California Carne Asada Burrito

Make the marinade. In a medium bowl, whisk together ¼ cup lime juice, ¼ cup finely chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 2 teaspoons black pepper, ¼ cup avocado oil, 2 tablespoons red wine vinegar, and salt to taste until the marinade is smooth and fully combined.

Place the steak into a large resealable plastic bag, then pour in the marinade, flipping and massaging the steak to ensure it's evenly coated. Press out as much air as possible, seal the bag, and refrigerate for 2 to 4 hours. About 30 minutes before grilling, remove the steak from the refrigerator and let it come to room temperature; this helps it cook more evenly and develop a better sear.

Start making the French fries before grilling the meat, whether you’re using homemade or frozen. Grate 1½ cups (or more) of cheese, and prepare the Pico de Gallo so everything is ready to assemble. Pico de Gallo can be made ahead of time — even the night before — and chilled. Keep it refrigerated until you’re ready to use it. In a large bowl, combine: 2 cups of diced tomatoes, 1 small diced white onion, 2 large stemmed, seeded, and diced jalapeños, 1/2 cup of chopped cilantro, 2 tablespoons of lime juice, and salt to taste. Stir everything together, then refrigerate.

Heat your grill to high (about 450˚F to 500˚F). Once hot, lightly oil the grates by dipping a folded paper towel into high‑heat oil like vegetable, canola, or avocado, then using long tongs to rub it over the grates—this helps prevent sticking and keeps your hands safely away from the heat. Place the steak on the grill and cook for 4–5 minutes, or until it's brown with a slight char. Flip the steak and continue grilling for 3–5 minutes for medium‑rare (135°F), 5–7 minutes for medium (140°F), or 8–10 minutes for medium‑well (150°F). Transfer the steak to a cutting board or platter, tent loosely with foil, and let it rest for 5 minutes before slicing against the grain so the juices can redistribute.

Once the steak has rested, slice the carne asada into your desired size, cutting against the grain for the most tender pieces.

Make the guacamole last so the color stays fresh and vibrant—Peel, pit, and mash 3 large avocados. Add 2 tablespoons each of diced tomato (if using), red onion, and cilantro, along with diced jalapeño if you like extra heat. Juice 1 small lime and add it, then season with salt to taste.

Assemble the burrito in a warmed extra‑large flour tortilla. Add a generous layer of carne asada and plenty of Pico de Gallo.

Next, add shredded sharp cheddar cheese and guacamole.

Lastly, add the French fries and a generous amount of sour cream. Tightly roll the burrito and cut it in half.

Enjoy!

For more delicious California-inspired recipes, here are a few of our favorites:

• Boysenberry Pie
• Kung Pao Chicken
• California Burger
• Croissant Breakfast Sandwich (California Style)
• California Style Deviled Eggs 🥑🍅
• Santa’s Village Gingerbread Cookies
• Spicy Firehouse Guacamole Burger
• Firehouse Chili