Carne Asada Fries

By Gordon Food Service
August 15, 2013
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Author Notes: This recipe by Gordon Food Service includes diced, char-grilled steak tossed alongside crispy fries drizzled with burrito sauce, melted Italian cheeses, guacamole, and fresh cilantro for an appetizer loaded with flavor.Gordon Food Service

Serves: 1

  • 4 ounces Davis Creek Meats USDA Choice Beef Ball-Tip Sizzler Steaks
  • 1 teaspoon Trade East Ancho Chili Seasoning
  • 1 ounce GFS Pan and Grill Oil
  • 2 ounces Gran Sazón Burrito Sauce
  • 2 ounces Primo Gusto Mozzarella/Provolone Blend Shredded Cheese
  • 1 ounce Markon Ready-Set-Serve Guacamole Pico de Gallo
  • 1 teaspoon Markon Cleaned Cilantro
  1. Wash hands
  2. Place the steak on a cutting board. Cover with a piece of film wrap
  3. Pound to ?" thick with the smooth side of a tenderizing mallet
  4. Sprinkle each piece with ancho chili seasoning
  5. Place between parchment paper layers in a covered storage container and refrigerate until needed
  6. Spread oil over the top of the seasoned side of the steak. Place the oiled side down on a heated char grill or broiler
  7. Cook to desired doneness and dice into ¼" pieces
  8. Place frozen fries in a fryer basket, cook 3 to 4 minutes in a heated 350°F deep fryer until golden-brown
  9. Allow to drain. Season with salt and pepper
  10. Place the french fries on a warm serving plate
  11. Drizzle burrito sauce over the top of the fries, then add the diced steak and cheese
  12. Place in a heated 350°F oven until the cheese is melted
  13. Drizzle sour cream over top of the cheese and fries
  14. Place the guacamole on top of the fries and sprinkle with cilantro

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