California Burrito
California Burrito
Ingredients
For the Marinated Skirt Steak
- 2 pounds skirt steak
- 1/2 can light beer
- 1 orange, juiced
- 1 lime, juiced
- 1/2 jalapeño, sliced
- 1/4 small onion, sliced
- 3 cloves garlic, minced
- 1/3 cup cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons cumin
For Assembly and Toppings
- 1/2 cup guacamole, as needed
- 4 handfuls seasoned French fries or curly fries, cooked
- 1 cup shredded cheese, as needed
- 1/2 cup salsa, as needed
- 1/2 cup sour cream, as needed
- 4 large flour tortillas
Instructions
- 1
In a large resealable bag or non-reactive bowl, combine the light beer, juice from the orange, juice from the lime, sliced jalapeño, sliced small onion, minced garlic, cilantro, salt, pepper, and cumin. Mix well to create the marinade.
⏱️ 5 min
- 2
Add the skirt steak to the marinade, ensuring it is fully submerged. Seal the bag or cover the bowl and refrigerate for 8 hours to allow the flavors to meld.
⏱️ 480 min
- 3
Once marinated, remove the steak from the bag or bowl, discarding the marinade. Pat the steak thoroughly dry with paper towels. This step is crucial for achieving a good sear.
⏱️ 5 min
- 4
Preheat a grill to high heat for direct grilling. Once hot, place the dried skirt steak directly over the heat. Grill for 2 to 3 minutes per side, until a nice char develops and the steak reaches your desired doneness.
⏱️ 6 min
- 5
Remove the grilled steak from the heat and let it rest on a cutting board for at least 5 minutes before slicing against the grain into thin strips.
⏱️ 5 min
- 6
While the steak rests, heat a large skillet or griddle over medium heat. Sprinkle a small handful of shredded cheese onto the skillet, then immediately place a large flour tortilla on top of the melting cheese. Cook for approximately 2 minutes, or until the cheese is melted and slightly crispy, and the tortilla is warmed through. Remove from the skillet.
⏱️ 2 min
- 7
Lay the prepared tortilla flat. Arrange a portion of the sliced steak, a handful of cooked seasoned French fries or curly fries, and a dollop of guacamole down the center of the tortilla.
⏱️ 1 min
- 8
Add any additional desired toppings such as more shredded cheese, salsa, and sour cream.
⏱️ 1 min
- 9
Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Return the rolled burrito to the hot skillet or griddle and cook each side for 1-2 minutes, or until lightly browned and sealed.
⏱️ 4 min
- 10
Remove the griddled burrito, slice it in half if desired, and serve immediately. Repeat for the remaining burritos.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
California Burrito
For the Marinated Skirt Steak
- 2 pounds skirt steak
- 1/2 can light beer
- 1 orange, juiced
- 1 lime, juiced
- 1/2 jalapeño, sliced
- 1/4 small onion, sliced
- 3 cloves garlic, minced
- 1/3 cup cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons cumin
For Assembly and Toppings
- 1/2 cup guacamole, as needed
- 4 handfuls seasoned French fries or curly fries, cooked
- 1 cup shredded cheese, as needed
- 1/2 cup salsa, as needed
- 1/2 cup sour cream, as needed
- 4 large flour tortillas
Instructions
- 1
In a large resealable bag or non-reactive bowl, combine the light beer, juice from the orange, juice from the lime, sliced jalapeño, sliced small onion, minced garlic, cilantro, salt, pepper, and cumin. Mix well to create the marinade.
⏱️ 5 min - 2
Add the skirt steak to the marinade, ensuring it is fully submerged. Seal the bag or cover the bowl and refrigerate for 8 hours to allow the flavors to meld.
⏱️ 480 min - 3
Once marinated, remove the steak from the bag or bowl, discarding the marinade. Pat the steak thoroughly dry with paper towels. This step is crucial for achieving a good sear.
⏱️ 5 min - 4
Preheat a grill to high heat for direct grilling. Once hot, place the dried skirt steak directly over the heat. Grill for 2 to 3 minutes per side, until a nice char develops and the steak reaches your desired doneness.
⏱️ 6 min - 5
Remove the grilled steak from the heat and let it rest on a cutting board for at least 5 minutes before slicing against the grain into thin strips.
⏱️ 5 min - 6
While the steak rests, heat a large skillet or griddle over medium heat. Sprinkle a small handful of shredded cheese onto the skillet, then immediately place a large flour tortilla on top of the melting cheese. Cook for approximately 2 minutes, or until the cheese is melted and slightly crispy, and the tortilla is warmed through. Remove from the skillet.
⏱️ 2 min - 7
Lay the prepared tortilla flat. Arrange a portion of the sliced steak, a handful of cooked seasoned French fries or curly fries, and a dollop of guacamole down the center of the tortilla.
⏱️ 1 min - 8
Add any additional desired toppings such as more shredded cheese, salsa, and sour cream.
⏱️ 1 min - 9
Carefully fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Return the rolled burrito to the hot skillet or griddle and cook each side for 1-2 minutes, or until lightly browned and sealed.
⏱️ 4 min - 10
Remove the griddled burrito, slice it in half if desired, and serve immediately. Repeat for the remaining burritos.
⏱️ 1 min