Ingredients
2
2 servings
- •2 russet potatoes
- •2 tablespoons olive oil
- •1 teaspoon salt
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •1 teaspoon salt
- •½ teaspoon pepper
- •1 teaspoon chili powder
- •½ teaspoon dried oregano
- •2 cloves garlic, minced
- •2 tablespoons fresh cilantro, minced
- •½ cup fresh orange juice
- •¼ cup fresh lime juice
- •½ lb flank steak
- •1 tablespoon canola oil
- •½ cup shredded Pepper Jack cheese
- •sour cream
- •guacamole
- •1 tomato, diced
- •fresh cilantro leaf
- •cotija cheese, grated
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Cut the potatoes into wedges. In a large bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated.
- Place the fries on the baking sheet and bake for 30-35 minutes, or until the fries are crispy and golden brown.
- In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
- Heat a cast-iron skillet with the canola oil over medium heat. Cook the steak for 3 minutes on both sides for medium-cooked steak. Remove the steak and let it rest for 10 minutes.
- After 10 minutes dice the steak.
- In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
- Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 780
- Carbohydrate: 66g
- Fat: 38g
- Fiber: 7g
- Protein: 44g
- Sugar: 7g
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