Carne Asada Fries with Pico de Gallo
Carne asada fries combine bold, smoky flavor with crispy texture and a fresh finish. The grilled steak gets a deep, savory punch from Revolution Barbecue’s Texas Beef BBQ Rub, which complements the golden fries perfectly. A scoop of homemade pico de gallo brings brightness and acidity, while smashed avocado and sour cream add richness and contrast. This dish delivers big flavor and satisfying crunch in every forkful—ideal for weekend gatherings or game-day spreads.
Carne Asada Fries with Texas Beef BBQ Rub, Avocado, and Fresh Pico
4
20 minutes
1 1/4
470
American
Main Dish
These fries are crispy, double-fried, and fully loaded. Grilled carne asada, seasoned with Texas Beef BBQ Rub, brings bold smoky depth. A zesty pico de gallo and a lime-kissed smashed avocado add vibrant freshness, while a dollop of sour cream cools the heat. It’s the kind of over-the-top BBQ plate that’s built for flavor and meant to be shared.
Ingredients
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- 2 large russet potatoes
- Cold water, for soaking
- 1 teaspoon baking soda
- Vegetable oil, for frying
- Salt, to taste
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- 1 pound flank steak
- 2 tablespoons Texas Beef BBQ Rub
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- 2 Roma tomatoes, diced
- 1 red onion, finely chopped
- 1/4 cup chopped cilantro
- Juice from 1 lime
- Salt, to taste
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- 2 ripe avocados
- Juice from 1/2 lime
- 1/2 teaspoon Texas Beef BBQ Rub
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- 1/2 cup sour cream
- Fresh jalapeño slices, optional
- Lime wedges, optional
- Chopped cilantro, for garnish
Directions
- Soak the Potatoes: Peel and cut the potatoes into thin fries. Add to a large bowl of cold water with 1 teaspoon of baking soda. Soak for 1 hour, then drain and pat dry thoroughly with paper towels.
- Season the Steak: While the potatoes soak, rub the flank steak on all sides with Texas Beef BBQ Rub. Let rest at room temperature for 30 minutes.
Prepare the Pico de Gallo: In a bowl, combine diced tomatoes, chopped onion, cilantro, lime juice, and salt. Mix well and set aside.
First Fry (Blanch): Heat oil in a cast iron skillet or heavy pot to 300°F. Fry the potatoes in batches for 5 minutes until soft but not browned. Transfer to a rack or paper towel–lined tray.
- Grill the Steak: Preheat grill to medium-high. Grill the steak for 5 to 7 minutes per side, or until it reaches your preferred doneness. Remove from the grill and let rest for 10 minutes.
Second Fry (Crisp): Increase oil temperature to 375°F. Fry the blanched potatoes again until golden brown and crispy, 4 to 5 minutes. Drain and season with salt.
- Slice the Steak: After the rest, slice the steak thinly against the grain.
- Make the Avocado Topping: In a bowl, mash avocados with lime juice and Texas Beef BBQ Rub until chunky-smooth.
- Assemble the Fries: Arrange fries on a large platter. Top with sliced carne asada, spoon over pico de gallo, and add dollops of the smashed avocado and sour cream. Garnish with fresh jalapeño slices, cilantro, and lime wedges if desired.
