Recipe: Carne A Sada Fries with Pico De Gallo (serves 2)

CARNE A SADA FRIES

"Forget nachos! These South of the Border-flavored fries-a San Diego invention are piled high with steak, cheese, and pico de gallo, almost as if a steak burrito exploded on a bed of fries. Typically, these fries will set you back an entire day's worth of calories, but I lightened them up so you can eat them with no regret. Cheap, filling, and messy, they are totally addicting."



Makes 2 servings

FOR THE BEEF:
Olive oil spray (I like my Misto or Bertolli)
1 (8 ounce) lean sirloin steak, 1/2-inch thick
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Freshly ground black pepper
FOR THE FRIES:
Olive oil spray (I like my Misto or Bertolli)
11 ounces russet potatoes (2 small)
2 teaspoons olive oil
2 teaspoon kosher salt
1/4 teaspoon garlic powder
FOR THE TOPPINGS:
1/2 cup (2 ounces) shredded cheddar cheese* or queso fresco
1/2 cup pico de gallo, homemade (recipe below) or store-bought

*Read the label to be sure this product is gluten-free.

Adjust oven racks in the top and bottom third of the oven. Preheat the broiler to high. Spray a large rimmed sheet pan lightly with oil.

TO PREPARE THE BEEF:
Season the steak with the salt, cumin, garlic powder, and pepper to taste. Arrange on the prepared pan. Broil on the top rack for about 4 minutes. Flip the pieces of steak and broil for 2 more minutes. Remove the pan from the oven, transfer the steak to a plate, and tent it with foil (the meat will continue cooking).

MEANWHILE, TO PREPARE THE FRIES:
Turn the oven to the bake setting and preheat to 450 degrees F. Spray the pan with oil.

Cut the potatoes lengthwise into 1/4-inch-thick slabs, then cut each slab lengthwise into 1/4-inch-wide fries. Arrange the fries in a single layer on the prepared pan, drizzle with the oil, sprinkle with the salt and garlic powder, and toss well to coat.

Roast in the bottom third of the oven until browned on the bottom, about 10 minutes. Flip the fries and roast until crisp and browned, 8 to 10 more minutes. Remove the pan from the oven.

Meanwhile, slice the beef into thin strips across the grain, then chop the strips into small pieces. When the fries are done, top with the steak and cheddar. Return the pan to the oven to melt the cheese, about 2 minutes Top with the pico de gallo and serve immediately.

SKINNY SCOOP - To make pico de gallo:

Combine:
1 cup chopped tomato
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
1/2 jalapeno (minced)
2 tablespoons fresh lime juice,
1/4 teaspoon kosher salt.

PER SERVING - 2 cups each:
CALORIES 456, FAT 19g, SATURATED FAT 8g, CHOLESTEROL 108 mg, CARBOHYDRATE 36 g, FIBER 4g, PROTEIN 38 g, SUGARS 3 g, SODIUM 966 mg

Used by permission to Recipelink.com from Clarkson Potter
Source: Skinnytaste One and Done: 140 No-Fuss Dinners for Your Instant Pot, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More: A Cookbook by Gina Homolka