Among many popular Mexican dishes, Carne Asada is shining through as the gluten and corn-free options. It’s in fact one enjoyable dish by the grill.
Just as any other Mexican dishes, which usually contains lots of food, the kind of amount that would knock any stomach full, Carne Asada is also mean for the large appetite. It has lots of protein (cube grilled flank) over heavenly baked french fries. Then there’s the magical guacamole and sour cream to top off the flavor.
Everything just taste so good together, but the Mexican restaurant often make it more enjoyable with extra chili. You can skip that for home grilling, but just note as an option.
Also note that flank steak should be marinated 4-5 hours in advance, or simple just overnight in fridge. you can bake the fries as recipe below, or simple deep-fry them. Replace potatoes with sweet potatoes or other kind of jam would variate the flavors too.
- 1 flank steak
- 2 Tbsp olive oil
- 3 Tbsp butter
- 1 lime for juice
- 4 garlic cloves
- 1 Tbsp cumin
- 1 tsp salt
- 1 tsp ground pepper
- a handful of cilantro
- 4 large potatoes
- 2 Tbsp oil
- ½ tsp garlic salt
- ¼ tsp ground pepper
- Crush garlic, melt butter, squeeze the juice, etc.
- Combine all the marinade ingredients and mix them well.
- In a large zip loc, add steak and marinade. Shuffle a few times to mix then chill until grilling/baking.
- Cut and slice potatoes into desired shape/sizes.
- Add fries into baking tray. Then sprinkle seasoning and toss them to mix.
- Bake the fries for 25 minutes at 450F with flipping in between.
- When the fries are done, now warm up the grill.
- Grill steak until desired doneness, then cut into 1 inch cubes.
- Serve by bedding the prepared fries with some cheese sprinkle then steak carne asada on top. Garnish with Guacamole and sour cream.