I am so excited today has finally come.
I have been dreaming about these Hawaiian carne asada fries since mid March when I was first telling my cousin Abby about them. I believe I was picking her brain about Mexican inspired recipes. The lucky girl lives in sunny, warm San Diego. I think it’s about time I go and visit her because, well the snow is getting old. Like SO old (currently dumping – possibility of 19 inches!).
No weather talk today though. We have much better things to discuss!!
Like the fact that the Gerard family farm has decided to add some more members to the clan…GOATS!! Yes, yes, yes! I have been dying for goats since we got our chickens last year and the time has finally come to think about goats again. My dad turned professional dishwasher/professional prop hunter/wanna be farmer (what?…he is a guy of many talents…and yeah, he keeps a day job too) has decided he wants to buy two goats within the coming weeks. He only wants them so they will eat the weeds around the property, but clearly I want them for their milk.
Which brings me to the fact that we have to get at least one female, which probably means baby goats (so cute!), which makes my “wanna be farmer” dad a little nervous. I have assured him that the fresh goat’s milk, and even better fresh goat cheese, will all be worth the efforts of milking those goats daily…of course this means I have to one, learn how to milk a goat, and two, learn how to make goat cheese. Oddly, I have confidence that I will be able to figure out both.
And hey, our chickens are doing OK and their eggs are pretty much perfection. Prettiest yolk you’ll ever see. So see, clearly we can handle goats, right???
I mean, we can. We can, right guys???
While it looks like the goats are happening, the horse is still on hold. Little Asher will get her way soon enough though. I am telling you, that little six-year old has magical powers over our parents.
Oh, and I do feel like I should mention that since I have moved into the barn, the goats, along with the chickens, will be my neighbors. Meaning, when I look out the window, I will very likely be viewing a goat or two.
Kind of excited about that.
Also, barn things still happening, finally working on the finishing touches after a much-needed break! Final pics to come in late June.
Ok. back to these fries. I’m a little crazy for these fries (and pineapple, but that has got to be SO obvious by now). I have also been dying to make them for far too long, so when I finally did, my excitement for sharing them with you guys was obnoxiously annoying. Just ask anyone who came through my door. If you did, they’d tell you that I obsessively talked about these fries and then proceeded to show them all 200 photos of them…and then fed them nothing.
Wow. It’s true what they say, I am so mean.
Sorry to those of you who did not get to eat these fries, especially to my older brother Creighton. I finally made something he’d love and all he got was a text message with a picture. Which I do believe tortured him greatly.
Again, wow, I am so mean.
Anyway, these fries are just AWESOME. There is really no other word to describe them better. They’re fresh, flavorful, colorful, cheesy and topped with all the best toppings. But umm, you’d be my hero if you added a fried egg to the mix, like that would just be awesome!
And the pineapple pico?? I will not lie, that is my very favorite part. FRUIT FREAK.
Hawaiian Carne Asada Fries with Grilled Pineapple Pico De Gallo.
Servings: 4 Servings
Calories Per Serving: 1279 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Hawaiian Carne Asada
Pineapple Pico De Gallo
- 3 pounds russet potatoes peeled (if desired) and sliced into thin 1/4-inch to 1/2 inch (thick) strips
- 3 tablespoons olive oil
- 1 1/2 teaspoons seasoned salt + 1 teaspoons pepper
- 1-2 cups sharp cheddar or swiss cheese shredded
- sliced avocado fresh cilantro, sesame seeds, crema or greek yogurt and Cajita Cheese, for topping (can even add a fried egg if you are into it!!)
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- Add the steak to a glass pyrex dish or gallon size ziplock bag.
- In a glass measuring cup or bowl whisk together the soy sauce, pineapple juice, brown sugar, apple cider vinegar, garlic, jalapeno, lime juice, orange juice and sesame oil. Pour marinade over the steak, cover or seal the bag and place in the fridge for at least 1 hour or overnight.
Pico De Gallo
- Preheat the grill, a grill pan or a cast iron skillet to medium high heat. Add a drizzle of olive oil. Rub the pineapple with olive oil. Once the grill is hot, add the pineapple. Cook until lightly charred on both sides, about 4 minutes per side. Remove from the grill.
- Once the pineapple is cool enough to handle, dice it into bite size pieces and add to a bowl with the tomatoes, onion (if using), jalapeno, cilantro, lime juice and sesame oil. Taste and season with salt if needed. Can be stored for up to 1 day in the fridge.
- Pre-heat the oven to 425 degrees F. Line two baking sheets with parchment paper or grease with a little olive oil.
- Cut each potato into very thin fries, lengthwise no more than a quarter-inch thick. In a large bowl, toss the fries with olive oil. I think I used about 2 tablespoons. Add the salt and pepper and arrange the fries in a single layer without crowding them (this is very important - I used two baking sheets). Bake for 20 minutes, remove and toss, then bake for 15-20 minutes longer. I like to start checking them at 15 minutes and make sure that none are burning or getting too crisp.
- Heat a grill or grill pan to high heat.
- Once hot, remove the steak from its marinade and sear the steak for 5-8 minutes, flip and sear another 5 minutes or until your desired doneness is reached. Remove the steak and allow to rest 5 minutes. Slice steak thinly against the grain.
- Divide the fries among 4 plates or bowls and top with cheese (if desired place the cheese + fries under the broiler to melt) and sliced steak. Top with sliced avocado, pico de gallo, fresh cilantro, sesame seeds, crema or greek yogurt and Cajita Cheese. SERVE!!
But really, aren’t these what every Monday needs? I think so.