Oaxacalifornia burrito (California burrito in a quesadilla wrapper)

Combine cilantro with stems, garlic, cumin, brown sugar, kosher salt, pepper, lime zest and juice, neutral oil and soy sauce; mix into a marinade.

Butterfly the hanger steak open like a book and put it in a ziplock bag with the marinade.

For pico, chop tomato, onion, cilantro and pickled serranos; mix with lime juice, kosher salt, pepper and a squeeze of neutral oil.

Mash avocado leaving it chunky; add lime juice, salt, pepper, cilantro, a little serrano can juice and a couple of chopped serranos.

Marinate the steak at least a couple of hours.

Shred the Oaxaca cheese.

Grill the steak on a screaming hot grill a couple minutes a side, basting with extra marinade, to medium rare.

Slice against the grain.

Warm both tortillas on both sides; cheese one, cover with the other warm side down to melt into a quesadilla; flip.

Fill with carne asada, a handful of cheddar-jack, pico on one side, guacamole on the other, and fries; roll up.