
Owen's California Burrito
Ingredients
Beef and marinade
- 2–3 skirt steaks
- 24 oz. light beer
- 4 medium limes, juiced
- ¼ cup chopped cilantro
- ¼ cup soy sauce
- 2 tbsp ground cumin
- 1 ½ tbsp garlic powder
- 1 tbsp black pepper
- 2 tsp cayenne powder
- Kosher salt to taste
Guacamole
- 3 large avocados
- ¼ cup diced red onions
- 1/8 tbsp chopped cilantro
- 2–3 medium limes, juiced
- Kosher salt to taste
Burrito
- Large tortilla
- French fries
- Pico de gallo
- Monterey jack cheese
- Sour cream for garnish
Instructions
- Put the beer, juice from 4 limes, ¼ cup cilantro, soy sauce, cumin, garlic powder, black pepper, cayenne powder, and kosher salt into a food-safe bowl or bag. Mix together thoroughly, then add your steaks. Place in the fridge and let marinate for at least 4 hours, but ideally overnight.
- Preheat your grill to high heat (around 400°F) for direct cooking.
- Pull your steaks out of the marinade and discard the excess marinade. Grill them over high heat for 2–2.5 minutes per side until 120°F internal. Once done, pull the steaks off and let rest for 10 minutes.
- While the steaks rest, make the guacamole. Mix the avocados, red onion, 1/8 tbsp of cilantro, and juice from 2–3 limes in a bowl and set to the side.
- Toast your tortillas over the flames for about 30 seconds per side to warm them up.
- When the steaks are done resting, slice them against the grain and into small bite size pieces. Next, start building your burritos with a warm tortilla and layers of guacamole, a handful of chopped steak, pico de gallo, a handful of fries, and shredded cheese. Roll nice and tight and repeat. Add the burritos to a skillet or plancha to crisp for about 1 minute per side. Once done, pull off the burrito and serve hot.
- Slice the burritos in half if you desire, and serve with sour cream on the side.