How to make it

1. https://www.youtube.com/embed/8KKg6n4p6kY
2. In a large bowl, or zip-top bag, combine all marinade ingredients and mix well. Add skirt steak to the marinade and place in the refrigerator for 6 hours to overnight.
3. When ready to cook, heat a grill pan over medium heat. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425°F. Bake frozen French fries according to package directions. 
4. While fries are baking, remove the steak from the marinade and discard the marinade. Place the steak on the grill and grill until desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a clean cutting board and let rest 5 minutes.
5. Transfer the fries to a large ovenproof platter or baking dish. Sprinkle with shredded Mexican cheese blend. Return the fries to the oven to melt the cheese, about 2 minutes.
6. Thinly slice the steak on a slight diagonal across the grain. Taste and season with kosher salt as needed. Scatter the steak over the cheese fries. Top with pico de gallo, guacamole, and Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Sprinkle with queso fresco cheese, pickled jalapeño slices, and the cilantro. Serve with the lime wedges. Enjoy!