California Steak Burrito Recipe

Introduction

The California Burrito is a beloved San Diego classic, known for its hearty and flavorful combination of grilled steak, crispy fries, fresh avocado, and tangy pico de gallo. This recipe brings together bold seasonings and simple ingredients to create a satisfying meal perfect for any time of day.

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 to create the marinade.
2. Step 2: Add the skirt steak to the bag, seal it well, and refrigerate for at least 2 hours to allow the flavors to infuse.
3. Step 3: Preheat a grill to 400°F (204°C). Remove the steak from the marinade and grill for 3-5 minutes per side, or until the internal temperature reaches 130°F (54°C) for medium-rare.
4. Step 4: Remove the steak from the grill and let it rest for at least 10 minutes before slicing into bite-sized pieces.
5. Step 5: Lay one tortilla on a clean surface and fill it with a portion of grilled steak, sliced avocado, French fries, pico de gallo, shredded pepper jack cheese, and sour cream. Season with salt and pepper to taste.
6. Step 6: Roll the tortilla tightly, tucking in the ends to secure all the fillings. Repeat with the remaining tortillas and ingredients.
7. Step 7: Serve the burritos fresh and enjoy!

Tips & Variations

• For extra flavor, let the steak marinate overnight in the refrigerator.
• Swap skirt steak with flank steak or sirloin for a different texture.
• Try adding jalapeños or hot sauce for a spicy kick.
• Use sweet potato fries instead of regular fries for a unique twist.
• If you prefer, warm the tortillas before assembling to make them more pliable.

Storage

Store any leftover burrito fillings separately in airtight containers in the refrigerator for up to 3 days. It’s best to assemble fresh burritos before serving. Reheat steak and fries gently in a skillet or oven to maintain texture. Avoid storing fully assembled burritos to prevent the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of meat for the California Burrito?

Yes, flank steak or sirloin are great alternatives to skirt steak and work well with this marinade and grilling method.

What can I use if I don’t have pico de gallo?

You can substitute with fresh chopped tomatoes, onions, cilantro, and a squeeze of lime juice mixed together to create a simple salsa.

California Steak Burrito Recipe

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★★★★★

4.9 from 80 reviews

This California Burrito recipe features marinated and grilled skirt steak combined with crispy French fries, creamy avocado, fresh Pico de Gallo, pepper jack cheese, and sour cream all wrapped in a warm, soft tortilla. A perfect blend of bold flavors and textures that make for a satisfying and hearty meal.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 4 servings 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 ground cumin
• 1 teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon cayenne pepper

Steak and Burrito Fillings

• 1 pound skirt steak
• 4 burrito size flour tortillas
• 1 large ripe avocado, pitted and sliced
• French fries (about 2 cups cooked)
• 1 cup Pico de Gallo
• 1 cup shredded pepper jack cheese
• ½ cup sour cream
• Salt and pepper, to taste

Instructions

1. Prepare the Marinade: In a sealable plastic bag, combine ⅓ cup soy sauce, ⅓ cup lime juice, ⅓ cup olive oil, ¼ cup Worcestershire sauce, 2 teaspoons garlic powder, 2 teaspoons ground cumin, 1 teaspoon black pepper, ½ teaspoon salt, and ½ teaspoon cayenne pepper. Seal the bag and mix thoroughly.
2. Marinate the Steak: Add the 1 pound of skirt steak to the marinade bag, sealing it securely. Place it in the refrigerator and let it marinate for at least 2 hours to allow the flavors to fully infuse the meat.
3. Preheat the Grill: About 30 minutes before cooking, heat your grill to 400 degrees Fahrenheit to ensure it is properly hot for a good sear.
4. Grill the Steak: Remove the steak from the marinade and grill it over direct heat for 3-5 minutes per side. Use a meat thermometer to check for an internal temperature of 130 degrees Fahrenheit for medium-rare.
5. Rest the Steak: After grilling, transfer the steak to a cutting board and let it rest for at least 10 minutes. This resting period allows the juices to redistribute for tender, juicy slices.
6. Slice the Steak: Once rested, slice the steak into bite-sized pieces to prepare for assembling the burritos.
7. Assemble the Burritos: Lay a burrito-sized tortilla flat on a clean surface. Layer with a quarter of the sliced steak, avocado slices, a handful of French fries, Pico de Gallo, shredded pepper jack cheese, and a spoonful of sour cream. Season with salt and pepper as desired.
8. Roll the Burrito: Fold in the sides of the tortilla and then roll it tightly from one edge to the other, ensuring all fillings are securely wrapped.
9. Serve: Repeat the assembly steps with the remaining tortillas and ingredients. Serve the California Burritos fresh and enjoy immediately for the best flavor and texture.

Notes

• For best results, use freshly cooked French fries or homemade fries for the authentic California Burrito taste.
• You can substitute skirt steak with flank steak or sirloin if preferred.
• Adjust cayenne pepper to taste for desired heat level.
• If a grill is not available, a stovetop grill pan can be used instead.
• Leftover burritos can be wrapped in foil and reheated in the oven for a warm meal later.

Keywords: California burrito, grilled steak burrito, skirt steak recipe, Mexican-American cuisine, burrito with fries, grilled meat burrito