One of the important things is the amount of cheese used. I always love cheese, but for these, there doesn't need to be too much cheese. Aaron and I both felt like this was a really good take on one of our favorite take-out foods, we gave it a perfect 10, and so did Owen, and Noah gave it a 9. Each serving, for 5 servings, was 583, but that includes LOTS of steak. Here's the easy recipe
Pico de Gallo:
3 Roma tomatoes (or a little less), chopped
1/2 large jalapeno, seeded and ribs removed, chopped
1/2 yellow onion, chopped
1/2 lime, juiced
2 T chopped cilantro
1/4 recipe Pico de Gallo
2 Haas avocados
1/4 c tequila (or a balsamic vinegar and some soy sauce might be good too if you don't use alcohol)
1 lime, juiced
dash of coriander
2 garlic cloves, smashed and chopped
1/2 large jalapeno, diced
1/4 c olive oil
1.5 lbs flank steak, trimmed of fat and seasoned
Fries-homemade or storebought
1/2 c Mexican cheese
Mix together the ingredients for the pico and stir well, being sure to be generous with the salt. Set in the refrigerator until ready to use.
Mix together the tequila, lime, coriander, garlic jalapeno and salt. Drizzle in the olive oil, then pour over the flank steak. Let marinate in the fridge for a few hours.
When ready to prepare, cook the fries either in the oven, or if frying your own, in oil. Mix together the guacamole, then portion the fries onto five plates. Top each fry portion with cheese, then top with steak. Serve with sour cream, guacamole, and pico de gallo.