I have to be quick! The babe is still sleeping and once she wakes up she turns into the cutest tasmanian devil you’ve ever seen! Running circles up and down our place and demanding breast milk at the drop of a hat. I’m talking about the cartoon tasmanian devil, not the actual animal. Have you seen those things? They are quite ugly.
Anyhoo. I wanted to share this dish I make pretty regularly around here because it’s so easy and ridiculously delicious. You have to make this carne asada sweet potato fries in a large batch so you have left overs, because you will want to eat this for a few meals in a row, it’s that good.
Thank you for stopping by, keep scrolling to get the recipe and if you are on Pinterest, make sure to repin the long graphic to your favorite boards, helps me get the word out!
Carne Asada Sweet Potato Fries
- 2 large sweet potatoes (the orange ones)
- 1 pound skirt steak
- 1/4 tablespoon sea salt (for the meat, more for the sweet potatoes – I use this one HERE)
- 1/4 tablespoon garlic powder ( for the meat – I use this one HERE)
- 3 tablespoons of olive oil (for the fries, and a little more so the steak doesn’t stick)
- 2 limes
- handful of cilantro – chopped
- optional: queso cotija, aioli
For the fries: Pre-heat oven to 350. Peel sweet potatoes and chop into fries, long wise. Rinse and pat dry with a paper towel. Place fries in a large bowl, add olive oil and salt to taste. Mix until the sweet potato sticks are nicely coated. Line a cookie sheet with parchment paper, then line up the sweet potato pieces, squeeze the juice of one lime over the fries then salt liberally. Bake for 30 minutes or until soft.
For the Carne Asada: Heat up skillet, add a dab of olive oil, just enough so your meat won’t stick. While that heats up, season both sides of the meat with the garlic powder and salt. Everyone has different palates so it’s hard for me to tell you how much salt to use. You can always add salt after. You want the skillet to be hot but don’t let it smoke, pay attention. When the skillet is hot, add the meat, squeeze the second lime over the steak. Sear both sides, about 2 minutes per side. Then turn the heat down and cover meat with a lid so the meat can slowly cook as much or as little as you want.
Once you have the fried an steak ready, just pile them up. Sprinkle queso cotija and chopped up cilantro, red onions – whatever you like. A little aioli of your choice really rounds up this dish, just make sure you are using mayo that is made with healthy fats like this one HERE.