California Burrito

Ingredients

• 4 flour tortillas, 12 inch
• 1 1/2 lb skirt steak
• 1/4 cup orange juice
• 3 tablespoons lime juice
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 lb frozen crinkle-cut french fries
• 2 cups shredded Monterey Jack
• 1 1/4 cups guacamole
• 3/4 cup sour cream
• 1/2 cup pico de gallo

Before you cook

• Mince the garlic.
• Whisk the orange juice, lime juice, garlic, cumin, 1 teaspoon of the salt and the pepper together in a shallow dish.
• Add the skirt steak, turn to coat, and marinate in the refrigerator for 30 minutes.
• Heat the oven to 425 degrees F.

Steps

1. Spread the frozen fries on a sheet pan in a single layer and bake for 22 minutes, turning once, until deep golden and crisp.
2. Sprinkle the fries with the remaining 1 teaspoon salt and leave them on the pan.
3. Heat the vegetable oil in a cast iron skillet over high heat until it shimmers.
4. Lift the steak from the marinade, shake off the excess, and lay it in the skillet.
5. Sear the steak for 3 minutes per side for medium-rare.
6. Move the steak to a cutting board and rest it for 8 minutes.
7. Chop the steak into rough 1/2-inch pieces, cutting across the grain.
8. Warm each tortilla in a dry skillet for 20 seconds a side.
9. Lay a line of fries down the center of a tortilla, top with chopped steak, and scatter on the cheese while everything is hot.
10. Add guacamole, sour cream and pico de gallo on top of the cheese.
11. Fold in the sides, roll the burrito up tightly, and set it seam side down.
12. Toast each finished burrito seam side down in the dry skillet for 90 seconds to seal it, then serve at once.