Carne Asada Fries


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Serves 1 | Prep Time 10 | Cook Time 25

Why I Love This Recipe


Ingredients You'll Need

Davis Creek Meats USDA Choice Beef Ball-Tip Sizzler (Steaks, 4 oz., 1 ct.)

Trade East Ancho Chili Seasoning (1 tsp.)

GFS Pan and Grill Oil (1 oz.)

GFS Premium Crinkle-Cut Long Fries, ½" (12 oz.)

Gran Sazón Burrito Sauce (2 oz.)

Primo Gusto Mozzarella/Provolone Blend Shredded Cheese (2 oz.)

Sour Cream (1½ oz.)

Markon Ready-Set-Serve Guacamole Pico de Gallo (1 oz.)

Markon Cleaned Cilantro (1 tsp.)


Directions

1. Wash hands. Place the steak on a cutting board. Cover with a piece of film wrap


2. Pound to ⅛" thick with the smooth side of a tenderizing mallet


3. Sprinkle each piece with ancho chili seasoning


4. Place between parchment paper layers in a covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F or below


5. Spread oil over the top of the seasoned side of the steak. Place the oiled side down on a heated char grill or broiler


6. Cook to desired doneness and dice into ¼" pieces. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds


7. Place frozen fries in a fryer basket, cook 3 to 4 minutes in a heated 350°F deep fryer until golden-brown. Allow to drain


8. Season with salt and pepper. Place the french fries on a warm serving plate


9. Drizzle burrito sauce over the top of the fries, then add the diced steak and cheese


10. Place in a heated 350°F oven until the cheese is melted. Drizzle sour cream over top of the cheese and fries


11.Place the guacamole on top of the fries and sprinkle with cilantro.


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