1bag frozen friesshoestring, crinkle or steak is best
2cupsshredded Mexican or monterrey jack cheese
For the Toppings:
1roma tomatofinely diced
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For the Carne Asada:
Combine the cilantro, orange juice, oil, lime juice, garlic, salt and pepper in a bowl.
Add the flank steak to a ziptop bag or a bowl and pour the marinade over it. Toss to coat and refrigerate for at least 2 hours but up to overnight.
Remove the steak from the bag and discard the marinade. Grill the steak over high heat for 3-4 minutes on each side. Or pan-sear the steak over medium high heat for 3-4 minutes on each side.
Remove the steak and let rest for 5 minutes. Slice against the grain into strips, then dice the strips into bite sized pieces.
For the Fries:
Preheat the oven according to package instructions.
Lay the fries out in a single layer on a sheet pan.
Cook according to package instructions, usually 15-20 minutes.
Push the fries into a mound on the sheet pan and sprinkle the cheese on top.
Return to the oven for 2-3 minutes or until the cheese has melted.
Remove from the oven and set aside.
For the Toppings:
Scoop the flesh of the avocado into a bowl, removing the pit. Add the lime juice and salt and mash until desired consistency.
Transfer the mound of cheese covered fries to a serving platter.
Sprinkle the chopped meat on top.
Top with the guacamole, diced tomatoes and optional sour cream, sliced jalapenos and cilantro.
This recipe requires at least 2 hours of marinating!
The guacamole can be made in advance. Prepare as stated above, then press plastic wrap to the top of the mixture, cover with a lid and refrigerate. This will stop the guacamole from browning, but use within a few hours.
You can still eat browned guacamole. It just looks less appealing.
To reheat this dish, place under the broiler for 2-3 minutes or until warm.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.