada fries?

Skirt steak is ideal because it's flavorful, affordable, and absorbs marinades well. Flank steak is a good backup. Avoid thick cuts like ribeye, which don't marinate as effectively.

Can I make the fries ahead of time?

Yes. Bake fries up to 2 hours ahead, then reheat in a 375°F oven for 5-8 minutes to restore crispness. Assemble with warm steak and fresh toppings just before serving.

Is this recipe gluten-free?

Check your soy sauce—traditional soy sauce contains wheat. Use tamari or coconut aminos for a gluten-free version. All other ingredients are naturally gluten-free.

Carne Asada Fries with Homemade Steak & Guacamole

Name: Carne Asada Fries with Homemade Steak & Guacamole
Prep time: 30 min
Cook time: 45 min
Total time: 5 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs skirt steak; 1 cup orange juice; 1/4 cup lime juice; 1/4 cup soy sauce; 1/4 cup olive oil; 2 tbsp minced garlic; 1/4 cup fresh cilantro, chopped; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp salt; 1/2 tsp black pepper; 5 Roma tomatoes, diced; 1/2 cup onion, diced; 1.5 tbsp jalapeño pepper, diced; 2 tsp lime juice; 1/4 cup cilantro, for pico de gallo; 2 avocados; 1/3 cup onion, diced; 1 lime, juiced; 1 tbsp jalapeño, diced; 1 tsp minced garlic; 1/4 tsp salt; 2 lbs russet potatoes; 2 tbsp olive oil; 2 tbsp cornstarch; 1 tsp salt; 1 tsp garlic powder; 1/2 tsp cumin; 1/2 tsp black pepper; 1 cup shredded cheddar cheese

CookOSBeta

Carne Asada Fries with Homemade Steak & Guacamole | CookOS

Ingredients

2 lbs skirt steak
1 cup orange juice
1/4 cup lime juice
1/4 cup soy sauce
1/4 cup olive oil
2 tbsp minced garlic
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
5 Roma tomatoes, diced
1/2 cup onion, diced
1.5 tbsp jalapeño pepper, diced
2 tsp lime juice
1/4 cup cilantro, for pico de gallo
2 avocados
1/3 cup onion, diced
1 lime, juiced
1 tbsp jalapeño, diced
1 tsp minced garlic
1/4 tsp salt
2 lbs russet potatoes
2 tbsp olive oil
2 tbsp cornstarch
1 tsp salt
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp black pepper
1 cup shredded cheddar cheese
1 cup shredded Colby Jack cheese
1/4 cup cilantro, for cheese topping
1/8 cup pickled jalapeños, diced
1 tbsp butter
1/2 cup onion, diced
1 tsp minced garlic
1 tbsp pickled jalapeños
1 (15 oz) can pinto beans, cooked
sour cream, for servingoptional

39 Ingredients

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Instructions

1
In a large bowl, whisk together orange juice, lime juice, soy sauce, olive oil, minced garlic, cilantro, cumin, chili powder, salt, and black pepper to create the marinade.
2
Place the skirt steak in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours.
3
To make the pico de gallo, combine diced Roma tomatoes, 1/2 cup diced onion, 1.5 tbsp diced jalapeño, 2 tsp lime juice, and 1/4 cup cilantro in a bowl. Mix and set aside.
4
To make the guacamole, combine two peeled and pitted avocados with 1/3 cup diced onion, juice from one lime, 1 tbsp diced jalapeño, 1 tsp minced garlic, and 1/4 tsp salt. Mash and mix together.
5
Preheat your oven to 425°F (220°C).
6
Peel and slice potatoes into 1/4-inch thick fries. In a large bowl, toss the fries with olive oil, cornstarch, salt, garlic powder, cumin, and black pepper until evenly coated.
7
Spread the fries in a single layer on two parchment-lined baking sheets. Bake for 30 minutes, flipping them halfway through cooking.
8
While the fries bake, prepare the refried beans. Melt butter in a pan over medium heat. Add 1/2 cup diced onions and sauté until translucent.
9
Add minced garlic and pickled jalapeños to the onions, then stir in the cooked pinto beans. Let the mixture simmer until it thickens.
10
In a separate bowl, combine the shredded cheddar, Colby Jack, 1/4 cup cilantro, and 1/8 cup diced pickled jalapeños.
11
Once the fries are cooked, transfer them to a large cast iron skillet and top with the cheese mixture. Bake for 5 minutes, or until the cheese is fully melted.
12
Remove the steak from the marinade and let it come to room temperature. Heat a griddle to 425°F (220°C).
13
Cook the steak on the hot griddle for 5-6 minutes per side.
14
Remove the steak from the griddle and let it rest for 10 minutes before slicing it against the grain.
15
To assemble, plate the cheesy fries and top with the sliced carne asada, guacamole, pico de gallo, sour cream, and refried beans.