San Diego Carne Asada and Fries Burrito with Guacamole

What you need

• 350 g (12 oz) skirt steak, or flank steak
• 2 tbsp lime juice, for the marinade
• 2 tbsp orange juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 2 tbsp vegetable oil, 1 tbsp for the marinade, 1 tbsp for searing
• 300 g (10 oz) frozen french fries, thin-cut
• 1 ripe avocado
• 1 tbsp lime juice, for the guacamole
• 2 large flour tortillas, 30 cm (12 in)
• 4 tbsp sour cream
• 100 g (1 cup) cheddar, grated
• 1 tomato, diced, for the pico de gallo
• 1/2 white onion, finely diced
• 1 handful cilantro, chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Mix the 2 tbsp lime juice, orange juice, garlic, cumin, 1 tbsp of the oil and 1/2 tsp salt in a dish. Add the steak, turn to coat and marinate for 30-60 min.

2. 2

   Heat the oven to 220 °C (425 °F). Spread the fries on a baking sheet and bake as the package directs, 20-25 min, until crisp.

3. 3

   Mash the avocado with the 1 tbsp lime juice and a pinch of salt. Leave it slightly chunky.

4. 4

   Mix the tomato, onion and half of the cilantro with a pinch of salt for the pico de gallo.

5. 5

   Heat a cast-iron pan until smoking. Pat the steak dry and brush the pan with the remaining oil.

6. 6

   Sear the steak 3-4 min per side, until charred outside and medium inside. Rest it for 5 min.

7. 7

   Slice the steak across the grain, then chop it into small pieces.

8. 8

   Warm each tortilla for 20 seconds per side in a dry pan or over a gas flame until soft and pliable.

9. 9

   Spread each tortilla with sour cream and guacamole, leaving a 5 cm (2 in) border. Lay a row of steak down the center and top with a layer of hot fries.

10. 10

    Scatter the cheddar, pico de gallo and the rest of the cilantro over the fries.

11. 11

    Fold in the sides, then roll up tightly from the bottom. Sear the burrito seam-side down in the pan for 1 min to seal and melt the cheese. Serve right away.

Imported from hildaskitchenblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.