Carne Asada Fries
By: Gordon Food Serivce
Published: Thursday, August 15, 2013 - 2:31pm

Ingredients




Davis Creek Meats USDA Choice Beef Ball-Tip Sizzler Steaks (4 oz., 1 ct.)
Trade East Ancho Chili Seasoning (1 tsp.)
GFS Pan and Grill Oil (1 oz.)
GFS Premium Crinkle-Cut Long Fries, ½" (12 oz.)
Gran Sazón Burrito Sauce (2 oz.)
Primo Gusto Mozzarella/Provolone Blend Shredded Cheese (2 oz.)
Sour Cream (1½ oz.)
Markon Ready-Set-Serve Guacamole Pico de Gallo (1 oz.)
Markon Cleaned Cilantro (1 tsp.)

Preparation

1 Wash hands 2 Place the steak on a cutting board. Cover with a piece of film wrap 3 Pound to ⅛" thick with the smooth side of a tenderizing mallet 4 Sprinkle each piece with ancho chili seasoning 5 Place between parchment paper layers in a covered storage container and refrigerate until needed 6 Spread oil over the top of the seasoned side of the steak. Place the oiled side down on a heated char grill or broiler 7 Cook to desired doneness and dice into ¼" pieces 8 Place frozen fries in a fryer basket, cook 3 to 4 minutes in a heated 350°F deep fryer until golden-brown 9 Allow to drain. Season with salt and pepper 10 Place the french fries on a warm serving plate 11 Drizzle burrito sauce over the top of the fries, then add the diced steak and cheese 12 Place in a heated 350°F oven until the cheese is melted 13 Drizzle sour cream over top of the cheese and fries 14 Place the guacamole on top of the fries and sprinkle with cilantro

About

Diced, char-grilled steak is tossed with crispy fries drizzled with burrito sauce, and melted Italian cheeses, then topped with guacamole and fresh cilantro for a shareable appetizer loaded with flavor.