Pitmaster Josh Cary and Chef Tom Jackson talk about one of their favorite foods, carne asada, as well as make a delicious plate of Carne Asada Fries!
- 1 flank steak
- 1 tbsp vegetable oil
- carne asada rub (recipe below)
- french fries
- queso fresco or cotija
- lime slices
- 3 tbsp whole toasted cumin seeds
- 2 tbsp kosher salt
- 2 tbsp smoked paprika
- 2 tbsp chipotle powder
- 1 tbsp dried Mexican oregano
- 1 tsp dried thyme
- 1 tsp whole coriander seeds
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp whole black peppercorns
- 1 bay leaf
Preheat your grill for high heat (450ºF) grilling. Set up direct and indirect cooking zones.
Trim any excess fat or silver skin from the outside of the flank steak. Rub the vegetable oil over the surface of the flank steak. Season generously with the Carne Asada rub. Let the rub soak in for about 5 minutes.
Grill the steak on both sides to achieve nice grill marks and some char. Move to indirect heat and continue cooking until the internal temperature reaches 125ºF. Remove from the grill and rest 5 minutes.
Slice the flank steak thinly, against the grain. From here it can be chopped up, then places on top of your fries, along with your other preferred toppings.