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Plated meal

Mexican Carne Asada with Roasted Sweet Potato Fries & Cherry Tomato Salsa

  • Gluten Free
  • Paleo
  • Meat
  • Mexican
  • Beef

Carne asada fries are a local specialty found on the menus of taquería-like Mexican restaurants. We have lightened up this fun all-American favorite with Paleo-friendly ingredients that won't compromise on flavor!

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and cut the sweet potato into batons (the shape of fries).

  • 3.0 min

    Place the sweet potato on a baking tray, brush with olive oil and season with salt and pepper.

  • 4.5 min

    Place the sweet potato into the oven to roast.

  • 5.0 min

    Juice the orange and lime.

  • 6.5 min

    Peel and finely chop the shallots and garlic.

  • 8.0 min

    In a bowl, mix together the Worcestershire sauce, orange juice, lime juice, garlic, cumin and the apple cider vinegar

  • 10.5 min

    Add the steak to the orange-spice mixture and marinate.

  • 11.0 min

    Chop the cherry tomato and coriander.

  • 12.5 min

    To make the Pico de Gallo; In a bowl, mix together the tomato, 2/3 of the coriander, 2/3 of the jalapenos (to taste) and shallots. Set aside in the fridge.

  • 14.0 min

    Heat the oil in a frying pan over medium-high heat.

  • 15.5 min

    Remove the steak from the marinade and add to the pan. Sear the steak for 2-3 minutes on each side, until caramelised and browned on the outside, and cooked to your liking.

  • 21.0 min

    Remove the steak from the pan and place on a chopping board to rest.

  • 22.0 min

    Slice the steak into thick slices.

  • 23.0 min

    Remove the sweet potato fries from the oven and distribute among serving plates.

  • 24.5 min

    Arrange the steak sliced atop the sweet potato fries.

  • 25.5 min

    Serve the Pico de Gallo atop the carne asada fries.

  • 27.0 min

    Slice the avocado and serve atop the sweet potato carne asada fries.

  • 29.0 min

    Garnish with any remaining coriander and jalapenos.

  • Ingredients

    Rump Steak

    Cherry Tomatoes




    Apple Cider Vinegar


    juiced 1/4 orange juiced per person


    juiced 1/4 lime juiced per person

    Worcestershire Sauce

    Pickled Jalapenos


    finely chopped

    Fresh Coriander


    Sweet Potato

    cut into batons

    Olive Oil

    1/2 tablespoon per person


    finely chopped

    Ground Cumin

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