DUI Fries
Welcome back to Smokin' and Grillin' wit AB! Today, I've got a recipe that's gonna blow your taste buds outta the water: Smokin' DUI Fries! Now, before you go raisin' an eyebrow, let me tell ya, these fries are not your ordinary spuds.
Servings: 4 people
Cost: $
Ingredients
For Fries:
- Potatoes (or frozen fries)
- Oil for frying
- Bacon sea salt
For Assembly:
- Pastrami
- Thick-cut bacon
- Mexican blend cheese
- Jalapenos
- Chili peppers
- Carne Asada
- Chili
- Cheese Sauce
Instructions
- To begin, marinate your skirt steak and make your chili and set aside.
- Peel and cut potatoes into fries, or use frozen fries. Heat oil in a deep fryer or pot to 375°F. Fry potatoes until golden and crispy, then drain on paper towels. Season fries with bacon sea salt while hot.
- Preheat grill to medium-high heat. Remove flank steak from marinade and grill to desired doneness, about 4-5 minutes per side for medium-rare. Let rest before slicing thinly against the grain. Check with a food thermometer: steak should reach at least 145°F, followed by a three-minute rest. Use the time as a guide and continue cooking if needed.
- Layer fries on a serving platter. Top with Mexican blend cheese, chili, cheese sauce, sliced flank steak, pastrami, and chopped bacon. Garnish with sliced jalapenos and chili peppers. Serve hot and enjoy!
Notes
- Have the toppings ready before assembling and serve the loaded fries promptly for the best crisp texture.
- Store-bought chili and cheese sauce are options when you want to reduce component preparation, as suggested in the article.
- Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F. Reheat to 165°F; do not rely on crispness alone.
Nutrition
Serving: 1g | Calories: 350kcal