California Burrito Recipe

Introduction

The California Burrito is a flavorful and hearty meal that combines tender marinated skirt steak with crispy French fries and fresh ingredients wrapped in a warm tortilla. It’s a perfect blend of savory and tangy flavors that make for a satisfying dinner or lunch.

Ingredients

• ⅓ cup soy sauce
• ⅓ cup lime juice
• ⅓ cup olive oil
• ¼ cup Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons cumin
• 1 teaspoon pepper
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• 1 pound skirt steak
• 4 burrito size tortillas
• 1 large ripe avocado, pitted and sliced
• French fries
• Pico de Gallo
• Pepper jack cheese, shredded
• Sour cream
• Salt and pepper to taste

Instructions

1. Step 1: In a sealable bag, combine soy sauce, lime juice, olive oil, Worcestershire sauce, garlic powder, cumin, pepper, salt, and cayenne pepper. Mix well to create the marinade.
2. Step 2: Add the skirt steak to the bag, seal it, and refrigerate for at least 2 hours to marinate while preparing the grill.
3. Step 3: Heat a grill to 400 degrees Fahrenheit. Remove the steak from the marinade and grill for 3-5 minutes on each side until the internal temperature reaches 130 degrees Fahrenheit.
4. Step 4: Let the steak rest for at least 10 minutes after grilling, then slice it into bite-sized pieces.
5. Step 5: Lay a tortilla flat on your work surface. Fill it with a quarter of the sliced steak, avocado slices, French fries, Pico de Gallo, shredded pepper jack cheese, and a dollop of sour cream. Season with salt and pepper to taste.
6. Step 6: Roll the burrito tightly, tucking in the ends to secure the filling. Repeat with the remaining tortillas and ingredients, then serve immediately.

Tips & Variations

• For extra flavor, let the steak marinate overnight in the refrigerator.
• Swap skirt steak for flank or sirloin steak if preferred.
• Add jalapeños or hot sauce for a spicy kick.
• Use crispy sweet potato fries instead of regular French fries for a twist.

Storage

Store leftover burritos wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat gently in a microwave or oven until warmed through. Note that fries may lose their crispiness upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a grill?

Yes, you can cook the steak in a hot skillet or broil it in the oven. Aim for a similar cooking time to achieve medium-rare doneness.

What can I use instead of Pico de Gallo?

If fresh Pico de Gallo is unavailable, you can substitute with fresh salsa or chopped tomatoes mixed with onions, cilantro, and lime juice for a similar fresh flavor.

California Burrito Recipe

Print Recipe

★★★★★

5 from 129 reviews

This California Burrito recipe features flavorful marinated skirt steak grilled to perfection and wrapped in a soft tortilla with creamy avocado, crispy French fries, fresh Pico de Gallo, melted pepper jack cheese, and cool sour cream. Combining smoky, tangy, and savory elements, this hearty burrito is a delicious fusion of Mexican and Californian flavors, perfect for a satisfying meal.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 4 burritos 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Marinade

• ⅓ cup soy sauce
• ⅓ cup lime juice
• ⅓ cup olive oil
• ¼ cup Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons cumin
• 1 teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon cayenne pepper

Main Ingredients

• 1 pound skirt steak
• 4 burrito size tortillas
• 1 large ripe avocado, pitted and sliced
• French fries, cooked and crispy (quantity as desired)
• Pico de Gallo (fresh tomato salsa), about 1 cup
• Pepper jack cheese, shredded (about 1 cup)
• Sour cream (about ½ cup)
• Salt and pepper to taste

Instructions

1. Make the Marinade: Combine ⅓ cup soy sauce, ⅓ cup lime juice, ⅓ cup olive oil, ¼ cup Worcestershire sauce, 2 teaspoons garlic powder, 2 teaspoons cumin, 1 teaspoon black pepper, ½ teaspoon salt, and ½ teaspoon cayenne pepper in a sealable plastic bag, mixing well to create the marinade.
2. Marinate the Steak: Place the 1 pound skirt steak into the marinade bag, seal it tightly, and refrigerate for at least 2 hours to allow the flavors to deeply penetrate the meat.
3. Prepare the Grill: Preheat a grill to 400 degrees Fahrenheit, ensuring it is hot and ready for cooking.
4. Grill the Steak: Remove the steak from the marinade and grill it for about 3 to 5 minutes on each side until the internal temperature reaches 130 degrees Fahrenheit for medium-rare doneness.
5. Rest the Steak: Transfer the grilled steak to a cutting board and let it rest for at least 10 minutes, letting juices redistribute for tender, juicy meat.
6. Slice the Steak: After resting, slice the steak into bite-sized pieces suitable for burrito filling.
7. Assemble the Burrito: Lay one burrito-size tortilla flat on a clean work surface. Add an even layer of the sliced steak, followed by ¼ of the sliced avocado, a handful of crispy French fries, about ¼ cup of Pico de Gallo, a generous sprinkle of shredded pepper jack cheese, and a dollop of sour cream. Season with salt and pepper to taste.
8. Roll and Serve: Fold in the sides of the tortilla and roll tightly to encase all ingredients. Repeat assembly with remaining tortillas and ingredients. Serve fresh and enjoy!

Notes

• Marinating the steak overnight will enhance the flavor even more.
• Use freshly cooked French fries for the best texture and taste.
• If you don’t have a grill, the steak can be cooked on a hot grill pan or skillet.
• Feel free to add jalapeños or hot sauce for extra heat according to preference.
• To keep tortillas warm and pliable, wrap them in a damp cloth before assembling.

Keywords: California burrito, grilled steak burrito, Mexican-American cuisine, skirt steak, burrito recipe, avocado burrito, pepper jack cheese, French fries burrito