I love fries and these Loaded Steak fries or Carne Asada Fries have always been the first thing I’ve ordered when I went to my favorite taqueria in San Diego. Even though these San Diego delicacies are delicious, we’ve made them our own by adding a twist and making them a bit more delectable in the process.
Nothing is better than the pineapple pico de gallo topping the Hawaiian pineapple version of the Carne Asada Fries. It’s mouth watering good, but does take a bit of work—and that’s work and time well spent. OH YUMMERS!!!
Carne Asada Fries Ingredients
One of the biggest problems I have with this recipe is starting it in time. You have to marinate the meat for at least an hour before it’s ready. The meat tastes best if you marinate it overnight in the refrigerator.
While I’m getting better at planning ahead, once it’s been in the fridge for an hour I want to make it immediately. Once you taste it you’ll understand why!!
Loaded Steak Fries:
I use flank or skirt steak, which ever is less expensive and marinate the meat in a mixture of pineapple juice, apple cider vinegar, brown sugar, soy sauce, garlic, lime juice, orange juice, Jalapeno and sesame oil.
I put everything but the steak in a zip-lock bag, shake well and add the meat, then reseal the bag to marinate.
I do this the night before and make sure I squeeze out as much air before I seal the bag and put it in the fridge. You can substitute steak using this Pork Crock Pot Carnitas recipe as well.
How to Make Pico De Gallo
You can make the Pineapple Pico De Gallo ahead too, which leads me to the reason I tend to make it up after just an hour. Once I make the Pico de Gallo, I’m craving these luscious asada fries recipe, even if I just ate!!
I use a cast iron skillet to grill the pineapple until it’s slightly charred and while it’s cooling halve the cherry tomatoes and chop the fresh cilantro, onion, jalapeno and then chop the cooled pineapple.
Adding to it lime juice sesame oil and salt. It stores well overnight and is ready the next night when you need it.
The next day, you won’t have nearly the work to prepare this dish. That’s why sometimes I cut my own french fries from fresh potatoes. At other times, I use the thin cut frozen fries. I toss them in olive oil and add salt and pepper before I bake.
While the fries are baking, I sear the marinated steak for about five to ten minutes on each side. I like mine well done, so you can adjust the recipe to your taste. After the steak cools a bit, you cut it in thin slices.
When the fries are done, it’s time to build your masterpiece. Divide the fries into individual servings into large plates or bowls and top with shredded cheese and the steak.
On top of that, add sliced avocado, the pico de gallo, chopped fresh cilantro, Greek yogurt, sesame seeds and Cajita cheese.
Move out of the way because your family will rush to the table, but if you’re like me, you’ll already have a head start on eating.
Loaded Steak Fries | Carne Asada Fries RecipePrint Pin Rate
Hawaiian Carne Asada
- 1 1/2 lbs flank steak or skirt steak
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/3 cup brown sugar
- 2 tbsp apple cider vinegar
- 4 cloves garlic minced or grated
- 1 jalapeno chopped (remove the seeds for less heat)
- juice of 2 limes
- juice of 1 orange about 1/3 cup
- 1/3 cup sesame oil
Pineapple Pico De Gallo
- 1/2 of a large pineapple or 1 small pineapple sliced into half circles
- 1 cup cherry tomatoes halved
- 1/4 of a sweet onion finely chopped (optional)
- 1 jalapeno seeded + chopped
- 1/2 cup fresh cilantro chopped
- juice of 1 lime
- 1 tbsp sesame oil
- pinch of salt
- 3 lbs russet potatoes peeled (if desired) and sliced into thin 1/4-inch to 1/2 inch (thick) strips
- 3 tbsp olive oil
- 1 1/2 tsp seasoned salt + 1 teaspoons pepper
- 1-2 cups sharp cheddar or swiss cheese shredded
- sliced avocado fresh cilantro, sesame seeds, crema or greek yogurt and Cajita Cheese, for topping
- Add the steak to a glass pyrex dish or gallon size ziplock bag.
- In a glass measuring cup or bowl whisk together the soy sauce, pineapple juice, brown sugar, apple cider vinegar, garlic, jalapeno, lime juice, orange juice and sesame oil.
- Pour marinade over the steak, cover or seal the bag and place in the fridge for at least 1 hour or overnight.
Pico De Gallo:
- Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil. Rub the pineapple with olive oil. Once the grill is hot, add the pineapple. Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill.
- Once the pineapple is cool enough to handle, dice it into bite size pieces and add to a bowl with the tomatoes, onion (if using), jalapeno, cilantro, lime juice and sesame oil. Taste and season with salt if needed. Can be stored for up to 1 day in the fridge.
- Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.
- Cut each potato into very thin fries, lengthwise no more than a quarter-inch thick. In a large bowl, toss the fries with olive oil. I think I used about 2 tablespoons. Add the salt and pepper and arrange the fries in a single layer without crowding them (use 2 baking sheets – this is very important).
- Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.
- Heat a grill or grill pan to high heat.
- Once hot, remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak and allow to rest 5 minutes. Slice steak thinly against the grain.
- Divide the fries among 4 plates or bowls and top with cheese (if desired place the cheese + fries under the broiler to melt) and sliced steak.
- Top with sliced avocado, pico de gallo, fresh cilantro, sesame seeds, crema or greek yogurt and Cajita Cheese and serve.