A delicious California Burrito featuring marinated steak, crispy fries, fresh pico de gallo, and quick guacamole, all wrapped in a warm flour tortilla.
1: Marinate steak in orange juice, olive oil, garlic, cilantro, and seasonings for at least 30 minutes.
2: Cut the russet potato into fries and soak in an ice bath for 30 minutes.
3: Fry the fries twice, first at low temperature (325°F) to cook, then at high temperature (350-375°F) to crisp until golden brown.
4: Sprinkle fries with salt while hot.
5: For pico de gallo, mix tomato, red onion, jalapeño, lime juice, cilantro, and salt & pepper. Let sit for 10 minutes.
6: For quick guac, mash avocado and mix with red onion, salt & pepper. Optionally add lime juice or jalapeño.
7: Warm a large flour tortilla.
8: Layer steak, fries, guac, pico, and shredded cheese, sour cream, or hot sauce in the tortilla.
9: Roll it up burrito-style and enjoy.
