• Cooking Time: 25
  • Servings: 1
  • Preparation Time: 10



  • 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.)


  • 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.

Categories: Misc. One Dish 

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