This California Burrito Recipe makes the most hearty, flavorful meal. It’s loaded with marinated and grilled steak, homemade guacamole, French fries, pico de gallo, and cheese.
This savory, salty dinner takes just 20 minutes to prep!
Love this California Burrito Recipe? Then you’ll definitely love my California Burrito Style Burger!
Prep the Beef
First, we need to make sure that the beef is nice and flavorful for our California Burrito Recipe. And that, of course, means a marinade!
So, in a food-safe bowl or bag, combine the light beer of your choice with lime juice, chopped cilantro, soy sauce, ground cumin, garlic powder, black pepper, cayenne pepper, and kosher salt.
Add the steaks into the marinade, making sure that they’re completely covered in the mixture. That flavor is key! Place the steak for your California Burrito Recipe into the fridge and let it marinate overnight or, if you’re shorter on time, a minimum of four hours.
Grill and Slice the Steak for Your California Burrito Recipe
Next up, let’s cook!
Preheat your grill to high heat for direct cooking at around 400ºF. Pull the steak out of the marinade, discard the excess marinade, then place the steak over the heat.
Grill the steaks for 2-2.5 minutes on each side, then use a meat thermometer to make sure that the internal temperature is 120ºF.
Pull the steak off of the grill and let it rest for 10 minutes while you prep the other components of your California Burrito.
Guac and Roll
Next up, we’ve got a homemade guacamole recipe, because homemade guac is next level on this California Burrito.
To make your guacamole, mash avocado with diced red onions, chopped cilantro, lime juice, and salt. Taste and adjust as needed then set it aside.
Assemble the Burrito for Your California Burrito Recipe
Finally, let’s put these things together, because I know I’m hungry!
First, toast a few large tortillas on the grill. They need just 30 seconds or so to get a little warm. Charred tortillas just don’t quite cut it.
Next, grab the steaks and slice them up into bite-sized pieces. Don’t forget to slice against the grain to shorten the muscle fibers. The shorter muscle fibers make for the most tender texture for this California Burrito Recipe.
Place a warm tortilla onto a clean work surface, then spread it evenly with a layer of guacamole. Add on a handful of chopped steak, pico de gallo, French fries, and shredded Monterey jack cheese.
Carefully roll your burrito up tightly so it doesn’t fall apart, then roll up the rest of your burritos so they’re all ready to go.
Make Your California Burrito Crispy
Okay, we have one last step in this California Burrito Recipe before we can dig in! We’re going to toast the burritos for just a couple of minutes, because a toasted burrito is always the way to go.
So, add a skillet or plancha onto the grill and let it warm up for a minute or two. Add the burritos onto the pan and cook them for one minute on each side or until crisped to your liking.
Pull the burritos off of the heat, slice them in half, then serve them up with sour cream and any other toppings your heart desires!
This California Burrito Recipe is loaded with marinated and grilled steak, homemade guacamole, French fries, pico de gallo, and cheese.
Beef & 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
- 1.5 tbsp Garlic Powder
- 1 tbsp Black Pepper
- 2 tsp Cayenne Powder
- Kosher Salt to taste
- 3 Large Avocados
- ¼ cup Diced Red Onions
- ⅛ tbsp Chopped Cilantro
- 2-3 medium Limes juiced
- Kosher Salt to taste
- Large Tortilla
- French Fries
- Pico De Gallo
- Monterey Jack Cheese
- Sour Cream for garnish
Begin adding all the ingredients for the marinade into a food safe bowl or bag. Mix together thoroughly, then add your steaks into the marinade. Place in the fridge and let marinate for at least 4 hours but ideally overnight.
Preheat your grill to high heat (around 400F) 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 120F internal. Once done, pull the steaks off and let rest for 10 minutes.
While the steaks rest, mix together all the ingredients for your guacamole in a bowl and set to the side. Finally, toast your tortillas over the flames for about 30 seconds per side to warm them up.
When the steaks are done resting, slice it up against the grain and into small bite size pieces. Next, start building your burritos with a warm large tortilla and layers of guacamole, handful of chopped steak, pico de gallo, handful of fries and shredded cheese. Roll nice and tight and repeat until you have made as many burritos as you like. Add the burritos to the skillet/plancha over the fire to crispy for about 1 minute per side. Once done, pull off the burrito and serve hot.
Slice the burritos in half if you desire, serve with the sour cream on the side and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!