Marinate the Steak. Whisk together the marinade ingredients in a large bowl or shallow dish. Add the flank steak or skirt steak, turning to coat. Cover and refrigerate for at least 1 hour, up to 4 hours. Alternatively, rub the steak with carne asada rub.

Make the Fries.Oven method: Preheat oven to 425°F. Toss the cut potatoes with canola oil, salt, and seasoning. Spread in a single layer on a parchment-lined baking sheet — don't crowd the pan or they'll steam instead of crisp. Bake 20-30 minutes, flipping once halfway, until golden brown and crispy. Leave oven on. Air fryer method: Toss potatoes with oil and seasonings. Cook in a single layer in the air fryer at 400°F for 18–22 minutes, shaking the basket halfway through, until golden fries with crispy edges appear. Work in batches for best results.

Cook the Carne Asada. Remove the marinated steak from the refrigerator 15 minutes before cooking. Heat a cast-iron skillet until very hot. Or an outdoor grill. Add the steak and cook 4–5 minutes per side for medium, or until internal temperature reaches 130–135°F for medium-rare. Transfer to a cutting board and let the meat rest 5 minutes — resting is essential for a juicy steak. Slice against the grain into thin slices, then cut into small bite-sized pieces.

Assemble: Top fries with beans and cheese on top of the fries and return to the oven for 4-5 minutes until the cheese melts into a gooey, melty layer. Pile the chopped carne asada on top, then add pico de gallo, a drizzle of sour cream, crumbled cotija cheese, guacamole and lime wedges on the side.