Carne asada fries

Instructions

1. In a medium bowl, combine the ingredients for the marinade and mix well to combine. Add the steak and massage the marinade into the meat. Allow to marinate for 1-12 hours in the refrigerator.
   
2. Once marinated, remove the steak from the refrigerator and allow to come to room temperature before cooking. Heat a chargrill pan or barbecue over medium heat, then grill the steak for 3 minutes per side for medium doneness. Remove the steak to a plate and allow to rest for 10 minutes.
   
3. While the steak is resting, heat enough oil to deep-fry in a large, heavy-based saucepan to 170˚C. Deep-fry the fries for 3-5 minutes, or until golden brown. Remove the fries from the oil with a slotted spoon and drain on a paper towel-lined baking tray. Season to taste with chicken salt.
   
4. To make the whipped avocado, combine the ingredients in a high-speed blender or food processor and blitz until smooth. Transfer to a squeeze bottle.
   
5. To assemble the carne asada fries, heat the oven grill over medium-high heat. Line a baking dish with baking paper. Place the seasoned fries onto the prepared tray and sprinkle with the grated cheese. Grill until melted and bubbly. While the cheese is melting, cut the carne asada steak into small, bite-sized pieces. Remove the cheesy fries to a large serving platter.
   
6. Top the cheesy fries with the steak and drizzle with Mexican crema and whipped avocado. Serve with taqueria salsa (if using) on the side.

• You can use store-bought salsa here or to make the taqueria salsa, in a large saucepan, combine 3 quartered tomatoes, 1 roughly chopped green serrano chilli, 1 ancho chilli, ½ finely chopped brown onion, 2 finely chopped garlic cloves and 1 small bunch finely chopped coriander with 1 cup water. Simmer until the onion softens, then remove from the heat and allow to cool. Transfer to a high-speed blender and blitz until smooth. Season to taste with salt and serve.