California Burrito
This delicious California Burrito is filled with well-seasoned grilled steak, pepper jack cheese, French fries, pico de Gallo, sour cream and avocado, all wrapped up in a warm flour tortilla. A flavorful lunch or dinner option that will be an absolute hit!
Servings: 4 Servings
Ingredients
Steak
- 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
Burrito
- 4 burrito size tortillas
- 1 large ripe avocados, pitted and sliced
- French fries
- Pico de Gallo
- pepper jack cheese, shredded
- sour cream
- salt and pepper to taste
Instructions
Make the steak
- In a sealable bag mix the soy sauce, lime juice, olive oil, Worcestershire sauce, garlic powder, cumin, pepper, salt, and cayenne pepper.
- Add the skirt steak to the bag, seal it and let it marinate in the fridge for at least 2 hours. While the meat is marinating, heat a grill to 400 degrees Fahrenheit.
- Once the steak is ready, grill it for about 3-5 minutes on each side. The internal temperature should be 130 degrees Fahrenheit.
- Remove the steak from the grill and let it rest for at least 10 minutes. Slice it into bite size pieces.
Assemble the burrito
- Lay a tortilla on a work surface. Fill it with steak, avocado, french fries, pico de gallo, pepper jack cheese, and sour cream. Salt and pepper to taste.
- Roll the burrito tight, tucking the ends in as you go. Continue with the remaining ingredients and enjoy fresh!
Notes
Nutrition
Calories: 557kcal | Carbohydrates: 38g | Protein: 32g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 2114mg | Potassium: 656mg | Fiber: 3g | Sugar: 5g | Vitamin A: 152IU | Vitamin C: 9mg | Calcium: 133mg | Iron: 6mg
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