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Gridiron Grub: Carne asada fries

This week's battle on the field isn't the only east coast-west coast match-up going on. Here on Patriots Lifestyle, we have another rivalry for you: classic New England food against traditional Californian fare.  

Earlier this week, nutrition chef Valerie Cogswell shared her recipe for a lighter lobster roll, and on today's episode of Totally Patriots, Chef Mike is showing how to make carne asada fries in honor of tomorrow's game against the Raiders.

So, let us know: which one do you prefer for your tailgate or party?



  • 1 flank steak, 2 lb
  • French fries
  • Cheese


  • 2 cloves garlic, peeled
  • 1⁄3 cup fresh cilantro leaves
  • 1⁄2 cup Mexican beer (Corona, Modelo, etc.)
  • Zest of 1 lime
  • 1⁄4 cup fresh lime juice
  • 1⁄4 cup extra virgin olive oil
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1⁄4 tsp ground chipotle chili
  • 1⁄2 tsp salt

To make the marinade, put the garlic in a food processor and pulse until finely chopped. Add the cilantro and pulse a few times, then add the rest of the ingredients and blend together.

Put the steak in a Ziploc bag and pour in the marinade. Massage the steak in the bag for about a minute before putting the bag in the refrigerator for at least four hours. You can allow it to sit for up to 24 hours.

Once the steak is marinated, grill it over medium-high heat until medium rare.

Slice steak, place on top of fries and add cheese. Heat it on the grill for a few minutes until the cheese is melted.

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