Carne Asada Fries With Sliced Steak and Chile Butter Sauce

Method

1. 1

   Pat steaks dry with paper towels. Season liberally with salt. Place on a plate or on a rack over a rimmed baking sheet in the refrigerator for at least 30 minutes or up to 48 hours.

2. 2

   Set a medium skillet over medium-low heat. Add chiltepin, black peppercorns, oregano, and cumin. Toast, stirring frequently, until fragrant, about 1 minute. Transfer to a spice grinder and blend into a fine powder; set aside. Alternatively, use a mortar and pestle to grind into a powder.

3. 3

   Adjust the oven rack to the middle position and heat the oven to 350°F (175°C). In now-empty skillet, add butter and melt over medium heat. Add garlic and cook, stirring occasionally, until fragrant and softened, about 2 minutes. Add masa harina or flour and prepared spice blend and stir until fully incorporated. Add broth and brandy. Whisk to combine. Bring to a simmer and reduce, stirring occasionally until it coats the back of a spoon, about 10 minutes. Season to taste with salt and set aside.

4. 4

   Meanwhile, in a Dutch oven, heat oil to 425°F (220°C). Fry fries, gently stirring frequently to prevent sticking, until crispy, 3 to 6 minutes. Using a spider skimmer, transfer to a rimmed baking sheet and season with salt; set aside while cooking steaks.

5. 5

   In a 12-inch skillet, heat 2 tablespoons oil over high heat until just smoking. Add steaks and cook, flipping every 2 minutes until well-browned on all sides (including edges, which you can sear by holding steaks sideways with tongs) and the internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness and desired doneness. Transfer to a cutting board and rest for at least 5 minutes.

6. 6

   While steak rests, spread cheese over fries and bake until cheese is melted, about 5 minutes.

7. 7

   Thinly slice steaks against the grain. Transfer fries and steaks to plates and top steaks with sauce. Top fries with tomato, onion, and cilantro. If desired, serve with a lime wedge and use your fingertips to crack a chiltepin chile over each steak.

Nutrition

calories

982 kcal

fatContent

65 g

fiberContent

6 g

sugarContent

5 g

sodiumContent

571 mg

proteinContent

51 g

cholesterolContent

168 mg

carbohydrateContent

44 g

saturatedFatContent

26 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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