Loaded Skirt Steak Fries with Pico de Gallo and Guacamole

For the meat: Mix the outside or inside skirt steak with 1 handful of chopped cilantro, juice of 1 orange, juice of 1 lime, 1/4 cup distilled white vinegar, and season to taste with ground cumin, ginger powder, Mexican chili powder, and Very Noicee seasoning. Add 2 tablespoons of vegetable oil. Mix thoroughly and marinate for 4-8 hours or preferably overnight. 

For the pico: Combine diced tomatoes and onions with freshly chopped cilantro, juice of half a lime, salt, and pepper. 

For the guacamole: Mash 3 ripe avocados with the juice of 1 lime, finely chopped onions, finely chopped jalapeños, chopped tomatoes, salt, and pepper.

For the fries: Purchase store-bought fries and fry them according to package directions.

Assembly: Sear and cook the marinated meat to your desired temperature. Once cooked, build and load the fries with the steak, pico de gallo, and guacamole.