Carne Asada Fries

Carne Asada Fries are the perfect festive and flavorful appetizer to help celebrate occasions like Cinco de Mayo or game day. Juicy grilled skirt steak and zesty toppings like jalapeños and tomatoes are layered on top of crispy baked cheese fries. This recipe is so delicious, easy, and tasty.

What’s in this Carne Asada Fries Recipe?

This easy-to-create dish will make your tastebuds dance. The combination of crispy French fries topped with juicy and seasoned carne asada meat, melted cheese, jalapeños, red onions, diced Roma tomatoes, and tangy sour cream is simply irresistible.

For the Fries:

Frozen French Fries: Frozen pre-cut fries will taste just as delicious as homemade.
Cheddar Cheese: I love the sharp flavor of good cheddar cheese, but you can also use alternative cheeses such as Monterey Jack, Pepper Jack, or Colby.
Roma Tomato: A meatier and less juicy tomato, this variety is less likely to make your crispy fries soggy.
Jalapeño: Adds the perfect amount of heat and flavor.
Red Onion: Milder and sweeter than white or yellow onions.
Sour Cream: Adds tangy creaminess to complete these carne asada fries.

For the Carne Asada:

Skirt Steak: A long, flat cut of beef that is known for its flavor and tenderness.
Soy Sauce: Kikkoman’s Soy Sauce is my go-to soy sauce brand, but you can use whatever you have on hand.
Lime Juice: Tangy, acidic lime adds a bright, fresh flavor to the marinade and helps tenderize the meat.
Orange Juice: Sweet and acidic, orange juice adds more sweetness to counterbalance the saltiness of the soy sauce.
Canola Oil: This neutral-tasting oil has a high smoke point that makes it ideal for marinating grilled meats.
Dark Brown Sugar: Adds a rich, molasses-like flavor to the marinade.
Garlic: A must-have in every flavorful steak marinade. If you don’t have fresh garlic, you can substitute it with good powdered garlic.
Ground Cumin: No Mexican food dish would be complete without this warm and earthy spice. I always keep a jar of cumin in my pantry.
Black Pepper: Adds the right amount of kick to the marinade. If you don’t have peppercorns to grind, use pepper powder.
Kosher Salt: This coarse salt is my preference when cooking, but you can always use table salt if you don’t have any on hand.

Pro Tip: View this helpful guide from Serious Eats for how to trim skirt steak!

Variations on Loaded Fries

The easiest way to change up the flavor of these fries is to change the toppings! For healthier carne asada fries, you can swap out the sour cream for plain Greek yogurt. For more flavor, try swapping out the diced tomatoes for pico de gallo or salsa. You could also add some fresh guacamole for a creamier topping. Feel free to swap the cheddar cheese for a Mexican blend cheese, Monterey jack, or pepper jack! For a burst of freshness, top your fries with chopped cilantro. For vegetarian or vegan carne asada fries, swap the steak for soy curls or vegan beef tips, and use vegan alternatives to the cheese and sour cream.

step by step photos for how to make carne asada fries.

What are carne asada fries?

Carne asada fries blend the best of two dishes: carne asada and cheese fries! We take pan-grilled skirt steak, load it up with delicious Mexican toppings, and throw it on top of some baked french fries to make a crave-able appetizer you’ll want to serve at every party!

What kind of steak is best for carne asada?

I like to use skirt steak because it’s tender and flavorful, but flank steak will also work!

Can you make carne asada fries with homemade french fries?

Absolutely! Using frozen fries is a great time-saving hack, but homemade shoestring fries or potato wedges would also be delicious!

How many calories in carne asada fries?

There are 738 calories in one serving of these carne asada fries. That’s about 4 ounces of french fries and just under 3 ounces of steak.

Can you air fry carne asada?

Absolutely! Air fry the marinated steak at 370°F for 5 minutes, flipping halfway through!

partial overhead view of fries topped with cheese, carne asana steak, jalapeños, and sour cream

How to Store Homemade Carne Asada Fries

Once prepared, I recommend enjoying these carne asada fries right away. However, you can store the components in separate airtight containers in the refrigerator for up to 4 days.

