California-Style Carne Asada Burritos with Fries

Whisk lime juice, olive oil, vinegar, garlic powder, chili powder, oregano, cumin, paprika, cayenne pepper, salt, and pepper together in a small bowl. Place flank steak in a glass baking dish and pour marinade over top; toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 4 hours to overnight.

Preheat the oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for high heat and lightly oil the grate.

Arrange frozen fries in a single layer on a baking sheet and bake in the preheated oven until light golden brown, 15 to 20 minutes.

At the same time, remove flank steak from the refrigerator and place on the preheated grill. Grill until firm and reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and chop into bite-sized pieces.

Heat tortillas in a large, dry skillet until warm, about 20 seconds per side.

Combine steak, fries, guacamole, sour cream, and salsa in the tortillas.