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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/california-steak-burrito-recipe/