Ingredients
2 pounds of flap steak
1 ¾ pounds of frozen Idaho fries
1 tsp cumin
1 tbsp smoked paprika
2 tbsp guajillo powder
2 tsp garlic powder
2 tsp dried oregano
2 tbsp lemon pepper
2 tsp salt
½ cup avocado oil
1 large tomato, diced
¼ sweet onion, diced
4 small avocados
2 jalapeño peppers
2 tbsp cilantro
2 Juice of limes
Salt and pepper to taste
Sour cream
Cilantro
Diced onions
Directions
Step 1
In a bowl, mix the cumin, smoked paprika, guajillo powder, garlic powder, dried oregano, lemon pepper, salt, and avocado oil to make the marinade.
Step 2
Place the flap steak in another bowl and pour the marinade over it. Set it aside to marinate while you prepare the guacamole.
Step 3
To make the guacamole, smash the avocados with a spoon in a bowl, then add the diced tomatoes, sweet onions, jalapeño peppers, cilantro, lime juice, salt, and pepper to taste. Mix everything together until well combined.
Step 4
Preheat the grill on high heat. Once the grill is hot, cook the steak for 4 minutes per side, or until it’s cooked to your desired level of doneness.
Step 5
Remove the steak from the grill and let it rest for a few minutes. Then, slice it into bite-size pieces.
Step 6
While the steak is resting, heat up oil in a fryer to 350 degrees Fahrenheit. Fry the Idaho fries until they’re golden brown, then remove them from the fryer and season them with salt and pepper.
Step 7
To assemble the dish, add the fries to a plate, followed by the sliced steak. Add a heaping spoonful of guacamole in the middle, then sprinkle cilantro and diced onions all over. Finally, add a dollop of sour cream on top.
Step 8
Serve hot and enjoy!
