- 1 1/2lbs flank steak
- 6 garlic cloves (minced)
- ½ cup fresh cilantro leaves (chopped)
- juice of 3 limes
- juice of 1 lemon
- 1 teaspoon cumin
- 1 teaspoon salt
- fresh ground black pepper
- 3 ripe avocadoes (peeled and pitted)
- juice of 1 lime
- 1 teaspoon salt
- ½ cup onion (diced)
- 3 tablespoons fresh cilantro (chopped)
- 1 teaspoon fresh minced garlic
- 1 pinch cayenne pepper
- 1 package frozen French fries
- 1 (8 ounces) package shredded Colby-jack cheese
- 6–8 large flour tortillas
- In a large sealable bowl combine garlic, cilantro, lime juice, lemon juice, olive oil, cumin, salt, and pepper. Mix well.
- Place the flank steak into the bowl and coat with the mixture. Cover and place into the refrigerator. Allow the steak to marinade for at least one hour ( but do not marinade overnight).
- To make the guacamole—in a medium bowl mash the avocados. Squeeze in or add the lime juice. Season with salt. Mix in onion, cilantro, and garlic. Mix in cayenne pepper.
- Cover and refrigerate until needed.
- Place the French fries onto a large baking sheet in a single layer. Bake or deep-fry the French fries according to the package directions.
- Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season on both sides lightly with salt and pepper.
- Cook on the grill turning once until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
- Lay out a tortilla shell onto a flat surface. In the center of the tortilla add some of the carne asada steak, top with some shredded cheese, a few French fries, and guacamole.
- Roll up into burritos by folding the corners towards the center and then grabbing the bottom and rolling up.
- Repeat with the remaining tortillas. At this point, you can serve them right away or toast them in the pan.
- To cook them in the pan—spray a large skillet with cooking spray and heat the skillet to medium-high heat.
- Place the wraps into the skillet seam-side down and cook until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side). Top with hot sausage gravy for serving.