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In a bowl, whisk together 0.25 cup fresh lime juice, 0.25 cup fresh orange juice, 2 tablespoons soy sauce, 2 tablespoons olive oil, 3 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to make the marinade.
Place 1.5 pounds flank steak in a shallow dish or resealable bag, pour the marinade over it, coat evenly, and refrigerate for at least 30 minutes or up to 4 hours.
Preheat the oven to 425°F.
Spread 1 pound frozen crinkle-cut French fries on a baking sheet and bake for 20–25 minutes, or until golden brown and crispy.
Meanwhile, in a medium bowl, mash 2 ripe avocados with a fork until desired consistency. Stir in 0.5 lime (juiced), 0.25 cup finely diced red onion, 0.25 cup chopped fresh cilantro, and 0.5 teaspoon salt. Adjust seasoning to taste to make guacamole.
Heat a large skillet or grill pan over medium-high heat.
Remove the steak from the marinade, let excess drip off, and cook 4–6 minutes per side until it reaches 145°F for medium-rare.
Transfer the steak to a cutting board, tent with foil, and let rest for 5–10 minutes.
Slice the rested steak thinly against the grain.
Warm each of the 4 large flour tortillas in a dry skillet over medium heat for 15–20 seconds per side, or microwave briefly until pliable.
To assemble, lay a warm tortilla flat. Layer sliced carne asada down the center, add a portion of hot fries, sprinkle 1 cup shredded Monterey Jack cheese divided among tortillas, then top with guacamole and 0.5 cup full-fat sour cream divided among them.
Fold in the sides of the tortilla, roll tightly from the bottom up, slice each burrito in half if desired, and serve immediately.