617 Cal Carne Asada Loaded Fries

• servings: 3 servings
• total time: 4 hours 47 minutes

Ingredients

1 ½ Flank Steak

5 Cloves Garlic

40g White Onion

2 Serrano Peppers

15g Cilantro

Juice 1 Small Lime

Juice from ½ Orange

50g Reduced Sodium Soy Sauce

25g Red Wine Vinegar

15g Honey

¾ Tsp Sea Salt

½ Tsp Black Pepper

1 Tsp Chili Powder

¼ Tsp Red Pepper Flakes

Note: This marinade uses 1.5 lbs flank steak. The recipe builds 3 loaded fry skillets at 6oz each. You’ll have approximately 6oz of carne asada left over.

Fries (makes 3 servings)

750g Russet Potatoes

Avocado Oil Spray

Sea Salt

Garlic Powder

Toppings Per Loaded Fry Skillet:

14g Part Skim Mozzarella

14g 2% Sharp Cheddar Cheese

50g Homemade Pico

42g Homemade Guac

42g Plain Non Fat Greek Yogurt

Directions

Slice the flank steak against the grain at an angle into thin strips. For easier cutting, freeze the steak for 10–15 minutes first.

Add garlic, white onion, and serrano peppers to a small blender and pulse several times to mince. Add cilantro, lime juice, orange juice, soy sauce, red wine vinegar, honey, salt, chili powder, black pepper, and red pepper flakes. Blend for 10–20 seconds until combined.

Combine steak strips and marinade in a zip-lock bag. Seal, massage to coat evenly, and refrigerate for at least 2-6 hours.

Wash and dry the potatoes. Cut into crinkle cut fries. Air fry at 400°F for 20–23 minutes, shaking every 8 minutes for even cooking.

While the fries cook, heat a pan to 7/10 heat. Cook the steak strips in a single layer without crowding. Cook 2 minutes per side for medium. Let rest 10 minutes before slicing.

Transfer cooked fries to a bowl. Spray with avocado oil, season with salt and garlic powder, and toss to coat.

Add fries to a skillet and top with 14g mozzarella and 14g sharp cheddar. Air fry at 350°F for 1–2 minutes until cheese is melted. Top with sliced carne asada, pico, guac, Greek yogurt, and fresh cilantro.