Ingredients

(Serves 6)

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For the Carne Asada

2 lbs flank steak or skirt steak

3 tbsp olive oil

Juice of 2 limes

4 cloves garlic, minced

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

½ tsp black pepper

1 tsp kosher salt

¼ cup chopped cilantro

 

For the Fries

2½–3 lbs Sweet Potato crinkle fries (baked or air-fried)

 

Toppings

1½ cups shredded Cheddar Cheese or Mexican blend cheese

1 cup Guacamole

¾ cup Mexican Crema (or Greek yogurt crema)

1 cup diced Tomato

½ cup diced White Onion

½ cup chopped Cilantro

1 diced Jalapeño (optional)

1 cup shredded Romaine Lettuce (optional but adds freshness)

 

Healthy Crema Substitute (Optional)

¾ cup plain Greek Yogurt

1 tbsp lime juice

Pinch salt

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INSTRUCTIONS:

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1. Marinate the Carne Asada

In a bowl mix olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, pepper, and cilantro.

Coat steak and marinate at least 30 minutes (up to 8 hours) in the refrigerator.
 

2. Cook the Sweet Potato Fries

Bake or air fry fries according to package directions.

Cook until crispy, since toppings will soften them slightly.
 

3. Grill the Carne Asada

Heat grill or cast iron pan on high.

Cook steak 3–5 minutes per side depending on thickness.

Rest for 5 minutes, then chop into small bite-size pieces.
 

4. Assemble the Fries

Spread hot fries on a large sheet pan or platter.

Sprinkle cheese over fries so it melts slightly.

Add chopped carne asada.

Top with tomatoes, onion, jalapeño, and cilantro.
 

5. Finish with Sauces

Drizzle with crema (or Greek yogurt crema) and add spoonfuls of guacamole.