Make a quick marinade: In a bowl, combine 1 tablespoon oil, 1 teaspoon each cumin, chili powder, and smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add juice of 1 lime. Coat steak and let rest 15–30 minutes.

Prep the toppings: Chop onion and cilantro finely. Dice tomatoes (or use pico). Mash avocado with salt and a squeeze of lime. Warm beans in a small pot with a pinch of cumin and salt until creamy.

Cook the steak: Heat a cast-iron skillet over medium-high until very hot. Add a thin layer of oil. Sear steak 3–4 minutes per side for medium, depending on thickness. Rest 5 minutes, then slice thinly against the grain and chop into bite-size pieces.

Warm the tortillas: Heat a large dry skillet over medium. Warm each tortilla 20–30 seconds per side until soft and pliable. Keep them covered with a clean towel to stay warm.

Build the burrito: Lay a tortilla on a board. Add a thin line of rice, a spoonful of beans, a handful of steak, and a small amount of cheese. Top with onion-cilantro mix, tomatoes or pico, a dab of guac, and a drizzle of crema or sour cream. Finish with hot sauce and a squeeze of lime.

Fold and roll: Fold the sides in, then roll from the bottom up, tucking as you go. Aim for a tight but not overstuffed burrito.

Seal it: Place seam-side down in the hot skillet for 30–60 seconds to toast lightly and seal. Flip and toast the other side if you like extra warmth and crunch.

Serve: Cut in half if sharing, or wrap in foil for that classic street feel. Add extra salsa on the side.