Carne Asada Nacho Fries

• 3 large yukon gold potatoes
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin

Kosher salt and freshly cracked black pepper

• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese
• 1 cup shredded pepperjack cheese

Guacamole

Sour cream

Pico de gallo

• For the Carne Asada:
• 1 pound flank steak
• 4 garlic cloves, roughly chopped
• 1 jalapeno, roughly chopped
• 1 cup cilantro, roughly chopped
• 2 limes, juiced
• 1 orange, juiced
• 1/2 cup olive oil

Kosher salt and freshly cracked black pepper

1. Preheat the oven to 425 degrees.
2. Slice the potatoes into thick wedges. Each potato should yield about 8 wedges. Place the wedges into a plastic bag and add the seasonings and olive oil. Give the bag a gentle shake until the potatoes are coated with the seasoning.
3. Lay the potatoes on a parchment lined baking sheet and bake for 20 minutes. Remove from oven and flip the potatoes over and let them bake for another 15-20 minutes until they are golden brown. Remove from oven and let cool slightly.
4. Place the potato wedges onto an oven safe plate. Cover with chopped carne asada and cheese and place back into the oven until the cheese is melted. Top with pico de gallo and guacamole.
5. For the Steak:
6. Place the flank steak in a large baking dish and cover with the marinade for 4-5 hours.
7. Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Remove from the grill and let rest before slicing. Chop for the fries.