Nauruan-Style Grilled Beef Fries

Ingredients

In this Nauruan adaptation, we incorporate local flavors and ingredients to give the dish a unique twist. Instead of traditional Mexican spices, we use a blend of Nauruan spices to marinate the beef, infusing it with a distinct flavor profile. Additionally, we replace the traditional cheese topping with a creamy coconut sauce, adding a tropical touch to the dish. We alse have the original recipe for Carne Asada Fries, so you can check it out.

• 500g (1.1 lb) beef steak, thinly sliced 500g (1.1 lb) beef steak, thinly sliced
• 1 kg (2.2 lb) potatoes, cut into fries 1 kg (2.2 lb) potatoes, cut into fries
• 2 tablespoons Nauruan spice blend (made with local spices such as turmeric, cumin, coriander, and chili powder) 2 tablespoons Nauruan spice blend (made with local spices such as turmeric, cumin, coriander, and chili powder)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 cup coconut milk 1 cup coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the thinly sliced beef with the Nauruan spice blend, salt, and pepper. Allow it to marinate for at least 30 minutes.
3. 3.
   In a separate bowl, mix the diced tomatoes, chopped onion, cilantro, lime juice, salt, and pepper to make the tomato salsa. Set aside.
4. 4.
   Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the potato fries until golden and crispy. Remove from the oil and drain on paper towels.
5. 5.
   Grill the marinated beef slices for 2-3 minutes on each side, or until cooked to your desired level of doneness. Remove from the grill and let it rest for a few minutes before thinly slicing it.
6. 6.
   In a small saucepan, heat the coconut milk over low heat until warm. Season with salt and pepper to taste.
7. 7.
   To assemble the dish, place the crispy fries on a serving platter. Top with the grilled beef slices and drizzle with the coconut sauce. Finish by spooning the tomato salsa over the beef and garnish with additional cilantro if desired.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or ribeye. Make sure to slice it thinly against the grain to ensure tenderness.
• Nauruan spice blend — If you can't find a pre-made Nauruan spice blend, you can create your own by combining equal parts turmeric, cumin, coriander, and chili powder.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well mixed.

Tips & Tricks

• For an extra kick of flavor, add a dash of Nauruan hot sauce to the tomato salsa.
• If you prefer a milder coconut flavor, use light coconut milk instead of full-fat.
• To save time, you can use frozen pre-cut fries instead of making them from scratch.
• Experiment with different toppings such as shredded coconut or chopped peanuts for added texture and taste.
• Serve the dish immediately after assembling to ensure the fries stay crispy.

Serving advice

Nauruan-Style Grilled Beef Fries are best served hot and fresh. Arrange the fries and beef slices on individual plates or a large platter. Drizzle the coconut sauce generously over the beef and fries, and spoon the tomato salsa on top. Serve with extra lime wedges on the side for an added burst of citrus flavor.

Presentation advice

To make the dish visually appealing, arrange the golden fries in a neat pile on the plate. Place the grilled beef slices on top, slightly overlapping each other. Drizzle the coconut sauce in a zigzag pattern over the beef and fries. Garnish with fresh cilantro leaves and a sprinkle of Nauruan spice blend for an extra touch of color.