Carne Asada Fries

Ingredients

• 1.5 pounds skirt steak
• 0.5 cup fresh lime juice
• 0.25 cup orange juice
• 2 tbsp olive oil
• 4 cloves garlic – finely minced
• 0.88 cup cilantro leaves and tender stems – finely chopped
• 2 jalapeño pepper – seeded and finely minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 tsp kosher salt
• 0.5 tsp black pepper
• 2.5 pounds russet potatoes – cut into 0.5-inch fries
• 8 cups cold water
• 8 cups vegetable oil
• 1 cup cheddar cheese – shredded
• 1 cup Monterey Jack cheese – shredded
• 4 roma tomatoes – diced small
• 0.75 cup white onion – finely chopped
• 3 avocados – pitted and mashed
• 0.75 cup sour cream
• lime wedges – for serving

Instructions

1. Measure and reserve multi-use ingredients: From the fresh lime juice (0.5 cup total), reserve 4 tbsp for the marinade, 2 tbsp for the pico de gallo, and 2 tbsp for the guacamole; from the kosher salt (4 tsp total), reserve 1.5 tsp for the marinade, 1 tsp for the pico de gallo, 0.5 tsp for the guacamole, and 1 tsp for the fries; from the cilantro leaves and tender stems (0.88 cup total), reserve 0.5 cup for the marinade, 0.25 cup for the pico de gallo, and 2 tbsp for the guacamole; from the jalapeño pepper (2 total), reserve 1 for the marinade and 1 for the pico de gallo.
2. In a medium bowl, whisk the reserved lime juice for the marinade with the orange juice, olive oil, garlic, the reserved cilantro for the marinade, the reserved minced chile for the marinade, ground cumin, dried oregano, and black pepper; add the skirt steak, turn to coat well, and refrigerate 1 hour, turning once halfway.
3. Place the russet potatoes in a large bowl and cover with the cold water; soak 30 minutes to remove excess starch, then drain and pat very dry with clean towels.
4. For the pico de gallo, combine the roma tomatoes, white onion, the reserved herbs for the pico de gallo, the reserved minced chile for the pico de gallo, and the reserved juice and salt for the pico de gallo; stir and let stand 15 minutes.
5. For the guacamole, mash the avocados in a bowl, then stir in the reserved juice and herbs for the guacamole and the reserved salt for the guacamole; cover and set aside.
6. Heat the vegetable oil in a large Dutch oven to 325°F; fry the dried potatoes in batches for 5–6 minutes until tender but pale, then drain on a rack.
7. Remove the marinated steak from the refrigerator while the first fry is underway; grill over high heat (outdoor grill or cast-iron pan) 3–5 minutes per side until well charred and 125–130°F for medium-rare. Rest 5–10 minutes, then dice into 0.5-inch pieces.
8. Increase the oil to 375°F; fry the potatoes again in batches for 2–4 minutes until deep golden and crisp. Drain on a rack and immediately toss with the reserved salt for the fries.
9. Arrange the hot fries on a broiler-safe sheet or shallow platter; sprinkle evenly with the cheddar cheese and Monterey Jack cheese and broil 1–2 minutes until melted and bubbling.
10. Top with the diced steak, spoon the pico de gallo over the cheese, dollop the guacamole and sour cream, and serve at once with lime wedges.