How to Reheat Carne Asada Fries

Reheat the steak in an oiled skillet set over medium-high heat until warmed through. Reheat the fries in a 350°F oven for about 10 minutes. Add the steak and cheese and let melt in the oven for about 5 minutes, then top with the remaining ingredients.

What to Serve with Loaded Carne Asada Fries

While this filling dish can be served as a main course or an appetizer at a festive party, if you’re looking to round out your Mexican-inspired meal, consider adding some homemade guacamole to the table along with some Mexican Street Corn washed down with some delicious non-alcoholic Sangria. These also make a great pairing for baked beef tacos, chimichangas, or any of your favorite taco night meals.

overhead view of a serving of carne asada fries on a white plate.

Carne Asada Fries Recipe

Celebrate Cinco de Mayo with this Mexican food-inspired recipe that takes classic cheesy fries to the next level with juicy grilled skirt steak with zesty toppings layered over crispy baked French fries.

Course Appetizer

Cuisine American, Mexican

Prep Time 20 minutes

Cook Time 21 minutes

Marinade Time 2 hours

Total Time 2 hours 41 minutes

Servings

Calories 738kcal

Author Becky Hardin

Equipment

Ingredients

For the Carne Asada

¼ cup low-sodium soy sauce (see note)
¼ cup fresh lime juice (from about 3 limes)
2 tablespoons fresh orange juice (from ½ orange)
¼ cup canola oil
1½ tablespoons dark brown sugar
1 clove garlic minced
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
Kosher salt to taste
1 pound skirt steak trimmed

For the Fries

26 ounces frozen french fries (1 bag)
2 cups freshly shredded cheddar cheese
1 roma tomato diced
1-2 jalapeños sliced
¼ red onion chopped
½ cup sour cream

Instructions

In a medium bowl, whisk the soy sauce, lime juice, orange juice, canola oil, brown sugar, minced garlic, cumin, and black pepper together. Season to taste with salt.

¼ cup low-sodium soy sauce, ¼ cup fresh lime juice, 2 tablespoons fresh orange juice, ¼ cup canola oil, 1½ tablespoons dark brown sugar, 1 clove garlic, ½ teaspoon ground cumin, ½ teaspoon freshly ground black pepper, Kosher salt
Transfer the steaks to a gallon-sized Ziplock bag and pour the marinade over the steak. Squeeze out excess air from the bag and seal it. Massage the marinade over the meat until the meat is fully coated. Refrigerate for 2-10 hours, flipping the bag over often.

1 pound skirt steak
When ready to cook, remove the meat from the fridge 15-30 minutes before using. Before cooking the meat, wipe off the excess marinade with paper towels.
Brush 1 teaspoon of canola oil over the skillet and heat it over medium-high heat until the pan is sizzling hot. Carefully place the steak in the pan and cook for a total of 6-8 minutes, or until you get a gorgeous char on both sides. Flip the meat over after 3 minutes or when the beef releases from the pan and cook the other side for about 3 minutes. The internal temperature should read 128-130°F on an instant-read thermometer.
Transfer to a cutting board and let rest for 5 minutes. Cut the steak against the grain into strips. Set aside.
Arrange the frozen fries on a sheet pan lined with parchment paper. Bake according to the package directions, about 10-15 minutes.

26 ounces frozen french fries
Once baked, top the fries with the cheese and bake for 5-7 minutes until the cheese has melted. Top with carne asada, tomato, jalapeño, and sour cream.

2 cups freshly shredded cheddar cheese, 1 roma tomato, 1-2 jalapeños, ¼ red onion, ½ cup sour cream

Notes

Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.
You can use any neutral oil, such as vegetable or avocado oil, instead of canola.
While I highly recommend using skirt steak, you can also use flank.
Feel free to make your own french fries if you prefer.
Do not marinate the steak for longer than 12 hours maximum; otherwise, the steak could become mushy.
Use a 10-12 inch well-seasoned cast iron skillet. If you have a cast iron grill pan, that’s great, if not – a regular cast iron skillet will work.
I do not recommend cooking the steak for carne asada above medium!
Let the steak rest for at least 5 minutes before cutting to lock in the juices.
Steak Temperature Guide
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F

Storage: Carne asada fries are best enjoyed as soon as they are made. You can store the individual components in separate airtight containers in the refrigerator for up to 4 days.