For the Carne Asada: in a large tupperware, add the olive oil, juice from orange and limes, minced garlic, cilantro and white onion. Stir to combine. Season the steak with salt and pepper and place in the container. Refrigerate for 2 hours.
Bring a large pot of water to a boil. Boil the potatoes until fork tender and rinse under cold water.
Preheat the oven to 450 degrees F. Spray a large baking tray with cooking oil, place the boiled potatoes on the tray and use the back of a drinking cup to press down onto the potatoes to smash them. Repeat until all the potatoes are smashed. Line them up on the tray making sure not to overlap. Drizzle some olive oil over all the potatoes just enough to coat and season with some salt and pepper. Bake for 20 minutes. Flip the potatoes and bake an additional 10 minutes or until golden and crispy.
While the potatoes are baking, remove the steak from the fridge and allow to come to room temperature. Preheat the grill to 400 degrees F.
Once the potatoes have been flipped and returned to the oven, grill the steak 4 minutes per side for medium rare. Remove from the grill and let rest for 10 minutes. Thinly slice against the grain into thin strips, cut again into cubes.
For the queso: heat olive oil in a medium sized sauce pan. Cook onions and garlic until translucent. Dust with the flour and stir to combine. Add the salsa verde, cook for an additional minute. Stir in the milk and let simmer until thickened. Lastly, stir in the cheese continuously until completely melted. For thinner queso add a bit more milk. Taste and adjust seasonings if needed.
To serve: Top the potatoes with queso, load on the carne asada and garnish with chopped onion, cilantro and jalapenos. Enjoy!