Carne Asada Cheese Fries

snack potato steak cheese cheddar avocado sour cream cilantro salsa

Rhoda Boone

4–6 servings

Source

Ingredients

1 1/2 teaspoons kosher salt

1 1/2 teaspoons paprika

1 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano

1/4 teaspoon sugar

1 (22-ounce) package frozen French fries

12 ounces skirt steak, trimmed if necessary

2 tablespoons vegetable oil

4 ounces sharp cheddar (about 1 packed cup)

2 teaspoons cornstarch

1/2 cup evaporated milk

3–5 dashes hot sauce, such as Cholula (optional)

Cubed avocado, sour cream, cilantro leaves, salsa, and/or pico de gallo (for serving; optional)

Method

Whisk salt, paprika, garlic powder, pepper, oregano, and sugar in a small bowl.

Spread fries on a rimmed baking sheet, toss with 1 1/2 tsp. seasoned salt, and bake according to package directions, tossing halfway through.

Meanwhile, rub steak with remaining seasoned salt. Heat oil in a large (preferably cast iron) skillet over medium-high. Sear steak 2–3 minutes per side for medium rare. Let rest 10 minutes. Thinly slice against the grain, then cut strips into 1" pieces. Transfer fries to a large platter; top with steak.

Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 40 seconds. Whisk and continue to cook in 20-second increments, whisking in between, until melted and smooth (about 2 minutes total). Stir in hot sauce, if using.

Spoon cheese sauce over steak. Top with avocado, sour cream, cilantro, salsa, and/or pico de gallo, if using.