California burrito

Ah man. We Outlaws love the Mexican sun. Therefore, enjoy this beautiful warm sunny recipe extra.

Flank steak of about 700-800 grams
Juice of 1 orange
Juice of 2 limes
2 tbsp sunflower oil
2 tbsp Taco Shot
Sweet potato fries (supermarket, pre-cut or cut them yourself if you have time to spare....)
1 large pineapple
Guacamole (2 avocados, small red onion, handful of coriander, 1 tomato and juice of 1 lime, cut and mix everything small)
Grated cheese
Bean dish or salad as a side dish

Mix all the ingredients for the marinade (orange, lime, oil, taco shot) together and rub it on the meat. Then put this in the fridge for an hour. Turn on your barbecue and heat it up to 200 degrees.
Then make the sweet potato fries. Cut the potato or open the bag of pre-slices of sweet potato fries and rub them with some oil and Taco Shot (Spicy Bullet also does a fantastic job on this). For convenience, you can bake the fries in the oven or airfryer. Of course this is also possible on a second bbq.
Make the guacamole by cutting the 2 avocados, small red onion, handful of coriander, 1 tomato and juice of 1 lime small and mashing everything finely and mixing everything into a creamy whole.
Clean the pineapple and cut it into strips
Grill the bavette directly and bake it to the desired core temperature. For more red-pink meat then this takes about 10 minutes. If you want it to be a little more cooked then 15 minutes is fine. The thickness of the meat is also important. After this, let the flank steak rest for a while and cut it into slices. Grill the pineapple bars next to it until they have a nice stripe.
Take a large tortilla, spread a good layer of guacamole on top, divide some of the sweet potato fries over it and place the flank steak on top. Top it off with a good pick of grated cheese.
Roll tightly, lightly smear with some sunflower oil and grill the burritos until they are golden brown and the cheese melts well.