Animal-Style Fries with Grilled Steak
Translated from Spanish, the language of the reel.
Nick Nesgoda cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy french fries topped with marinated and grilled skirt steak, caramelized onions, optional American cheese, and a creamy animal-style sauce. The steak is marinated with Bachan’s sauce, citrus, garlic, and seasoning for an intense, smoky flavor.
- Time
- 2 hours 40 minutes
- Equipment
- Stovetop and grill
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 120 g
- 120 g
- 60 g
- 25 g
- 150 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 3.05 kg before cooking, which is about 760 g per serving.
Steps
In a bowl, combine the Bachan’s sauce, Thundering Longhorn seasoning, chopped garlic, orange juice, lime juice, and olive oil. Mix until well combined.
Add the skirt steak to the marinade and coat it on all sides. Cover the bowl or transfer everything to a resealable bag and refrigerate for 1 to 2 hours; the transcript mentions that one hour also works.
Wash the potatoes well and cut them into fries approximately ¼ inch (6 mm) thick. For crispier fries, soak them in ice water while preparing the other components to remove some of the starch; then drain and dry them very well. Alternatively, use frozen french fries.
Dice the onion into small pieces using a sharp knife.
Heat a skillet over medium-low heat and add the onion. Cook for 15 to 20 minutes, stirring occasionally, until soft, golden, and caramelized. Remove from the heat and set aside.
In a small bowl, combine the mayonnaise, ketchup, mustard, apple cider vinegar, garlic powder, and smoked paprika. Mix until smooth and refrigerate until ready to serve.
Preheat a gas grill over high heat. Remove the steak from the marinade and let the excess drip off to prevent flare-ups.
Place the steak on the hot grill. Grill for approximately 3 to 4 minutes per side, turning every 3 to 4 minutes, until it reaches an internal temperature of 135 °F (57 °C) (57 °C (135 °F)) for medium-rare.
Transfer the steak to a cutting board and let it rest while you fry the potatoes. Resting allows the juices to redistribute.
While the meat rests, heat the frying oil to 350 °F (180 °C) (175 °C (350 °F)). If using homemade fries, dry them completely before placing them in the oil to reduce splattering.
Fry the potatoes in batches without overcrowding the pot, until golden and crisp. Remove them with a slotted spoon, drain them on a wire rack or paper towels, and season to taste.
Cut the steak against the grain, then cut it into small bite-size pieces.
Assemble each serving over a bed of french fries. Add the optional American cheese, caramelized onions, steak pieces, and a generous drizzle of sauce. Serve immediately.
Notes
The amounts of potatoes, onion, frying oil, and steak were not specified in the post; they were estimated for 4 servings. For greater food safety, use a thermometer and cook the meat to the desired doneness. The stated oil amount is the approximate volume for the deep fryer, not necessarily the amount consumed.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 2887
- Protein
- 34 g
- Carbs
- 60 g
- Fat
- 280 g
- Fiber
- 6 g
Where the calories come from
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