To make the marinade-

Marinating the carne asada is the first step for the ultimate California burrito.

In a medium bowl mix together soy sauce, lime juice, brown sugar, liquid smoke and minced garlic.

Place the steak in an airtight container or zip top baggie pour the marinade mixture over top of the meat.

Place in the refrigerator to marinade at least 8 hours.

When you are ready to cook-

Place the salt, cumin, chili powder, onion powder, and garlic powder in a small bowl and stir together.

Remove the meat from the marinade and rub down both sides with the spice mixture.

Heat up your grill, griddle or cast iron skillet to high. Oil the grill or skillet to prevent the meat from sticking.

Cook the meat on high for 3-5 minutes per side or until the internal temperature reaches 130-140 you can use a meat thermometer to check for doneness. If you prefer your meat more cooked you can cook it to 145. You don’t want to overcook the meat or it will be tough.

Allow the meat to rest for 10 minutes before slicing. Cut the steak against the grain in thin slices.

How to Make the Avocado Crema-

First cut the avocado in half lengthwise, remove the pit and skin, and chop the avocado into pieces.

Add the garlic and cilantro in the bowl of a food processor.

Add in the sour cream, mayonnaise and lime juice.

Finally add the chopped ripe avocado.

Pulse the mixture and process until smooth and well mixed, stopping to scrape down the sides and mix more. Process until it is the desired consistency, for thinner consistency just add a little bit of lime juice

How to Make the Pico de Gallo-

After dicing your vegetables place the tomato, onion, jalapeno and cilantro in a large bowl. Gently stir to mix them.

Pour the lime juice over the top of the vegetables and sprinkle the salt over them. Stir again to evenly coat the veggies with the lime and salt.

How to Assemble the Burritos

First warm the tortillas in the microwave. Cover with a moist paper towel and heat for about 30 seconds.

Place the tortilla on a plate or flat surface.

Place 3-5 strips of the carne asada in the center of the tortilla.

Top the meat with the french fries, and sprinkle with cheese.

Spoon pico de gallo over the fries and drizzle with avocado crema.

Fold in the ends of the tortilla first and then wrap the sides around the filling.

If desired preheat a skillet over medium high heat. Place the burrito in seam side down first and cook for 2-3 minutes or until golden brown, flip and cook another 2-3 minutes.

Serve immediately.