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Recipe Posted: June 14, 2013

Carne Asada Fries

Carne Asada Fries

Diced, char-grilled steak is tossed with crispy fries drizzled with burrito sauce, and melted Italian cheeses, then topped with guacamole and fresh cilantro for a shareable appetizer loaded with flavor.

Yield: 1 serving

Reorder No.

Description

Amount

125070

Davis Creek Meats USDA Choice Beef Ball-Tip Sizzler
Steaks, 4 oz.

1 ct.

748570

Trade East Ancho Chili Seasoning

1 tsp.

432040

GFS Pan and Grill Oil

1 oz.

119644

GFS Premium Crinkle-Cut Long Fries, ½"

12 oz.

837830

Gran Sazón Burrito Sauce

2 oz.

441767

Primo Gusto Mozzarella/Provolone Blend Shredded Cheese

2 oz.

285218

GFS Sour Cream

1½ oz.

622590

Markon Ready-Set-Serve Guacamole Pico de Gallo

1 oz.

219550

Markon Cleaned Cilantro

1 tsp.

Preparation Instructions

Wash hands. Place the steak on a cutting board. Cover with a piece of film wrap. Pound to ⅛" thick with the smooth side of a tenderizing mallet. Sprinkle each piece with ancho chili seasoning. Place between parchment paper layers in a covered storage container and refrigerate until needed. CCP: Refrigerate at 41°F or below.

To Prepare à La Carte:

Spread oil over the top of the seasoned side of the steak. Place the oiled side down on a heated char grill or broiler. Cook to desired doneness and dice into ¼" pieces. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Place frozen fries in a fryer basket, cook 3 to 4 minutes in a heated 350°F deep fryer until golden-brown. Allow to drain. Season with salt and pepper. Place the french fries on a warm serving plate. Drizzle burrito sauce over the top of the fries, then add the diced steak and cheese. Place in a heated 350°F oven until the cheese is melted. Drizzle sour cream over top of the cheese and fries. Place the guacamole on top of the fries and sprinkle with cilantro.


Recipe Cost

Cost

Selling Price: $9.00

Profit $5.78

Cost per Portion: $3.22

Food Cost 36%

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