Carne Asada Fries

Step 1

Cut both limes in half and squeeze their juice into a small bowl—you should have about 4 tablespoons of liquid.

Step 2

Cut the orange in half and squeeze its juice into the same bowl—you'll have roughly 3 tablespoons more liquid.

Step 3

Add the 3 minced garlic cloves, 1 teaspoon dried oregano, 0.5 teaspoon cumin, 0.25 teaspoon red pepper flakes, 0.25 teaspoon salt, and 0.125 teaspoon black pepper to the citrus juice.

Step 4

Stir the marinade with a spoon for 15 seconds until the spices are evenly mixed throughout the liquid.

Step 5

Place the flank steak on a cutting board and pat it dry with paper towels—this helps the marinade cling better.

Step 6

Place the steak in a gallon-sized zip-lock bag and pour all the marinade over it, pressing out as much air as possible before sealing.

Step 7

Massage the bag for 30 seconds so the marinade coats all surfaces of the meat, then place it in the refrigerator for at least 20 minutes.

Step 8

While the steak marinates, preheat your oven to 425°F and wait for the indicator light or beep to signal it is fully heated, about 10 minutes.

Step 9

Spread the 1 pound of frozen french fries in a single layer on a rimmed baking sheet and place it in the preheated oven.

Step 10

Set a timer for 20 minutes, then remove the baking sheet when the fries are golden brown and crispy on the edges.

Step 11

Heat a grill pan or cast iron skillet over medium-high heat for 2 minutes until it shimmers and a drop of water sizzles and evaporates immediately.

Step 12

Remove the flank steak from the marinade, letting excess liquid drip back into the bag, and lay it flat on the hot pan.

Step 13

Cook the steak undisturbed for 4 minutes, watching for the surface to turn dark brown and caramelized—do not move it during this time.

Step 14

Flip the steak with tongs or a spatula and cook the other side for 3 to 4 minutes until it reaches medium-rare (an instant-read thermometer should read 130–135°F in the thickest part).

Step 15

Transfer the cooked steak to a cutting board and let it rest for 5 minutes—this redistributes the juices so the meat stays tender when sliced.

Step 16

Slice the rested steak against the grain (perpendicular to the long muscle lines you see) into thin strips about 0.25 inch wide.

Step 17

Transfer the hot cooked fries from the baking sheet to a serving platter or large plate, spreading them in a single layer.

Step 18

Scatter the sliced carne asada evenly over the fries.

Step 19

Sprinkle the 1 cup of shredded Oaxaca cheese over the hot meat and fries—the residual heat will melt it slightly.

Step 20

Scatter the 0.25 cup of chopped fresh cilantro over the top.

Step 21

Sprinkle the 0.25 cup of diced white onion over the cilantro.

Step 22

Serve immediately with the 2 lime wedges on the side for squeezing over the fries.