Carne Asada Fries Recipe

Name: Carne Asada Fries Recipe
Prep time: 120 min
Cook time: 15 min
Total time: 145 min
Ingredients: 1½ pounds flank steak, ((or flat iron steak)); ⅓ cup olive oil; 3 tablespoons lime juice; ½ cup cilantro, (chopped); 4 teaspoons minced garlic; 1 teaspoon cumin powder; ½ teaspoon chili powder; salt and pepper, (to taste); 1 (26-ounce) package frozen French fries; sour cream; guacamole; 2 Roma tomatoes, (diced)

Carne Asada Fries are similar in concept to Loaded Nachos except with french fries and juicy carne asada and are a personal favorite of mine.

This Mexican dish first showed up on the scene in San Diego, California, and has since become super popular at Mexican-American restaurants and food trucks and often served as a meal or appetizer. No joke… anytime we see them, we order them. They’re just SO good.

If you’ve had it before, you’ll know just how amazing it is, and it should be no surprise why our family loves Carne Asada Fries!

Topped with delicious meat and all the fixings, these French Fries are completely irresistible and full of Mexican flavors that we think EVERYONE will love.

Why we think you’ll love it:

Worth the wait. While the meat does take time, the flavor is well worth the effort!
Enjoy as a meal, side or appetizer. These loaded fries are filling as a meal all by themselves, but could easily be served as side or Mexican appetizer.
Make it your own. We, of course, love that they can be topped with your favorite taco toppings and made in individual servings.

Carne Asada Fries Ingredients

Flank steak or flat iron steak (1½ pounds): Delivers tender, juicy slices when marinated and grilled properly. Or use flat iron steak. To save time, pick up pre-marinated carne asada instead of making your own.
Olive oil (⅓ cup) : Helps carry flavor and keeps the steak moist during grilling.
Lime juice (3 tablespoons): Tenderizes the meat and adds bright, fresh flavor. Use fresh or bottled.
Cilantro (½ cup, chopped): Adds freshness and classic carne asada flavor.
Minced garlic (4 teaspoons): Brings bold, savory depth to the marinade.
Cumin powder (1 teaspoon): Adds warm, earthy flavor that pairs perfectly with beef.
Chili powder (½ teaspoon): Adds mild heat and depth without overpowering the dish.
Salt and pepper: Enhances all the flavors of the steak.
Frozen French fries (1 package, 26-ounce): Creates the crispy base and make this recipe quick and easy. I used regular straight-cut french fries, but you can also use crinkle cut, or steak-cut fries with a sturdy texture that can hold up well under the toppings, or use russet potatoes to make Baked French Fries or classic French Fries.
Sour cream: Adds cool creaminess that balances the bold flavors.
Guacamole: Adds richness and freshness to every bite. Make your own with this recipe.
Roma tomatoes (2, diced): Adds brightness, texture, and a pop of color.
Toppings: Other toppings such as sliced jalapenos, Pico de Gallo, shredded cheese, sliced avocados, cheddar cheese, salsa, corn, green onions, or hot sauce.

How to Make Carne Asada Fries

Marinade mixed with cilantro in a glass baking dish.

Coating steak with marinade in a glass baking dish.

MARINADE. Whisk the carne asada marinade in a small bowl.

Add steak to the bowl or to a baking dish (with marinade poured over) making sure the meat is coated. Marinate for 2-3 hours.

FRENCH FRIES. Before grilling up meat, bake or fry french fries as directed.

Carne asada for Carne asada fries cooking on grill.

MEAT. Heat grill to medium-high heat and cook meat for 5-7 minutes on each side. Let meat rest on the cutting board for 5 minutes.

The most widely used method is to grill the meat using a propane or charcoal grill. You can also fry it in a cast iron skillet on the stovetop or place it on a grill pan and broil it in the oven. Use a meat thermometer to ensure it’s cooked to your preference: Rare (about 125°F), medium-rare (about 135°F), and medium (about 145°F).

ASSEMBLE + SERVE. Place cooked french fries on a large platter, and add toppings.

Top view of a plate of carne asada fries topped with sour cream and guacamole.

Kristyn’s Recipe Tips

Marinate the steak for at least two hours so the flavors fully absorb.
Let the meat rest before slicing so the juices stay locked in.
Slice against the grain and then cut those slices into bite-sized pieces. (Against the grain means cutting it perpendicular to the direction of the muscle fibers.) This helps to shorten the muscle fibers, resulting in more tender meat.
Use a large platter so the fries stay crisp and toppings are evenly spread.
This is best served immediately, but leftovers can be stored separately and reheated.

Recipe FAQ

Make ahead of time?

I don’t recommend fully making this dish ahead of time; however, you can prepare the different elements. Cook and slice the meat, cook the fries, and prepare any toppings. Keep them stored separately until you are ready to assemble them. Heat before serving.

How to store?

Remove any toppings with a higher water content, like tomatoes, pico, or salsa, because they can make the dish soggy faster. Place leftovers in an airtight container and store them in the fridge for 1-2 days.
Reheating carne asada fries in the oven can help the fries crisp up a little, but the microwave can be used as well.