If there’s one dish I really, really like, it’s Carne Asada Fries! The marinated steak is incredibly flavorful and tender, and it’s perfect for parties or casual gatherings.
Served over crispy golden brown fries and topped with queso, guacamole, pico de gallo, this cheesy, fully loaded dish is perfect for sharing, though I’d happily keep it all to myself!
I didn’t think anything could top Barbacoa Tacos, Chicken Taquitos or even these Chicken Fajita Bowls…that is, until I made these Carne Asada Fries! Not only are they incredibly packed with flavor and texture, but also really fun to eat.
The marinade for carne asada is one of my favorites of all time. The bright citrus marinade is made with freshly squeezed orange and lime juice, bold spices, and aromatics. If you’re a fan of my Carne Asada Tacos or Skirt Steak Tacos, you’re going to love this one just as much!
Carne asada fries are made with juicy, tender marinated flank steak grilled over high heat for that beautiful caramelization, which is piled on top of seasoned baked fries, melty cheese, and all your favorite toppings.
I usually top mine with guacamole, pico de gallo, sour cream, and queso, but you can certainly use whatever you’d like! So get creative with this fun, family-friendly dish that everyone will love!
Why I love making Carne Asada Fries:
- Family-style. Whenever I make these, it’s always a party! It makes enough to serve 6 or 8 people as a shareable appetizer.
- Great for all occasions. Movie nights, game day parties, Cinco de Mayo…you name it!
- So easy to make! Nothing complicated here. I share a few shortcuts too.
- Customizable. Load it up with all your favorite toppings!
Ingredient Notes
Below, I included a few notes from recipe testing that I hope you find helpful. Ingredient quantities are listed in the recipe card down below, as always.
- Flank steak: I use flank steak, which is quite a lean cut, but when you marinate it, it gets really tender and absorbs all that delicious marinade.
- Limes and oranges: Both freshly squeezed citrus juices contain acid that breaks down the fibers in the meat, tenderizing it and adding so much flavor.
- Minced garlic: For amazing flavor!
- Fresh cilantro: This fresh herb will infuse the marinade with flavor.
- Ground cumin, chili powder, smoked paprika: Used for both the marinade and for seasoning the fries. Also salt and pepper.
- Olive oil: Used for both the marinade and for roasting the potato fries.
- Russet potatoes: Cut into ⅓ inch strips. No need to peel.
- Olive oil: Coats the fries in seasoning and helps to crisp them up.
- Shredded Monterey Jack cheese: Freshly shredded is best for melting. The cheese is added on top of the fries during the last few minutes of roasting until nicely melted.
- Toppings include queso, sour cream, pico de gallo, guacamole, and lime wedges for serving.
See recipe card down below for quantities.
Step-by-Step Tutorial
Let me show you how I make carne asada fries, along with tips and shortcuts!
Step 1 | Marinate beef and prep toppings
Trim excess fat from the flank steak. In a large ziploc bag, combine all the marinade ingredients (listed in the recipe card down below) until evenly mixed. Place the steak into the bag with the marinade, making sure everything is fully coated.
Seal the bag and let it sit in the fridge for at least 2 hours, but no more than 3 hours or so. During this time, prep your toppings as needed.
Step 2 | Cook steak
Heat a large cast iron skillet or grill pan over high heat.
Remove the flank steak from the marinade, shaking off any excess. Cook for about 6-8 minutes per side. Cooking times will depend on how thick your flank steak is, use a thermometer to test for doneness. Medium-rare should have an internal temperature of 130F, and medium should be 140F.
Let the meat rest for 10 minutes before slicing. Once ready, use a serrated knife to cut the steak against the grain into slices and then cubes.
Step 3 | Make the fries
Towards the end of the marinating time, preheat the oven to 450 degrees F.
Season the sliced potatoes with olive oil, chili powder, paprika, garlic powder, salt, and pepper. Toss to coat and then arrange them in a single layer on a large sheet pan without overcrowding. Roast for about 25-30 minutes until golden brown, flipping about halfway through.
Remove the sheet pan from the oven, top with shredded cheese, and return to the oven for another 5-7 minutes until melted.
Step 4 | Add your toppings
Top with the diced carne asada, warm queso, guac, pico de gallo, or anything you’d like. Serve your carne asada fries while still warm and melty. Enjoy!
Tips for Success
- Marinate for 2-3 hours. Citrus-based marinades, when left for too long, can make meat tough and chewy.
- Let the marinated flank steak come to room temp for 30 minutes before cooking so it’s not so cold, and so it cooks for evenly.
