Hawaiian Carne Asada Fries with Grilled Pineapple Pico De Gallo.
Total Time
2 hours
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.5 out of 5 stars
(4)
Ingredients
4 servings
- 1 1/2 pounds flank steak or skirt steak
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/3 cup brown sugar
- 2 tablespoons apple cider vinegar
- 4 cloves garlic (minced or grated)
- 1 jalapeno (chopped (remove the seeds for less heat)
- juice of 2 limes
- cup juice of 1 orange (about 1/3)
- 1/3 cup sesame oil
- 1/2 of a large pineapple or 1 small pineapple (sliced into half circles)
- 1 cup cherry tomatoes (halved)
- 1/4 of a sweet onion (finely chopped (optional)
- 1 jalapeno (seeded + chopped)
- 1/2 cup fresh cilantro (chopped)
- juice of 1 lime
- 1 tablespoon sesame oil
- pinch of salt
- 3 pounds russet potatoes (peeled (if desired) and sliced into thin 1/4-inch to 1/2 inch (thick) strips)
- 3 tablespoons olive oil
- 1 1/2 teaspoons seasoned salt + 1 teaspoons pepper
- 1-2 cups sharp cheddar or swiss cheese (shredded)
- sliced avocado
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Preparation
Step 1
Add the steak to a glass pyrex dish or gallon size ziplock bag.
Step 2
In a glass measuring cup or bowl whisk together the soy sauce, pineapple juice, brown sugar, apple cider vinegar, garlic, jalapeno, lime juice, orange juice and sesame oil. Pour marinade over the steak, cover or seal the bag and place in the fridge for at least 1 hour or overnight.
Step 3
Pico De Gallo
Step 4
Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil. Rub the pineapple with olive oil. Once the grill is hot, add the pineapple. Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill.
Step 5
Once the pineapple is cool enough to handle, dice it into bite size pieces and add to a bowl with the tomatoes, onion (if using), jalapeno, cilantro, lime juice and sesame oil. Taste and season with salt if needed. Can be stored for up to 1 day in the fridge.
Step 6
Fries
Step 7
Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.
Step 8
Cut each potato into very thin fries, lengthwise no more than a quarter-inch thick. In a large bowl, toss the fries with olive oil. I think I used about 2 tablespoons. Add the salt and pepper and arrange the fries in a single layer without crowding them (this is very important - I used two baking sheets). Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.
Step 9
To Finish
Step 10
Heat a grill or grill pan to high heat.
Step 11
Once hot, remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak and allow to rest 5 minutes. Slice steak thinly against the grain.
Step 12
Divide the fries among 4 plates or bowls and top with cheese (if desired place the cheese + fries under the broiler to melt) and sliced steak. Top with sliced avocado, pico de gallo, fresh cilantro, sesame seeds, crema or greek yogurt and Cajita Cheese. SERVE!!
Step 13
Save recipe for the next time?
