Slow Cooker Carne Asada with Oven-Baked Fries
This easy recipe takes about 5 minutes to pull together for the slow cooking of the flank steak. Before you are ready to eat, prepare the fries by simply cutting russet potatoes and cooking them. The flavors are fresh and wholesome.
- 1 ½ pounds Flank Steak
- ¾ teaspoon Ground Cumin
- 2 pinches of Kosher Salt; divided
- Pinch of Black Pepper
- Juice of 1 Orange (equivalent of 2 ounces or ¼ cup)
- Juice of 2 Limes (equivalent of ¼ cup)
- 1 cup Beef Broth (low sodium)
- 4 medium Russet Potatoes , rinsed and scrubbed
- ¼ cup Olive Oil
- 1 cup Salsa
- 3 ½ tablespoons Chopped Cilantro
Rub flank steak with cumin, one pinch of salt and pepper. Add to a large slow cooker, along with the orange juice, lime juice and beef broth. Cook on LOW 7 to 8 hours.
Preheat oven to 450 degrees F. Line a baking sheet with parchment or foil.
Slice the russet potatoes into thin spears and place in medium bowl. Toss olive oil and the second pinch of salt. Spread on prepared baking sheet and bake 5 minutes. Flip with a spatula, then bake 5 minutes more. Test for doneness and either remove pan from oven or cook 5 minutes longer or until done.
Shred carne asada (cooked flank steak) into bite-sized pieces. Top fries with carne asada, salsa and fresh cilantro leaves.
Recipe provided by Platejoy.com
Note: I cut my fries to be about 1/2-inch thick (refer to photos). The size of your fries will affect the cooking time. Follow the directions as written and if they need a bit of extra cooking time, add that as notes. The fries do quick in 10-15 minutes. It's a fast, low effort meal!
Calories: 545kcal | Carbohydrates: 43g | Protein: 42g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 977mg | Potassium: 1685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 13.4mg | Calcium: 90mg | Iron: 5.1mg