Make the marinade: whisk together 2 tbsp Olive Oil, 2 tbsp Orange Juice, 2 tbsp Lime Juice, 2 cloves minced Garlic, 1 minced Jalapeño (seeded if you prefer milder heat), 2 tbsp chopped Cilantro, 1 tsp Kosher Salt and 1/2 tsp Black Pepper.
Marinate the steak: place the Skirt Steak in a shallow dish or zip-top bag and pour the marinade over it. Refrigerate for at least 30 minutes or up to 4 hours.
Cook the fries: prepare the French Fries according to package directions or fry/bake fresh fries until golden and crisp. Keep warm.
Prepare pico de gallo: gently combine 1 cup diced Roma Tomato, 1/4 cup finely diced White Onion, 1 minced Jalapeño, 2 tbsp chopped Cilantro, 1 tbsp Lime Juice and a pinch of Kosher Salt. Taste and adjust seasoning.
Make the avocado crema: mash 1 ripe Avocado with 1/2 cup Sour Cream, 1 tbsp Lime Juice, 1 tbsp chopped Cilantro and a pinch of Kosher Salt until smooth. If it’s too thick, thin with a splash of water or milk.
Cook the steak: heat a cast-iron skillet or grill over high heat until very hot. Add the marinated Skirt Steak and sear 3–5 minutes per side for medium-rare (time depends on thickness). Let rest 5–10 minutes, then slice thinly against the grain.
Warm the tortillas: heat each Flour Tortilla (Large) in a dry skillet or directly over a low flame until pliable, about 20–30 seconds per side.
Assemble burritos: on each warmed Flour Tortilla (Large), layer a handful of hot French Fries near the center, a generous portion of sliced Skirt Steak, a sprinkle of shredded Cheddar Cheese, a spoonful of pico de gallo, and a dollop of avocado crema.
Fold and seal: fold in the sides of the tortilla and roll tightly from the bottom to enclose the filling. If you like a crisp exterior, heat 2–3 tbsp Neutral Oil in a skillet over medium and toast the seam side down until golden and sealed, turning to crisp both sides.
Serve: slice the burrito in half if desired and serve immediately with extra Sour Cream or lime wedges for squeezing.
