Thin-sliced sirloin and fresh chimichurri pile onto crispy fries—a loaded plate that works any time of day
Ingredients
FOR THE FRIES
- 3 Pounds russet potatoes (or store-bought French fries)
- Oil for frying, enough to have about 1 inch in a skillet
- 1/4 Tablespoon Casa M Spice Co® Chain Reaction®
- Salt to taste
FOR THE STEAK
- 1 Pound sirloin steak, thin cut
- 1 Tablespoon Casa M Spice Co® Cattle Drive®
CHIMICHURRI SAUCE
- 1 ½ Bunches fresh cilantro
- 1 Bunch curly leaf parsley
- 1/2 Teaspoon dried oregano
- 1 Tablespoon minced garlic
- 1/3 cup olive oil
- 1 Tablespoon red wine vinegar
- 1 Teaspoon fresh lime juice; more to taste
- 1/2 Teaspoon Casa M Spice Co® Chain Reaction®
EXTRA TOPPINGS
- Mexican blend shredded cheese
- Cojita cheese, grated
- Pico de gallo
- Sour cream
- Guacamole
- Fresh lime juice
- Onion, chopped
- Green chiles, diced
- Cilantro, chopped
- Any toppings you like to make it your own!
Method
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01
Prep the potatoes
10 minPeel and quarter your potatoes lengthwise to get flat sides that are easier to slice evenly. Cut each quarter into fries of your preferred thickness—consistency is what gets you even cooking.
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02
Soak the fries
30 minPlace cut fries in a bowl of cold water and refrigerate. Soaking pulls out excess starch so they don't stick together, and the cold temperature lets the inside cook slow while the outside crisps up hard.
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03
Make the chimichurri
5 minPulse cilantro, parsley, oregano, and garlic in a food processor until finely chopped, then stir in olive oil, vinegar, lime juice, and Chain Reaction®. This is your flavor bomb—don't skip it.
-
04
Season the beef
2 minSeason both sides of your thin-cut sirloin generously with Cattle Drive® and salt to taste. Let it sit a minute so the spice can grip the meat.
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05
Sear the carne asada
8 minHeat a lightly oiled skillet over high heat and sear the beef about 4 minutes per side for a good crust. You're looking for color, not gray—that's where the flavor lives.
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06
Rest the beef
7 minLet the meat sit for 7 minutes so the juices redistribute and stay in the meat when you slice it. Then chop into small pieces right before serving.
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07
Heat the fry oil
5 minSet a deep skillet with about 1 inch of oil over medium heat and bring it to 325°. Test with a single fry—it should sizzle immediately when the oil's ready.
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08
Dry the fries
3 minPull the fries from their ice bath and pat them thoroughly dry on paper towels. Moisture is your enemy in hot oil—it splashes and steams instead of frying.
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09
First fry
8 minAdd fries slowly and lay them out in a single layer, then let them sit until you see gold starting to show. After that, stir them around until they're golden and cooked through.
-
10
Second fry for extra crispness (optional)
3 minIf you want EXTRA crispy fries, pull them out on their first fry when they just start to turn golden and let them cool slightly. Then bump the heat to medium-high and fry them again until deep golden brown.
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11
Season and assemble
5 minArrange hot fries in a serving dish, sprinkle with Chain Reaction® and salt, then top with your chopped carne asada and grated cheese. If anything's cooled down, throw the whole thing in a 350° oven for 5-10 minutes until the cheese melts.
-
12
Finish and serve
2 minAdd any other toppings you like, then crown it all with a generous pour of chimichurri sauce. That fresh herb kick is what ties the whole plate together.
From Mike's Notebook
Cut your sirloin against the grain so each bite tears apart instead of chewy.
Fry potatoes at 325°F first, then 375°F for the final minute — two temps mean crispy outside, fluffy inside.
Make chimichurri while the steak rests; warm oil pulls more flavor from fresh herbs than cold.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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