Living in Southern California, one of our favorite dishes would have to be Carne Asada Fries.
Carne Asada: translates from Spanish quite literally meaning “Grilled Meat” its traditionally made by marinated and grilling the skirt, flap or flank steak from beef. Cooking it fast and hot getting a nice char on the outside while the inside stays a nice med-med rare.
Since giving up beef 4 years ago this is a dish i have been missing in my life. Last night i decided i needed them back in my life.
Here is my wild game Version of the classic Carne Asada Fries.
Carne Asada Garlic Fires “Venison style”
From Field To Plate
2 pounds Venison flank of skirt steak trimmed
½ red onion sliced
2 limes juiced
4 cloves garlic
½ cup cilantro chopped
½ cup soy sauce
1 tablespoon cracked pepper
½ teaspoon crushed red pepper
1. Trim steak, place in large Ziploc bag
2. Add garlic, lime juice, soy sauce, onion, cilantro and peppers
3. Shake the bag around mixing all ingredients
4. Place in fridge for at least 1 hour
5. Heat grill to med-high heat
6. Remove steak from fridge
7. Add steak to grill, discarding left over marinade, cook for 4 minutes per side
8. Remove from heat and allow to rest for 5 -10 minutes before slicing
Ingredients: Garlic fries
1 bag of your favorite frozen fries or make your own
6 cloves of garlic finely minced
½ teaspoon sea salt
½ teaspoon cracked pepper
Directions: Garlic fries
1. Cook fries by frying or baking following containers directions
2. Remove from oil or oven and while still hot toss in garlic, salt and pepper
Now you can add whatever toppings you want to your Carne Asada fries. I love cheese and cilantro, my wife and kiddos love guacamole and sour cream with a fresh pico. Your topping choices are endless, just enjoy cooking and of course eating
Hunting Tastes Good