Carne Asada: (in Mexican cooking) beef that has been marinated and grilled, typically served sliced in thin strips as a main course or as a filling in tacos, burritos, etc.
You know those amazing step by step cooking videos all over social media outlets, where you only see a person’s hands preparing a seemingly simple yet amazing meal? Well, this recipe is from ‘Tasty’ , the most famous of them all. I actually got the Tasty cookbook for Christmas and I must say there are a lot of cool recipes in there, including this one. Although if you don’t want to overcrowd your bookshelf, most of their recipes are undoubtedly available online.
This recipe has it all! It’s just my type of fake-take-out. For starters, it satisfies my constant craving for fries. Then, it’s topped with cheese, juicy grilled beef, fresh tomato, avocado and yes, more cheese (YAY!). You can also add sour cream and Guacamole or salsa, whatever you want. Next time I will try sprinkling on some crushed tortilla chips for extra crunch and texture? My husband asked me to keep it super healthy, no sweat! I used light mozzarella, instead of Montreay Jack or Cheddar, that’s it! The recipe is already healthy as it requires very little oil. Its a pretty balanced meal when you break it down. You have your vegetables, cooked and raw with a little protein from the meat and cheese. (+ calcium!!)
for 2 servings
- 2 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- (optional) a sprinkle of Mrs Dash Lemon Pepper (my new discovery and its awesome!!)
- ½ lb (225 g) flank steak or any other cut you like
- 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 (120 mL) orange juice, fresh
- ½ cup (120 mL) lime juice
- 1 tablespoon canola oil
- 1/2 cup of shredded cheddar or Monteray Jack cheese
- Crumbled Cojita or Feta cheese, to taste
- Chopped fresh cilantro, leaves and stems
- (Optional) Guacamole, Salsa, Sour cream
Preheat oven to 450°F (230°C).
Rinse your potatoes and give them a light scrub to remove any excess dirt. Dry and then cut them into wedges.
In a large mixing bowl, combine potatoes, olive oil, salt, garlic powder, and paprika (and lemon pepper if using) until each fry is fully coated.
Place fries on a baking sheet lined with parchment paper and bake at 450°F (230°C) for 30-35 minutes or until they are crispy and golden.
Marinate steak with salt, pepper, chili powder, oregano, garlic, cilantro, lime juice, and orange juice for 20 minutes.
Remove steak from marinade. Let excess marinade drip off and set steak on a plate covered in paper towels.
Heat up a cast-iron skillet with 1 tablespoon of canola oil.
Place steak in the hot cast-iron skillet and cook for 3 minutes on both sides for a medium cooked steak. (although you can cook it to your liking)
Take steak off the heat and let it rest for 10 minutes before cutting into cubes.
In an ovenproof skillet or casserole dish, brushed lightly with oil, place baked fries, top with shredded cheese, and then add the diced carne asada. Broil until the cheese is melted.
Remove from the oven and top with sour cream, guacamole, diced tomatoes, cilantro, and crumbled cotija (or Feta) cheese.