These loaded, baked fries are smothered in cheese, steak, and guacamole for the PERFECT game-day appetizer!
Ingredients
- 1 lb steak, cut into bite-size pieces
- 3 Tablespoons lemon juice
- 1 cup olive oil, divided
- 2 teaspoons minced garlic
- salt and pepper, to taste
- 2 medium russet potatoes, cut into 1/4" strips
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup finely shredded mozzarella cheese
style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: disc; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">pico de gallo, for topping
guacamole, for topping
sour cream, for topping
Instructions
- In a shallow tupperware or Ziploc bag, add steak, lemon juice, 3/4 cup olive oil, garlic, and salt and pepper. Stir or shake to combine. Place in refrigerator and let marinade for 1-2 hours.
- Preheat oven to 425 degrees.
- Place russet potatoes in a single layer on a foil-lined baking sheet and drizzle with 1/4 cup olive oil. Toss with hands to coat all the potatoes with oil. Sprinkle with garlic powder, paprika and salt and pepper.
- Bake for 25 minutes, turn them over, and bake for an additional 25 minutes (or until golden brown and cooked all the way through).
- Remove steak from the refrigerator and cook in a skillet over medium-high heat until it reaches desired doneness.
- Place potatoes on an oven-safe dish and top with steak and cheese. Broil for 3-5 minutes until cheese is melted.
- Top with pico de gallo, guacamole, and sour cream. Serve warm.
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