Loaded Steak Fries

  • 28 oz. frozen steak fries
  • 1 T. cooking fat - I used bacon fat
  • 1½ lbs. sirloin steak
  • 1 tsp. coarse salt
  • ¼ tsp. crushed red pepper
  • ½ T. chili powder
  • ¼ tsp. cumin
  • 3-4 peppers, seeded & sliced - I used 2 poblanos and 2 Italian frying peppers
  • 1 small red onion, peeled & sliced into thin strips
  • 8 oz. mixed grape and pear tomatoes, sliced
  • 2 avocados
  • 1 T. mayonnaise
  • 1 tsp. lime juice
  • 1 lime, cut into sections
  • 1 c. chunky corn salsa (or other salsa)

Preheat the oven to 425° F. Divide the steak fries among 2 large baking sheets. Bake for 10 minutes then toss, shift the baking sheets within the oven to help even baking, and bake another 10 minutes. Broil for an additional 3-5 minutes to crisp them up.

While the fries are baking, heat a cast iron skillet over medium-high heat and add the cooking fat to the pan. Season the steak with the seasonings and sear on each side for about 5-7 minutes per side (for medium rare) and then set aside to rest.

Toss the peppers and red onion into the hot pan and toss until cooked and a little browned. Set aside.

Slice the tomatoes, place in a small serving bowl, and set aside.

Mash the avocados, mayonnaise, and lime juice together to form a simple guacamole; add salt & pepper to taste. Set aside.

To serve, slice the steak across the grain and arrange the steak strips, cooked peppers and onions, and lime sections over the steak fries. Place the bowls containing tomatoes, guacamole, and salsa in the corners of the baking sheets and serve immediately.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
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