Carne Asada Cheese Fries
Updated June 15, 2020
Con Poulos for The New York Times. Food Stylist: Donna Hay.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CARNE ASADA
¾ pound skirt steak or flank steak, cut into ½-inch cubes
1 ½ tablespoons lime juice (from 1 lime)
1 tablespoon chili powder
¼ teaspoon ground cayenne (optional)
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon neutral oil
FOR THE BEER CHEESE
4 ounces cream cheese, cubed
⅓ cup beer (preferably a lager or other beer without a pronounced flavor)
2 cups finely shredded sharp Cheddar (about 8 ounces)
½ teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon smoked or sweet paprika
Kosher salt, to taste
FOR SERVING
½ cup finely chopped yellow or white onion
½ cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice, plus wedges for serving
1 ½ pounds homemade French fries or any fresh or frozen fried potato variety, such as home fries, waffle fries, curly fries or tater tots
Crema Mexicana or sour cream (optional)
Nutritional analysis per serving (4 to 6 servings)
43 grams carbs; 172 milligrams cholesterol; 701 calories; 14 grams monosaturated fat; 10 grams polyunsaturated fat; 17 grams saturated fat; 45 grams fat; 1 gram trans fat; 1 gram fiber; 970 milligrams sodium; 31 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add steak to a medium bowl, and toss with the lime juice, chili powder, cayenne (if using), salt and pepper until thoroughly coated. Let marinate at room temperature while you prepare the remaining components.
- Step 2
Prepare the beer cheese: In a medium saucepan, melt the cream cheese over medium heat, stirring frequently, about 2 minutes. Add the beer in a slow stream, whisking until smooth. Let the foam die down, about 1 minute, then decrease heat to low and add the cheese one handful at a time, whisking until smooth before adding the next. Once you’ve integrated all the cheese, whisk in the Worcestershire, mustard, garlic powder and paprika. Season to taste with salt, cover and set aside, off heat. (Makes 1 ¼ cups.)
- Step 3
Prepare the garnish: In a small bowl, stir together the onion, cilantro and lime juice. Set aside.
- Step 4
Make the carne asada: Heat the oil in a large cast-iron skillet or griddle over medium-high. Add the meat, and cook, stirring occasionally, until browned and the sauce reduces to a glaze, 3 to 5 minutes.
- Step 5
Arrange cooked fries on a serving platter in an even layer, and drizzle beer cheese on top to taste. Top with the carne asada and onion-cilantro mixture. Serve with lime wedges, and crema, if desired.
Private Notes
Comments
O.M.G. This was the richest, dirtiest dish, my husband barely spoke whilst eating it other to say ‘oh my word’ repeatedly. I used Barbacoa spice blend on sirloin steak instead of cayenne and left to marinate for a couple of hours. It was seriously good. A few days later and my husband it still randomly saying ‘mmm, ..beer cheese’ out of the blue.
Proportions for the fries, onions, cilantro and lime juice are omitted from the ingredients.
grill the steak whole--not cubed--and cube/shred after. use ancho chillis for the powder. add some minced cilantro root to the marinade. don't use cream cheese--use queso fresco. much better!
This is so good, holy moly. Only change I made was to marinate the steak for longer and I subbed some quick pickled shallots for onion. The beer sauce came out beautifully.
exited the premises with enthusiasm.
Beer cheese suspended, turned into a stringy cheese lump. Added the other half of the block of cream cheese (another 4 oz) and more beer, which freed it up to a smoother, thinner consistency. Everything else was followed as written, was pretty delicious!