Start by marinating the steak: in a bowl combine the juice of one lime, 2 tablespoons of Vegetable Oil, 2 cloves of minced Garlic, 1/4 cup chopped Cilantro, 1 teaspoon Ground Cumin, 1 teaspoon Kosher Salt and 1/2 teaspoon Black Pepper. Add the Skirt Steak, turn to coat, and let sit at room temperature for 30 minutes or refrigerate for up to 4 hours.
While the steak marinates, make the rice: heat 1 tablespoon Vegetable Oil in a saucepan over medium heat, add 1/2 cup finely chopped White Onion and 1 clove minced Garlic and sauté until translucent. Stir in 1 cup Long-Grain White Rice and 1/2 teaspoon Ground Cumin to toast briefly, then add 1 cup Chicken Broth and 1/2 cup Tomato Sauce. Bring to a simmer, cover, and cook until rice is tender, about 15–18 minutes. Fluff and keep warm.
Prepare the pinto beans: heat 1 tablespoon Vegetable Oil in a skillet over medium heat, add 1/2 cup White Onion and 1 clove minced Garlic and cook until softened. Add 1 1/2 cups Cooked Pinto Beans and a pinch of Kosher Salt; mash lightly with a spoon and warm through, adjusting seasoning to taste.
Make pico de gallo: in a bowl combine 2 medium diced Tomato, 1/4 cup finely diced White Onion, 1 minced Jalapeño (seeded if you prefer milder heat), 2 tablespoons chopped Cilantro, the juice of one Lime, and 1/2 teaspoon Kosher Salt. Taste and adjust lime and salt.
Whip up avocado crema: mash one ripe Avocado with 1 tablespoon Lime Juice, 1 tablespoon chopped Cilantro, 2 tablespoons finely diced White Onion and a pinch of Kosher Salt until creamy but slightly textured. Set aside.
Grill or sear the steak: heat a cast-iron skillet or grill over high heat until very hot. Remove the Skirt Steak from the marinade, shake off excess, and sear 3–5 minutes per side for medium-rare (adjust time for thickness and desired doneness). Let rest 5–10 minutes, then thinly slice against the grain.
Warm tortillas and assemble: warm extra-large Flour Tortilla in a dry skillet or wrapped in a towel in the oven. On each tortilla layer a scoop of Long-Grain White Rice, a spread of Cooked Pinto Beans, slices of the sliced Skirt Steak, a handful of shredded Monterey Jack Cheese, a spoonful of pico de gallo, and a drizzle of Sour Cream and avocado crema. Add Hot Sauce or extra salsa if desired.
Fold burrito: fold in the sides of the tortilla and roll tightly from one end to the other, tucking in the fillings as you go. Optionally, toast the seam-side down in a hot skillet for 1–2 minutes per side to seal and melt the cheese.
Serve hot, with extra pico, avocado crema, and lime wedges on the side for squeezing.
