Carne Asada Cheese Fries
Updated June 16, 2020
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- ¾pound skirt steak or flank steak, cut into ½-inch cubes
- 1½tablespoons lime juice (from 1 lime)
- 1tablespoon chili powder
- ¼teaspoon ground cayenne (optional)
- ¾teaspoon kosher salt
- ¼teaspoon black pepper
- 1tablespoon neutral oil
- 4ounces cream cheese, cubed
- ⅓cup beer (preferably a lager or other beer without a pronounced flavor)
- 2cups finely shredded sharp Cheddar (about 8 ounces)
- ½teaspoon Worcestershire sauce
- ½teaspoon Dijon mustard
- ¼teaspoon garlic powder
- ¼teaspoon smoked or sweet paprika
- Kosher salt, to taste
- ½cup finely chopped yellow or white onion
- ½cup chopped fresh cilantro leaves
- 1tablespoon fresh lime juice, plus wedges for serving
- 1½pounds homemade French fries or any fresh or frozen fried potato variety, such as home fries, waffle fries, curly fries or tater tots
- Crema Mexicana or sour cream (optional)
For the Carne Asada
For the Beer Cheese
For Serving
Nutritional analysis per serving (6 servings)
458 calories; 29 grams fat; 14 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 25 grams protein; 619 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add steak to a medium bowl, and toss with the lime juice, chili powder, cayenne (if using), salt and pepper until thoroughly coated. Let marinate at room temperature while you prepare the remaining components.
- Step 2
Prepare the beer cheese: In a medium saucepan, melt the cream cheese over medium heat, stirring frequently, about 2 minutes. Add the beer in a slow stream, whisking until smooth. Let the foam die down, about 1 minute, then decrease heat to low and add the cheese one handful at a time, whisking until smooth before adding the next. Once you’ve integrated all the cheese, whisk in the Worcestershire, mustard, garlic powder and paprika. Season to taste with salt, cover and set aside, off heat. (Makes 1¼ cups.)
- Step 3
Prepare the garnish: In a small bowl, stir together the onion, cilantro and lime juice. Set aside.
- Step 4
Make the carne asada: Heat the oil in a large cast-iron skillet or griddle over medium-high. Add the meat, and cook, stirring occasionally, until browned and the sauce reduces to a glaze, 3 to 5 minutes.
- Step 5
Arrange cooked fries on a serving platter in an even layer, and drizzle beer cheese on top to taste. Top with the carne asada and onion-cilantro mixture. Serve with lime wedges, and crema, if desired.
Private Notes
Comments
O.M.G. This was the richest, dirtiest dish, my husband barely spoke whilst eating it other to say ‘oh my word’ repeatedly. I used Barbacoa spice blend on sirloin steak instead of cayenne and left to marinate for a couple of hours. It was seriously good. A few days later and my husband it still randomly saying ‘mmm, ..beer cheese’ out of the blue.
Proportions for the fries, onions, cilantro and lime juice are omitted from the ingredients.
grill the steak whole--not cubed--and cube/shred after. use ancho chillis for the powder. add some minced cilantro root to the marinade. don't use cream cheese--use queso fresco. much better!
This is so good, holy moly. Only change I made was to marinate the steak for longer and I subbed some quick pickled shallots for onion. The beer sauce came out beautifully.
exited the premises with enthusiasm.
Beer cheese suspended, turned into a stringy cheese lump. Added the other half of the block of cream cheese (another 4 oz) and more beer, which freed it up to a smoother, thinner consistency. Everything else was followed as written, was pretty delicious!