Recipe Ingredients
- 2 pounds flank steak
- 1/3 cup olive oil
- 1/2 cup fresh cilantro leaves, plus more for garnish
- 4 limes, juiced
- 1 orange, juiced
- 4 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1 (28-ounce) bag Grown in Idaho® Hand Cut Style Fries
- 1 1/2 cups crumbled queso fresco
- 3 plum tomatoes, seeded and chopped
- 3 radishes, thinly sliced
- 2 cups store-bought or homemade guacamole
Recipe Directions
- Place steak in large resealable plastic bag. Add oil, cilantro, lime juice, orange juice, garlic, cumin, cayenne and salt. Massage mixture into steak to cover completely. Marinate, refrigerate for at least 4 hours or overnight.
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Bake fries according to package directions.
- Meanwhile, heat grill to medium-high heat. Brush excess marinade off steak. Grill steak for 3 to 4 minutes per side, until meat thermometer reads 145°F for medium, or to desired taste. Allow steak to rest for 5 minutes before slicing against the grain.
- Top fries with sliced steak, queso fresco, tomatoes and radishes. Dollop with guacamole and garnish with additional cilantro. Serve and enjoy.
