These Mexican street fries feature baked sweet potato fries piled high with juicy sliced steak, brussels sprouts, hot sauce, and Cotija cheese!
Skip the food truck and whip up a batch of sweet potato Mexican fries next time the craving hits! Baked sweet potato fries with marinated steak is enough to make mouths water, but the other tasty additions take these Mexican fries over the top – and dare I say, healthy? Ok, this isn’t the most nutritious recipe I’ve shared. However, it is healthy-ish, so I’m going with it! The fries are baked, which is fantastic. Moreover, sweet potatoes are nutritional powerhouses, steak is high in protein, and brussels sprouts are rich in fiber and essential vitamins.
Nutrition aside, these fries are probably the best you’ll ever eat, which helps make up for their less-than-healthy components. They are seriously party-in-your-mouth good. Who doesn’t love a pot of warm, salty deliciousness?
Why You’ll Love Mexican Street Fries
- Healthy indulgence – The recipe uses smart substitutes for what you’ll find in most loaded fries. Sweet potatoes replace russets, nothing is deep-fried, and a large portion of these Mexican street fries is lean protein.
- Layers upon layers of flavor – If you’re into layers of flavor, this Mexican street fries recipe is for you. The fries are golden brown, crisp, and a bit sweet, while the steak is slightly smoky from the cumin. On top of that, brussels sprouts bring some vegetal notes to the fries, and you get tang from the cheese. Simply put, a lot is going on, and it’s all good!
- Affordable – I greatly appreciate recipes that turn inexpensive, accessible ingredients into something impressive, and this Mexican street fries recipe does that. Main ingredients aside, you probably have everything else in your fridge or pantry right now.
Mexican Street Fries Ingredient Notes
- Sweet potatoes: Sweet potatoes are versatile and tasty. They’re high in vitamin A and support immune health, plus the root vegetables are excellent sources of gut health-supporting fiber.
- Spices: Cumin, chili powder, and paprika give the Mexican street fries a smoky, spicy punch of flavor.
- Cornstarch: Cornstarch is essential for crispy baked fries. It creates a nice crunchy coating on the fries while protecting them from moisture loss, making them fluffy inside.
- Skirt steak: If you have a choice, ask for an inside skirt steak to save calories and get a little more protein!
- Brussels sprouts: Brussels sprouts’ naturally bitter flavor complements the sweetness of the potatoes.
- Sriracha: Adds a garlicky, spicy kick to the fries.
- Cotija cheese: This crumbly salty cheese is a cross between a mild feta cheese and parmesan cheese. The firm crumbles make for a nice textural topping.
Find the full ingredients list with amounts in the recipe card below!
How to Make Mexican Street Fries
- Soak the potatoes: Cover the sweet potatoes with ice water and soak them for at least 30 minutes. Soaking the potatoes before cooking is important since it helps release their starch. As a result, the fries will be super crispy!
- Bake: Toss the sweet potato fries with oil, seasonings, and cornstarch. Then, divide the fries between two baking sheets and bake for 35-40 minutes.
- Marinate the steak: To marinate, add the steak to a bowl with the cumin, chili powder, paprika, olive oil, and garlic.
- Sear the steak: After 15 minutes in the marinade, heat a pan, then sear the steak for 3-4 minutes per side. The brussels sprouts go in during the last two minutes. Thinly slice the steak once it has had time to rest.
- Assemble and serve: Plate the fries, then arrange the steak and brussels sprouts on top. Finish with sriracha, cilantro, and cotija cheese.
Variations, Substitutions & Cooking Tips
- Peeling is optional – Peeled or sliced sweet potatoes are fine. In fact, the skin is a good source of fiber, so that’s something to consider.
- Don’t overcook the steak – Cooking skirt steak past medium will render it tough and chewy. For accuracy, use an instant-read thermometer and remove from the heat 5-10 degrees shy of the desired doneness.
- Any hot sauce is fine – No sriracha? No problem. Use what you have on hand for these Mexican fries.
- Make it vegan – Swap steak for your favorite vegan meat substitute or canned beans.
Storage & Freezer Tips
Store any leftovers in airtight containers. The fries, steak, and brussels sprouts should be separate (ideally without the toppings) and refrigerated until you are ready to eat. They will stay fresh for 3-4 days. Freezing is not recommended.
How to Reheat
To reheat the fries, warm them in a 425-degree (Fahrenheit) oven for 8-10 minutes or until crispy. As for the steak, first, add it to a microwave-safe bowl with a splash of beef broth. Then, pop the bowl in the microwave and heat the steak in 30-second intervals. Once done, assemble the Mexican street fries (the residual heat will warm the brussels sprouts) and eat!
Sweet Potato Mexican Street Fries with Steak
These Mexican street fries feature baked sweet potato fries piled high with juicy sliced steak, brussels sprouts, hot sauce, and Cotija cheese!
Ingredients
Fries
- 3 sweet potatoes, peeled and thinly sliced
- 3 tbs olive oil
- 1 tsp. chili powder
- 1 tsp paprika
- 1 tsp salt
- 2 tbs cornstarch
- Sriracha
- 1 tbs Cilantro, chopped
- 1/4 cup Cotija cheese
Steak
- 1 lb 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
Instructions
Sweet Potato Fries
- In a large bowl, add the sliced/peeled sweet potatoes and cover with ice-water and let soak for about 30-40 minutes.
- 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.
- Preheat the oven to 375°F.
- 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.
- Bake for about 35-40 minutes or until cooked through and golden brown. Set aside.
Skirt Steak
- 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.
- Preheat skillet to a medium-high heat, 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).
- To Serve, layer the fries, steak and Brussels Sprouts and top with Sriracha, cilantro and Cotija cheese!
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