- Grill steak over high heat to get a nice sear. If your flank steak is too thick, you can finish cooking it in the oven at 400F for a few minutes as needed.
- The internal temperature for medium rare is 130-135F, while medium is 140-145F. Use an instant read thermometer for accuracy.
- Microwave the queso until it’s warm enough to pour onto the fries easily.
- Use freshly shredded cheese so it melts better, but pre-shredded bag cheese will also work.
Prep Ahead and Shortcuts
Here’s how you can prep ahead to make the most amazing carne asada fries:
- Marinate the steak ahead. It needs about 2-3 hours anyway.
- Prep your toppings ahead. Pico de gallo can be prepared a few hours or 1 day ahead. Shred the cheese ahead. For the guacamole, I’d recommend making it right before so it stays green and fresh.
- You can also cook the marinated flank steak ahead of time and reheat the next day.
As for shortcuts, you can use frozen fries, which you can roast or air fry according to package directions. You can also buy pre-made guac and pico de gallo from your local store.
More Topping Ideas
You can get as simple or as extra as you’d like here. Here are a few ideas:
- Mexican Street Corn (make a smaller batch)
- Avocado Crema
- Homemade Chorizo Queso (but perhaps skip the chorizo)
- Chipotle Ranch Dressing
- Jalapeños, fresh or pickled
Carne asada fries make a great party platter! If you’re serving a crowd, round out your Mexican-inspired menu with my Restaurant Style Mexican Rice, Chicken Quesadillas, or these delicious Slow Cooker Tacos al Pastor.
Recipe FAQs
Yes, instead of flank steak, try skirt steak, sirloin, or NY strip.
Ideally not, 3 hours are enough. The acid from the marinade (lime and orange juice) will actually start breaking down the meat too much when stored overnight, making it tough and chewy.
It depends on how thick your steak is, but generally, for medium-rare it’s about 6 minutes per side. For medium, give it about 8 minutes per side.
Yes! This is a great shortcut. Bake or air fry them according to package directions.
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Carne Asada Fries
Ingredients
Carne asada marinade:
- 1.5 pounds flank steak - excess fat trimmed
- 1 lime, juiced
- 2 oranges, juiced
- 2 tablespoons olive oil
- 4 cloves fresh garlic - minced
- 2 tablespoons finely chopped cilantro
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 ½ teaspoonS Kosher salt
- ¼ teaspoon ground black pepper
For the fries:
- 3 russet potatoes - cut into ⅓ inch strips, no need to peel
- ½ teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper
- Olive oil
Toppings:
- 1 cup shredded Monterey Jack Cheese
- Pico de gallo
- Guacamole
- Sour cream
- Queso - your favorite brand
- Lime wedges
Instructions
- Add the flank steak into a large resealable ziploc bag. In a separate bowl, mix the marinade ingredients until evenly combined. Add the marinade into the bag with the steak, and make sure everything is evenly coated. Seal and refrigerate for 2-3 hours, but no more than 3 hours otherwise it will get tough (the acid will break down the meat too much).
- Optional: Let the marinated steak sit on the counter for 20-30 minutes before cooking so it’s not so cold. This helps with cooking more evenly.
- Preheat oven to 450 degrees F.
- Season the potatoes with a few generous drizzles of olive oil, chili powder, paprika, garlic powder, salt and pepper. Arrange on a large sheet pan in a single layer without overcrowding. Roast at 450F for 30 minutes, flipping halfway through, until golden brown.
- Meanwhile, cook the steak. Heat a large cast iron skillet or grill pan over high heat. Cook the steak (shake off any excess marinade) for about 6-8 minutes per side, depending on the thickness. Use a thermometer to be sure. For medium-rare, it’s 130-135F in the center, for medium it’s 140-145 F.
- Let the rest for 10 minutes. Slice against the grain and then dice into smaller pieces.
- Once the fries are ready, top with the shredded cheese, and return to the oven for another 5 to 7 minutes until melted.
- Top the fries warm queso, the diced carne asada, and all the toppings of your choice. Enjoy!
Notes
- Serve as a shareable appetizer or main dish with other sides.
- Medium rare: 130-135 degrees F. Medium: 140-145 degrees F.
- Use an instant read thermometer for accuracy.
- If your flank steak is too thick, you can finish cooking it in the oven at 400F for a few minutes until it reaches the desired temperature.
- Use frozen french fries. Bake or air fry according to package directions.
- Flank steak: Skirt steak, sirloin, NY strip.
Patty says
Made this yesterday, amazing. I used frozen crinkle fries because they are so pretty and it turned out really good. Added pickled jalapenos too.