The California Burrito is a San Diego classic and for good reason! Instead of rice and beans, these delicious burritos are stuffed with crispy fries, carne asada, guacamole, salsa, and sour cream.
In a medium bowl, combine all of the ingredients (except for the steak) and mix together. In a Ziploc bag or large bowl, place steak inside and dump in marinade. Marinate overnight or at least 4 hours.
Remove steak from the refrigerator and let come to room temperature. Preheat grill to medium high heat.
Remove steaks from the marinade, letting the excess drip off. Add steaks to the grill and grill each side for about 5 minutes to get a medium rare cook.
Remove from the grill and allow to rest for 10 minutes. Next, slice against the grain and then again into small, bite-sized pieces.
To Assemble
In a large cast iron skillet, heat up tortillas (one at a time) over medium high heat. Flip every 30 seconds until thoroughly warmed through. Set aside and cover while you warm the rest.
Take a couple large spoonfuls of guacamole and spread evenly just below the center of the tortilla. Next, add chopped carne asada topped with a handful of fries. Top with desired amount of cheese, salsa, and sour cream.
Fold up the bottom to cover the filling then fold the edges in. Roll up tightly, and wrap in foil if desired. Cut in half and enjoy hot.