Carne Asada Fries

Carne Asada Fries with Cilantro Lime Chimichurri

When dinner rotation starts to feel boring, this recipe is the perfect cure. Chopped grilled steak over crispy fries, topped with caramelized onions, guacamole, crema, and bright cilantro lime chimichurri. It’s bold, fresh, and loaded with flavor. We use air-fried fries to keep things lighter, but you can bake or deep fry if you prefer. The key is marinating a quality steak and finishing with toppings that balance richness with brightness. Perfect for game day or a fun family dinner.

Ingredients

For the Carne Asada:

• 2–3 lb tri tip roast (or flank, skirt, flap, sirloin, or ribeye)
• ¾ cup extra virgin olive oil
• ¼ cup red wine vinegar (or orange, lime, or lemon juice)
• Kosher salt & cracked black pepper (to coat)
• 2–3 cloves garlic, minced
• 2 stalks green onion, chopped
• 1–2 chipotle peppers in adobo (for heat and depth)

For the Fries:

• 6 medium russet potatoes, sliced into fries
• 1 Tbsp extra virgin olive oil
• Salt (to taste)

For the Cilantro Lime Chimichurri:

• 1 cup chopped cilantro
• 2 cloves garlic, minced
• ½ shallot, minced (or ¼ red onion)
• 1 tsp red pepper flakes
• 2 Tbsp red wine vinegar
• ½ cup extra virgin olive oil
• Juice of ½ lime
• Salt & pepper to taste

For the Guacamole:

• 3 ripe avocados
• Juice of 1 lime
• 1 serrano pepper, seeds removed and minced
• ¼ red or white onion, minced
• Salt & pepper to taste

For the Sautéed Onions:

• 1 large or 2 small onions, sliced
• 1–2 Tbsp salted butter

Instructions

1. Marinate the Steak

• Combine olive oil, red wine vinegar, garlic, onion, chipotle, salt, and pepper in a bowl.
• Coat tri tip roast on all sides and marinate up to 24 hours.

2. Cook the Fries

• Toss sliced potatoes with olive oil.
• Air fry at 400°F for 20 minutes, shaking halfway through, until browned and crispy.
• Season with salt once cooked.

3. Sauté the Onions

• Cook sliced onions in butter over medium heat, stirring occasionally.
• Cook about 15 minutes until golden and caramelized.

4. Grill the Steak

• Preheat grill for two-zone cooking at 400°F+.
• Sear roast over direct heat for 3–4 minutes per side.
• Move to indirect heat and cook until internal temp is 135°F (medium-rare) or 140°F (medium).
• Rest for 10 minutes, slice against the grain, then cube.

5. Make the Chimichurri and Guacamole

• Mix chimichurri ingredients in a bowl and set aside.
• Mash avocados and stir in lime juice, onion, serrano, salt, and pepper for guacamole.

6. Assemble the Fries

• Layer fries on a plate, top with chopped steak, guacamole, sautéed onions, crema, and chimichurri.
• Add other toppings like pico de gallo, queso fresco, or salsa if desired.