Forget nachos! These south-of-the-border–flavored fries — a San Diego invention — are piled high with steak, cheese and pico de gallo. It's like a steak burrito exploded on a bed of fries! Typically, these fries will set you back an entire day's worth of calories, but I lightened them up so you can eat them with no regret. Cheap, filling and messy, they are totally addicting.
Technique tip: Scared of cutting your own fries? Slice them into thin rounds or wedges instead.
For the steak:1.
Adjust oven racks in the top and bottom third of the oven. Preheat the broiler to high. Spray a large rimmed sheet pan lightly with oil.2.
Season the steak with the salt, cumin, garlic powder and pepper to taste. Arrange on the prepared pan. Broil on the top rack for about 4 minutes. Flip the pieces of steak and broil for 2 more minutes.3.
Remove the pan from the oven, transfer the steak to a plate, and tent it with foil (the meat will continue cooking).
For the fries:1.
Turn the oven to the bake setting and preheat to 450°F. Spray the pan with oil.2.
Cut the potatoes lengthwise into 1/4-inch-thick slabs, then cut each slab lengthwise into 1/4-inch-wide fries. Arrange the fries in a single layer on the prepared pan, drizzle with the oil, sprinkle with the salt and garlic powder, and toss well to coat.3.
Roast in the bottom third of the oven until browned on the bottom, about 10 minutes. Flip the fries and roast until crisp and browned, 8-10 more minutes. Remove the pan from the oven.
Slice the beef into thin strips across the grain, then chop the strips into small pieces. When the fries are done, top with the steak and cheddar. Return the pan to the oven to melt the cheese, about 2 minutes. Top with the pico de gallo and serve immediately.