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1
Place a 2 pound flank steak in a large baking dish and cover with 4 cloves garlic, jalapeno, lime juice, orange juice, 1 cup chopped cilantro, and olive oil.
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2
Place in the fridge and let it marinate for 4-5 hours.
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3
Heat a grill over high heat.
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4
Remove the flank steak from the marinade and grill for 5 minutes on each side.
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5
Remove from the grill and let rest before slicing.
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6
Preheat the oven to 400 degrees F.
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7
Peel the potatoes and slice into thick wedges.
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8
Each potato should yield about 8 wedges.
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9
Place the wedges into a plastic bag and add the garlic salt, black pepper, onion flakes, cumin and remaining olive oil.
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10
Give the bag a gentle shake until the potatoes are coated with the seasoning.
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11
Lay the potatoes on a parchment lined baking sheet and bake in the preheated oven for 20 minutes.
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12
Remove from oven and flip the potatoes over and let them bake for another 20-25 minutes until they are golden brown.
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13
Remove from oven and let cool slightly.
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14
While the potatoes are cooling, mash together the avocados and 2 Tablespoons chopped cilantro in a bowl.
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15
Season with salt and pepper as needed.
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16
Place the baked steak fries onto a plate.
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17
Cover with the carne asada, cheese, pico de gallo and finally the guacamole.
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18
Serve immediately.
