1 bag frozen fries
1 tbsp olive oil
2 (4oz) top sirloin or fast fry steaks (about 1/2 inch thick)
2 tsp chili powder
1/2 tsp each Salt and pepper
1/2 cup cheddar cheese, grated
1 fresh jalapeno pepper, sliced
1/4 cup sour cream
1/3 cup cilantro, chopped
Pico de gallo
3 vine or plum tomatoes, chopped
1 small yellow onion, diced
1 tbsp lime juice
1/4 cup chopped fresh cilantro
1/2 tsp salt
2 avocados, mashed
1-2 tbsp lime juice (depends on your preference, I like my guacamole more acidic)
1 small red onion, diced
1 clove garlic, minced
1/2 tsp salt
Preheat oven to 450 F. Bake fries according to package directions (usually 10-12 minutes per side). Meanwhile, mix up pico de gallo and guacamole (ignore if you are using store bought versions of either).
Add olive oil to a large skillet over med-high heat. Season steak with chili powder and salt and pepper. Cook for 2-3 minutes on each side, then remove from heat and cut into 1/2-inch cubes.
Remove fries from oven and top with cheese, then bake for 5 minutes or until cheese is melted. Divide among 6 plates and top with steak, pico de gallo, guacamole, jalapenos, sour cream and cilantro.
To make homemade oven fries
Preheat oven to 450 F. Wash 2 russet potatoes and cut them into 1/2-inch thick fries using a sharp knife or mandolin.
Soak the fries in water to rinse away starch, then dry with a clean towel and place into large bowl. Toss fries with 1 tbsp olive oil and 1 tbsp chili powder, then season with a bit of salt.
Place fries in a single layer on a parchment-lined baking sheet. Cook in oven for 12 minutes each side, flipping fries once. Keep fries on baking sheet then add toppings and carne asada.