California Burrito

Ingredients

Flank steak

1 pound, trimmed

Large flour tortillas

4

Russet potatoes

2 large

Shredded cheese (Cheddar or Monterey Jack)

1 cup

Guacamole

1 cup

Sour cream

1/2 cup

Vegetable oil

for frying

Carne asada marinade

1/2 cup

Instructions

1. Begin by marinating the flank steak in the carne asada marinade for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
2. While the steak is marinating, prepare the fries. Peel and cut the russet potatoes into thin strips. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Carefully add the cut fries to the hot oil, frying until they are golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove the fries and drain them on paper towels. Quickly sprinkle with salt while hot.
3. Remove the marinated flank steak from the refrigerator, then grill it on high heat for about 5 minutes per side, or until it reaches your desired level of doneness (medium-rare is recommended for tenderness). Let the steak rest for a few minutes before chopping it into bite-sized pieces.
4. Warm the flour tortillas on a griddle or in a dry frying pan over medium heat for a few seconds on each side until they are pliable, being careful not to brown them.
5. To assemble each burrito, spread a generous amount of guacamole in the center of the tortilla. Add a scoop of chopped carne asada, a handful of crispy fries, a sprinkling of shredded cheese, and a dollop of sour cream.
6. Fold in the sides of the tortilla, then roll it up from the bottom, tucking in the sides as you go to create a secure wrap.
7. Serve immediately, with extra guacamole, salsa, or hot sauce on the side for dipping.