Ingredients:

Marinade

• 2 garlic cloves, crushed
• 1 medium sized onion, quartered
• 1/2 bunch cilantro, leaves and stems
• 1/4 cup extra virgin olive oil
• 1/4 cup lime juice
• 1 tablespoon soy sauce (or tamari for a gluten free option)
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/2 teaspoons black pepper
• 2 pounds flap or skirt steak

Pico de gallo

• 1 large tomato, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, diced, divided
• 1 tablespoon lime juice
• 1/4 tsp salt

Fries

• 2 pound Idaho® potatoes
• 1/4 cup extra virgin olive oil
• 2 teaspoon garlic powder
• 2 teaspoon chile powder
• 2 teaspoon salt
• 2 teaspoon onion powder

 

• 2 cup guacamole
• 1 cup sour cream
• 3 radishes, julienned
• 2 limes, cut into wedges
• 1 1/2 cups sharp cheddar cheese, shredded

Directions:

1. Add garlic through black pepper to a blender. Pulse until coarsely pureed.
2. Place steak in a large resealable bag. Add marinade, zip shut and squish around to make sure all of meat is well coated. Refrigerate 4-6 hours, or up to overnight.
3. Combine all the pico de gallo ingredients. Set aside.
4. Peel and cut potatoes into wedges. Toss with olive oil and add seasonings.
5. Using heavy duty foil, cut foil squares and place 5-10 potato wedges in each square. You do not want to over-stuff the foil packets – you want enough room for steam to go between the potato wedges. The number of fries depends on the size of the wedges and the size of the square.
6. Grab 2 opposite sides of the foil square and pull up and above the potatoes. Roll the foil together down to just above the potatoes, about 1/2-inch. Grab the unrolled sides of the foil and twist each to itself until tight, then curl the tip up.
7. To cook potatoes over a grill, heat grill over medium-high heat and place foil packets on the grill. Rotate the packets and turn them over to cook evenly. Cook until potatoes are fork tender, about 20 minutes. Be careful opening the foil packets as you will release a lot of steam!
8. To cook potatoes over coals, fill chimney with coals and place in a fire ring or fire safe container. Add kindling or newspaper scraps underneath chimney and light it up. When flames have receded and coals are orange, dump coals into fire ring in one layer. Place foil packets in the coals and rotate the packets and turn them over to cook evenly. Cook until potatoes are fork tender, about 20 minutes. Be careful opening the foil packets as you will release a lot of steam!
9. To cook carne asada over a grill, heat on high and grill steak about 5 minutes each side.
10. To cook carne asada over coals, fill chimney with coals and place in a fire ring or fire safe container. Add kindling or newspaper scraps underneath chimney and light it up. When flames have receded and coals are orange, dump coals into fire ring in one layer. Place your grate over the hot coals and and grill steak about 5 minutes each side, or until cooked to desired doneness.
11. Transfer steak to a cutting board and allow to rest for a few minutes before chopping. Chop into small bite-sized pieces.
12. To serve, place potato wedges on your plate and top with carne asada.
13. Top with pico de gallo and guacamole through cheddar cheese. Enjoy!