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This homemade carne asada fries recipe be will your new favorite family dinner! Juicy, marinated flank steak and crispy rutabaga fries keep this low-carb and keto-friendly.
The bold flavors and amazing texture you get from Carne Asada Fries aren’t exclusive to a restaurant; you can make this super popular dish at home! I skipped the chaotic restaurant method (no frying and no fancy grill needed) and instead focused on making this simple enough for beginner cooks to recreate. After tons of testing, I realized that baked fries held up better under the weight of the ultra juicy steak, and rutabaga fries gave us that crispy texture without all the carbs! This tried-and-true recipe is going to be your new favorite family dinner.
Ingredients for Carne Asada Fries Recipe
Here’s a quick overview of what you will need. Scroll to the printable recipe card at the bottom for exact measurements.
- For the Steak:
- Flank Steak – This cut cooks quickly and stays nice and juicy as long as you cut it correctly! Skirt steak, bivette, or hanger cuts would also work well in this recipe.
- Olive Oil, Lime Juice, and Soy Sauce – This mixture provides tons of flavor, helps with browning, and carries that flavor into the steak.
- Garlic, Fresh Cilantro, and Chipotle Pepper – Flavor makers that help this marinade stand out.
- Seasonings: Oregano, Chili Powder, Kosher Salt, and Ground Cumin
- For the Fries:
- Rutabaga – This root veggie is lower in carbs but still crisps up perfectly for fries! Make sure you choose one that feels heavy, smooth, and firm.
- Avocado Oil and Salt – Feel free to replace with your preferred cooking oil and seasonings, but I like to keep it simple and let the steak bring most of the flavor.
- To Assemble:
- Optional toppings like cheese, lettuce, tomatoes, red onion, jalapeno, cilantro, guacamole, sour cream, etc.
How to Make Carne Asada Fries
- Marinate the steak. Add the marinading ingredients into a blender and process until smooth. Poor this mixture over the steak to coat, flipping a few times to make sure every inch is covered. Let this sit for 2-24 hours.
- Bake the fries. Preheat the oven to 425 degrees F while you are slicing your rutabaga into thin, uniform pieces (similar to the size of McDonald’s French fries). Toss these pieces with oil and salt, then bake in a single layer on a cookie sheet for 15 minutes. Flip, then continue baking another 8-10 minutes.
- Cook your steak. Heat a large cast iron skillet over medium high heat. Once hot, add the oil. Once that is hot, place the steak into the skillet and cook 4-5 minutes without disturbing it at all. Once it has a nice sear, flip it and continue cooking another 4-5 minutes depending on preferred steak doneness (see tips below). Transfer to a cutting board and allow it to cool for 10 minutes before slicing.
- Assemble. Place your baked fries on the bottom of a pan, then top with shredded cheese, sliced steak, and all your preferred toppings. Serve immediately.
How do you know when steak is done?
Your cooking time will be determined by how done you prefer your steak. I highly recommend using a meat thermometer and allowing the steak to rest 5-10 minutes so that it comes out exactly the way you like it. Your steak will continue to cook, boosting the temperature 5-10 degrees, while it rests, so you’ll need to keep that in mind.
- Rare – Mostly red center, should hit 125-130 degrees F during rest, so you should pull it off at 115-120 degrees.
- Medium Rare – Half red center, should hit 130-140 degrees F during rest, so you should pull it off around 125 degrees F.
- Medium – Pink center, should hit 140-150 degrees F during rest, so you should pull it off around 135 degrees F
- Medium Well – Only slightly pink in the center, should hit 150-160 degrees F during rest, so you should pull it off around 145 degrees F.
- Well Done – Completely brown center, no pink or red, pull at 160 degrees F.
What to Serve with the Best Carne Asada Fries
We love this as a whole meal in itself, but you can easily add some great sides to bulk it up for more people! Start with jalapeno poppers (don’t worry, we wrap them in bacon instead of batter to keep them low-carb). Then add some fajita veggies or cauliflower rice to the side. A scoop of guacamole or avocado crema adds great texture and a good dose of healthy fats! If there are others who aren’t watching their carbs, consider adding some Mexican Street Corn, too.
