Description
California burritos deliver San Diego’s legendary street flavor with crispy french fries tucked inside rich carne asada. Mexican-American fusion cuisine celebrates bold flavors and hearty ingredients that satisfy serious hunger cravings.
Ingredients
Scale
Protein:
- 1.5–2 pounds flank steak (or skirt or sirloin steak, trimmed of fat)
- 4 garlic cloves (minced)
Marinade Ingredients:
- 0.5 cup olive oil
- 2 limes (juiced)
- 2 tablespoons white vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 jalapeno (minced and seeds removed)
- 1 handful fresh cilantro leaves or parsley
Pico de Gallo & Burrito Ingredients:
- 4 chopped tomatoes
- 1 jalapeno (diced, seeds removed)
- 1 small red onion (diced)
- 1 lime (juiced)
- 1 tablespoon fresh chopped cilantro or parsley
- Salt and pepper (to taste)
- 6 10 or 12-inch flour tortillas
- 3 cups shredded sharp cheddar cheese (Monterey Jack or Pepper Jack)
- Cooked french fries (Alexia Organic Yukon Gold)
- Shredded lettuce
- Sour cream
- Guacamole
Instructions
- Prepare the flank steak 6 to 8 hours before cooking by placing it in a large baking dish. Use a fork to create perforations approximately 1 inch (2.5 centimeters) apart across the entire surface of the meat.
- Blend all marinade ingredients in a blender or food processor until achieving a smooth consistency. Thoroughly coat the steak with the marinade, cover with plastic wrap, and refrigerate.
- Prepare the additional ingredients by seasoning them with salt and black pepper according to personal taste preferences.
- Remove the marinated steak from the refrigerator and allow it to reach room temperature. Preheat a grill or cast iron skillet to medium-high heat.
- Remove the steak from the marinade and pat dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.
- Cook the steak for 5-10 minutes on each side, depending on thickness and desired doneness. Use tongs to flip the meat and ensure even cooking.
- Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute internally.
- Slice the steak thinly against the grain to maximize tenderness and create ideal burrito filling.
- Warm the tortillas slightly to increase flexibility. Layer shredded cheese on one side of the tortilla, followed by the sliced steak.
- Add crispy french fries on top of the steak, then sprinkle additional cheese to help bind the ingredients.
- Carefully fold the tortilla, tucking in the sides to create a tight, compact burrito.
- Melt butter in the same skillet used for cooking the steak. Gently place the assembled burritos seam-side down and cook until golden brown and crispy on all sides.
- Serve the burritos on a bed of fresh lettuce, accompanied by pico de gallo and optional additional toppings like sour cream or guacamole.
Notes
- Marinate flank steak six to eight hours ahead for maximum flavor absorption and tenderness.
- Blend marinade ingredients until smooth, creating a rich and complex seasoning base for the meat.
- Generously season steak with salt and pepper before grilling or using a cast iron skillet for perfect caramelization.
- Rest cooked meat for 5-10 minutes to ensure juices redistribute, guaranteeing succulent slices when cutting against the grain.
- Layer tortillas strategically with cheese, meat, more cheese, and crispy fries before sautéing in butter until golden brown and crispy exterior develops.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6
- Calories: 785 kcal
- Sugar: 2g
- Sodium: 830mg
- Fat: 49g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg