California Burrito Recipe
A delicious California Burrito combining marinated grilled skirt steak, creamy avocado, crispy French fries, fresh Pico de Gallo, melted pepper jack cheese, and tangy sour cream, all wrapped in a warm tortilla. This recipe features a flavorful marinade and quick grilling to create a juicy, satisfying burrito perfect for any casual meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
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 cumin
- 1 teaspoon 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 (enough to fill burritos, approx. 2 cups)
- Pico de Gallo (about 1 cup)
- Pepper jack cheese, shredded (about 1 cup)
- Sour cream (about ½ cup)
- Salt and pepper to taste
Instructions
- Make 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 cumin, 1 teaspoon pepper, ½ teaspoon salt, and ½ teaspoon cayenne pepper. Mix thoroughly to create a flavorful marinade.
- Marinate the steak: Add 1 pound of skirt steak to the bag with the marinade, seal it tightly, and refrigerate for at least 2 hours to allow the flavors to infuse the meat.
- Preheat the grill: While the steak marinates, heat your grill to 400°F (204°C) to prepare for cooking.
- Grill the steak: Remove the steak from the marinade and grill it for approximately 3-5 minutes on each side until the internal temperature reaches 130°F (54°C) for a medium-rare finish.
- Rest the steak: Take the steak off the grill and let it rest for at least 10 minutes to allow the juices to redistribute, then slice it into bite-size pieces.
- Assemble the burrito: Lay one burrito-sized tortilla flat on a work surface. Add a quarter of the sliced steak, ¼ of the sliced avocado, a generous handful of French fries, some Pico de Gallo, shredded pepper jack cheese, and a dollop of sour cream. Season with salt and pepper to taste.
- Roll and serve: Roll the tortilla tightly, folding in the ends to keep the filling secure. Repeat with the remaining tortillas and ingredients. Enjoy your fresh California burrito immediately!
Notes
- Marinating the steak overnight will intensify the flavor even more.
- French fries can be freshly made or store-bought frozen fries; just ensure they are hot and crispy.
- Adjust the cayenne pepper to control the spiciness of the marinade.
- Resting the steak after grilling ensures the meat remains juicy and tender.
- For a gluten-free version, use gluten-free tortillas and verify Worcestershire sauce ingredients.
Keywords: California burrito, grilled skirt steak burrito, avocado burrito, Mexican-American cuisine, easy burrito recipe
Find it online: https://kitchenbyclara.com/california-burrito-recipe/
