Marinate the Steak

ZEST a lime and then juice it. Mince the garlic.

WHISK the oil, lime zest, lime juice, garlic, sugar, soy sauce, cumin, chili powder, oregano, and cilantro together in a small bowl to prepare the marinade.

POUR the marinade over the steak in a large container or transfer the skirt steak to a large resealable plastic bag and pour in the marinade. You may find it easier to marinade in a sealed bag.

MOVE the bag’s contents around to cover the meat and refrigerate. Marinate the steak for at least 4 hours. Overnight is best. Take the steak out of the refrigerator 30 minutes before you plan to cook it to bring it to room temperature. This is important. Grilling room temperature steak cooks the steak evenly and leaves you with moist, tender meat.

Make the Guacamole

HALVE, pit, and peel the avocado. Scoop the flesh into a bowl.

ADD the lime juice and salt. Mash the avocado with a fork until it reaches the desired consistency. Then stir in the remaining guacamole ingredients.

OPTIONAL: Add ½ cup of sour cream or crema to the guacamole and stir well.

COVER the guacamole with plastic and refrigerate it until it is time to assemble the burritos.

Make the Pico de Gallo

WASH and chop the tomatoes. Chop the onion.

USE hand service gloves (if you have them) to work with the jalapeno. Wash and dry the pepper. Cut off the stem and then cut the jalapeno in half lengthwise. Use a spoon to scrape out the seeds if you want a milder salsa. Slice the pepper into matchstick slices and then dice.

STIR the pico de gallo ingredients together in a small bowl. Cover and refrigerate until it is time to assemble the burritos.

Bake the French Fries

PREHEAT the oven to 425°F (220°C).

SPREAD the frozen fries in a single layer on a sheet pan.

BAKE in the oven for 15 minutes. Flip the fries over and bake for another 10 minutes, or until golden brown.

STIR the salt, garlic powder, cayenne pepper, and black pepper together.

SEASON the fries with the seasoning mixture. Toss to coat. Then set the fries aside.

Grill the Steak

REMOVE the steak from the refrigerator 30 minutes before grilling it.

PREPARE a grill for high heat cooking. Alternatively, you can use a grill pan or a large cast-iron skillet on the stove.

REMOVE the steak from the marinade and pat it dry. Generously season both sides of the steak with salt and black pepper.

SEAR the steak for 3-4 minutes. Then flip it over and cook another 3 minutes or until the internal temperature reaches 130°F (55°C). Do not overcook!

REMOVE the steak from the grill, loosely tent with foil, and rest for 10 minutes.

SLICE the steak into thin strips. Slice against the grain, not with the grain. Don’t be fooled by the grill marks. Look for the grain of the meat before you slice.

Assemble the Burrito

HEAT a large nonstick skillet over medium heat.

LIGHTLY BRUSH both sides of each large flour tortilla with olive oil and warm in the skillet.

SPRINKLE the tortilla with ¼ cup of cheese. Continue to heat until the cheese melts. Repeat with the other tortillas.

ASSEMBLE the sliced steak on top of the cheese, followed by the hot French fries, pico de gallo, guacamole, and sour cream (or crema).

TUCK in the opposite sides of the warm tortilla and tightly roll the burrito. Repeat with each burrito.

RETURN the burritos to the skillet to brown over medium-high heat for 2 minutes per side.

CUT the burritos in half, if desired, and serve.