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Carne asada is typically served in Latin-American dishes, but we had to jump on an opportunity to make some over the top loaded Carne Asada Fries!

This is the ultimate meal to make when you're looking to impress your friends, because this dish is made to share. Marinate your steak, fire up the grill, and get layering! You'll love these flavors to spice up your regular old fries!

Ingredients:

For the carne asada marinade

• 2 tablespoons olive oil
• 1/4 cup reduced sodium soy sauce
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 1 teaspoon liquid smoke

For the carne asada spices

• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• ½ teaspoon pepper
• ½ teaspoon cayenne pepper

For the fries

• 2 cups french fries
• 2-3 cups Mexican cheese blend

For the avocado crema

• 2 large avocados
• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder

For the pico de gallo

• 4 Roma tomatoes diced
• 1/3 cup onion diced
• 1/4 cup fresh cilantro chopped
• 1 tablespoon lime juice
• Salt to taste

Optional toppings

• Salsa
• Sour cream
• Guacamole
• Lettuce
• Tomatoes
• Hot sauce

Directions:

1. For the steak, add spices to a small bowl or ziploc, and whisk to combine. Set aside.
2. Add marinade ingredients to a large freezer bag and shake to combine. Add 3 tablespoons of the spice mix to the marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4 hours up to overnight.
3. When ready to grill, mix remaining spice mix with 2 tablespoons olive oil to create a spice rub.
4. Discard marinade and pat steaks dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with the spice rub and let rest at room temperature for 30-60 minutes.
5. Grease and preheat grill to medium-high heat. Grill steak for 7 to 10 minutes per side, turning once, for medium-rare. For medium or medium well, continue cooking steak over indirect heat/flame for an additional 5-10 minutes per side, depending on thickness.
6. Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.
7. To start building the dish, prepare your fries in a deep fryer or according to package directions in the oven.
8. Meanwhile, add the avocado crema ingredients to your blender and process until smooth. Store in the refrigerator until ready to use.
9. For the pico de gallo, add all the ingredients to a medium bowl and toss to combine. Season with salt to taste. Store in the refrigerator until ready to use.
10. When ready to serve, you can either add cheese on top of the french fries on a large baking tray and broil until cheese is golden, or you can divide the french fries among individual serving plates/bowls, then top with cheese and microwave until cheese is melted. If you have prepared the carne asada in advance, you can reheat with the cheese.
11. Top cheese with chopped carne asada and garnish with avocado crema, pico de gallo and/or desired toppings.