Recipe Background
Surf's up, bro! Okay, we're not actually hangin' ten right now, but these California Burritos are making us want to. There's so much West coast tastiness found within these tasty wraps. From the juicy skirt steak to the fresh avocado to the crispy french fries and everything else in between, you'll be riding the flavor wave with every bite! Your days will be sunnier when you have California Burritos for lunch!
Surf's up, bro! Okay, we're not actually hangin' ten right now, but these California Burritos are making us want to. There's so much West coast tastiness found within these tasty wraps. From the juicy skirt steak to the fresh avocado to the crispy french fries and everything else in between, you'll be riding the flavor wave with every bite! Your days will be sunnier when you have California Burritos for lunch!
Ingredients
- 1/3 cup soy sauce
- 1/3 cup lime juice
- 1/3 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon black pepper plus more, to taste
- 1/2 teaspoon salt plus more, to taste
- 1/2 teaspoon cayenne pepper
- 1 pound skirt steak
- 4 tortillas burrito-sized
- 1 large avocado sliced
- french fries to taste, cooked and warm
- pico de gallo to taste
- pepper jack cheese to taste, shredded
- sour cream to taste
Directions
- In a large resealable plastic bag, add the soy sauce, the lime juice, the olive oil, the Worcestershire sauce, the garlic powder, the cumin, the 1 teaspoon of the black pepper, 1/2 teaspoon of the salt, the cayenne, and the steak and seal the bag. Marinate in the refrigerator for at least 2 hours and up to overnight.
- Preheat the grill to about 400 degrees F.
- Place the steak on the grill and cook until it reaches an internal temperature of 130 degrees F for medium-rare doneness, about 3-5 minutes on each side.
- Transfer the steak to a cutting board and let it rest until it reaches an internal temperature of 135 degrees F for medium-rare doneness, about 10 minutes.
- Slice the steak into bite-sized pieces.
- Lay the tortillas on a clean work surface and 1 at a time, evenly top them with the cooked steak pieces, the avocado slices, the french fries, the pico de gallo, the cheese, the sour cream, the extra salt, and the extra black pepper.
- Tightly roll up each of the burritos, tucking in the ends as you go.
- Wrap the burritos tightly in foil, then slice in half.
- Serve.
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