Featuring: Culinary Icon Fry Seasoning
Prep Time: 15 mins | Cook Time: 20 mins | Servings: 4–6
Loaded with marinated, seared flank steak, melted cheddar cheese, house-made guacamole, sour cream, and fresh pico de gallo, all piled high on crispy French fries seasoned with Culinary Icon Fry Seasoning.
Ingredients
For the Flank Steak & Fries:
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1 lb Flank Steak
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1 lb Crispy French Fries (thick-cut or crinkle-cut, fried or air-fried until extra crispy)
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2 tbsp Culinary Icon Fry Seasoning (divided)
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1 tbsp Olive oil (for searing)
For the Steak Marinade:
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1 tbsp Culinary Icon Fry Seasoning
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2 tbsp Olive oil
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1 tbsp Fresh lime juice
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2 cloves Garlic, minced
For the Cheese & Toppings:
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1½ cups melted cheese sauce
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½ cup Black beans, rinsed and drained
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½ cup Pico de gallo (diced tomatoes, onions, cilantro, jalapeño)
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½ cup Fresh guacamole
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⅓ cup Sour cream or Mexican crema
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Fresh cilantro for garnish
Chef’s Instructions
1. Marinate the Flank Steak
In a bowl, combine the steak marinade ingredients (1 tbsp Fry Seasoning, olive oil, lime juice, and minced garlic). Rub thoroughly over the flank steak and let sit at room temperature for 15–20 minutes (or refrigerate up to 4 hours).
2. Sear & Slice the Steak
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Heat a cast-iron skillet or heavy grill pan over high heat until smoking hot.
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Add 1 tbsp olive oil, then lay down the flank steak. Sear for 3–4 minutes per side for medium-rare 130F–135F.
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Transfer the steak to a cutting board and let it rest for 5 minutes.
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Crucial Step: Slice against the grain into thin strips, then chop into bite-sized pieces.
3. Fry & Season the French Fries
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Cook French fries according to package instructions until golden and extra crispy.
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Immediately transfer the hot fries to a large mixing bowl, sprinkle generously with 1½ tbsp of Culinary Icon Fry Seasoning, and toss until evenly coated.
4. Assemble the Dirty Fries
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Spread the hot, seasoned fries across a large serving platter or cast-iron skillet.
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Drizzle warm cheese sauce generously over the fries.
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Pile on the chopped flank steak and black beans.
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Top with large scoops of fresh guacamole and sour cream right in the center.
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Scatter pico de gallo and fresh cilantro across the top.
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Finish with a final light dusting of Culinary Icon Fry Seasoning over the sour cream and guacamole for color and pop.
Chef’s Secret Pro-Tip
"Flank steak is a lean, highly flavorful cut, but it can get tough if cut incorrectly. Always look for the muscle fibers running down the meat and slice perpendicular (against) them to ensure every bite on your dirty fries is melt-in-your-mouth tender!"