Enchilada Steak Fries

Truly indulgent, these Enchilada Steak Fries are an adaptation of of the popular San Diego treat - Carne Asada Fries. French fries get topped with steak, guacamole, sour cream and pico de gallo for the perfect southern California dish.

Course Main Dish

Cuisine Mexican

Prep Time 20

Cook Time 30

Marinating Time 8

Total Time 8 50

Servings servings

Calories

Author Deborah Harroun

Ingredients

Steak

2 to 2 1/2 lb flank steak
1 10 oz can Old El Paso Enchilada Sauce

Guacamole

2 ripe avocados
2 cloves garlic minced
juice of 1 lime
2 tablespoons minced cilantro
salt and pepper

Taco Cream

1 cup sour cream
1 tablespoon Old El Paso taco seasoning

Pico de Gallo

2 roma tomatoes diced
4-5 green onions sliced
1 tablespoon minced cilantro
juice from 1/2 lime
salt and pepper

Fries

1 bag (30-32 oz) frozen french fries
2 cups shredded cheddar cheese
crumbled cotija cheese

Instructions

Place the steak in a large zip top bag. Pour the can of enchilada sauce into the bag and seal. Marinate overnight
Preheat a grill to medium-high heat. Oil the grill, then cook until medium rare, 5-7 minutes per side, depending on thickness. Let the steak sit for at least 5-10 minutes, then slice against the grain.
While the steak cooks, cook the fries according to package direction.
To make the guacamole, roughly mash the avocados in a medium bowl. Stir in the garlic, lime juice and cilantro. Season to taste with salt and pepper.
In another bowl, stir together the sour cream and taco seasoning.
In a third bowl, stir together the tomatoes, onions, cilantro and lime juice. Season to taste with salt and pepper.
Place 1/4 of the fries on a plate and top with 1/4 of the shredded cheese. Place some of the steak on top of the cheese, followed by the guacamole, taco cream, and pico de gallo. Sprinkle the cotija over the top. Serve immediately.