California Burrito

Ingredients

• 1.5 lbflank steak$9.62
• 1 tbspolive oil$0.14
• 2 tbsplime juice$0.08
• 2 eachgarlic cloves, minced$0.18
• 1 tspkosher salt$0.02
• 4 eachlarge flour tortillas$0.99
• 2 cupFrench fries, cooked$1.63
• 1 cupMonterey Jack cheese, shredded$2.03
• 1 cupguacamole$2.37
• 0.5 cupsour cream$0.59
• 0.5 cupsalsa$0.68
• Total for 4 servings$18.33

Most of the cost is flank steak ($9.62) and guacamole ($2.37). With oil, spices and staples already at home, the shop drops to about $17.18. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Whisk together the olive oil, lime juice, minced garlic, and kosher salt in a shallow dish, then turn the flank steak in the marinade to coat completely and let rest for 30 minutes at room temperature.
2. Preheat an outdoor grill or a heavy stovetop grill pan over medium-high heat until hot.
3. Lay the flank steak on the hot grate and cook for 4 to 6 minutes per side, flipping once, until well-charred on the outside and an instant-read thermometer inserted in the thickest part reads 135°F (57°C) for medium-rare or 140°F (60°C) for medium.
4. Transfer the cooked steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain into bite-sized strips.
5. Warm each flour tortilla in a dry skillet over medium heat for 20 to 30 seconds per side until soft and pliable.
6. Lay the tortillas flat and distribute the shredded Monterey Jack cheese down the center of each, followed by the warm steak strips, hot French fries, guacamole, salsa, and sour cream.
7. Fold the sides inward over the filling, roll tightly from the bottom into sealed burritos, and optionally place seam-side down in a hot dry skillet over medium heat for 1 to 2 minutes until golden and crisp before serving.