More Great Recipes: Misc. One Dish

Carne Asada Fries


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Member since 2013

Serves 1 | Prep Time 10 | Cook Time 25

Ingredients

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.


Pairs Well With


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