Carne Asada Fries

Chattanooga Times Free Press - Parade - - Eats -

Ad­just oven racks in top and bot­tom third of oven. Pre­heat broiler to high. Spray a large rimmed bak­ing sheet with olive oil cook­ing spray.

Sea­son 1 (8-oz) lean sir­loin steak (½-inch

thick) with ½ tsp kosher salt, ½ tsp ground cumin, ¼ tsp gar­lic pow­der and freshly ground black pep­per to taste. Ar­range on pre­pared pan. Broil on top rack 4 min­utes. Turn; broil 1–2 min­utes. Trans­fer steak to a cut­ting board; tent with foil.

Re­duce oven to 450°F. Spray same bak­ing sheet with cook­ing spray.

Cut 11 oz rus­set po­ta­toes length­wise into ¼-inch slabs; cut each slab into ¼-inch fries. Place on pre­pared pan. Driz­zle with 2 tsp olive

oil. Sprin­kle with ½ tsp salt and ¼ tsp gar­lic pow­der; toss well to coat. Ar­range in a sin­gle layer. Roast in bot­tom third of oven 10 min­utes or un­til browned on the bot­tom. Turn and roast 8–10 min­utes or un­til crisp and browned. Re­move pan from oven.

Mean­while, thinly slice beef across the grain; chop into small pieces. When fries are done, top with steak and ½ cup shred­ded ched­dar cheese or queso fresco. Re­turn pan to top rack of oven for 2 min­utes or un­til cheese melts. Top with ½ cup

pico de gallo; serve im­me­di­ately. Serves 2.

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