Mexican Street Fries
Prep time: 
Cook time: 
Total time: 
Serves: 5
What You'll Need
  • Fries
  • 3 sweet potatoes, peeled and thinly sliced
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 3 TBS. olive oil
  • 2 TBS. cornstarch
  • Cotija cheese (for serving)
  • Sriracha (for serving)
  • Cilantro (for serving)
  • Steak
  • 1 package skirt steak
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 TBS. olive oil
  • 1 garlic clove (minced)
  • 4 Brussels Sprouts (thinly sliced)
  1. Fries
  2. In a large bowl, add the sliced/peeled sweet potatoes and cover with ice-water and let soak for about 30-40 minutes.
  3. Once fully soaked, drain and pat dry with a paper towel. Add to the fries the olive oil, chili powder, paprika, salt, and cornstarch. Toss to combine.
  4. Preheat the oven to 375.
  5. Line two baking sheets ( preferably dark to get a nice golden brown color) with parchment paper and divide the fries equally between the two sheets.
  6. Bake for about 35-40 minutes or until cooked through and golden brown.
  7. Set aside.
  8. Skirt Steak
  9. In a medium-sized bowl add the skirt steak and the cumin, chili powder, paprika, olive oil and minced garlic clove and toss to combine. Let marinade for about 15 minutes.
  10. To a hot pan, add the steak and sear for about 3-4 minutes on each side. Right before they're finished cooking, add the Brussels Sprouts and let cook for about 2 minutes (or until tender).
  11. To Serve
  12. Layer the fries, steak and Brussels Sprouts and top with Sriracha, cilantro and Cotija cheese!
Recipe by The Blonde Chef at