Storage and Reheating
This is best served hot and fresh, but you can store components separately if you have leftovers. Allow the steak to cool completely, then store in an airtight container in the fridge up to 3-4 days. The rutabaga fries will last in an airtight container in the fridge 3-5 days, but I recommend lining it with a paper towel to soak up any moisture to help these stay crisp. As far as your toppings go, most should also remain separate (cheese, tomatoes, etc.)
If your steak is cut up into pieces, the easiest way to reheat is to microwave in 30-second blasts at 50% power, stirring the pieces between each blast for even heating. If your steak is still whole, you can reheat it in the oven (250 degrees F) for 10-30 minutes with a spritz of water until it registers 110 degrees F, then seared on a hot skillet for 30-60 seconds per side. The fries can be reheated in the oven (350 degrees F for 5-10 minutes) or air fryer (350 degrees F for 1-2 minutes).
Carne Asada French Fries FAQ
Sometimes these cuts come very large! It’s perfectly fine to cut your steak into two or three pieces that will fit in your skillet. It’s better to cook them one at a time without crowding the pan so you get a better sear.
Yes, rutabaga is a root veggie with a low enough carb count that we can frequently work it into a keto lifestyle!
The only dairy in this would be the optional toppings like cheese and sour cream. You can leave these off or replace with your favorite dairy-free commercial substitutes. This recipe is entirely gluten-free, nut-free, and egg-free as written as long as you ensure the soy sauce and seasonings are safe.
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Low Carb Carne Asada Fries Recipe
Equipment
Ingredients
For the Carne Asada
- 1.5 pound flank steak
- 1/4 cup olive oil
- 1/4 cup lime juice
- 6 cloves garlic
- 1 chipotle pepper
- 2 tablespoons soy sauce
- 2 teaspoons oregano
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 1/2 teaspoon cumin
- 1/2 cup loose cilantro
For the Keto Fries
- 1 medium to large rutabaga
- 2 tablespoons avocado oil
- salt to taste
Optional toppings
- 1 cup shredded cheddar cheese
- 1/2 cup lettuce
- 1/2 cup chopped red onion, tomatoes, jalapenos, and/or cilantro
- 1/2 cup guacamole and/or sour cream
Instructions
For the Carne Asada
- Combine the marinade ingredients in a blender and blend until smooth. Pour over the steak, flip a few times to fully coat. Allow the steak to marinate at least two hours, or up to 24.
- When ready to cook heat a large cast iron skillet to medium high heat. (If your skillet isn’t big enough it is okay to cut the steak in half and do this in two batches)
- Add 1-2 tablespoons of avocado oil to the skillet. Place the steak into the hot skillet and cook 4-5 minutes on that side completely undisturbed. Take a peek and if your steak has a good sear, flip it. Cook another 4-5 minutes. (See post for steak doneness and recommended cooking times)
For the Fries
- Preheat the oven to 425 degrees F.
- Peel and cut the rutabaga into small fry shapes.
- Toss with oil and salt.
- Place in a single layer on a large baking sheet. Bake 15 minutes, flip and bake an additional 8-10 minutes until crisp.
To assemble:
- Place fries on a plate, then top with steak and other preferred toppings and enjoy immediately. If using cheese as a topping, I recommend placing fries on a pan and topping with shredded cheese. Broil for 30-60 seconds to melt. Once melted, transfer to plates and top as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I’m Maggie! After obtaining a Master of Education degree in 2020, I decided to combine my love of teaching with my passion for food. Cooking good food feeds our bodies and souls, but it also helps give us a confidence that empowers us far beyond the kitchen. I hope to share my knowledge and experience to help cooks of all levels create delicious meals, snacks, and desserts for everyone they love!
