1-Step 1: Marinate and Grill the Steak Combine 2 to 3 tablespoons soy sauce, 1 to 2 teaspoons minced garlic, ¼ cup pineapple juice or orange juice, ½ teaspoon oregano, ½ teaspoon cumin, ½ teaspoon white pepper, and 1 teaspoon onion powder in a bowl or sealable bag to create the marinade. Add 1 pound skirt steak or preferred cut and mix well; let it marinate for at least 2 hours, or up to 24 hours in the fridge for deeper flavor. Preheat a grill to medium-high heat, remove the steak from the marinade, pat it dry, oil the grill grate, and grill for 3-4 minutes per side for medium doneness. Let the steak rest for 10 minutes on a cutting board, then slice it thinly against the grain.

2-Step 2: Prepare the Salsa Verde Heat a cast iron skillet until smoking, then roast ¾ pound husked and cleaned tomatillos, 1 jalapeño, 1 small unpeeled white onion, and 1 to 2 unpeeled garlic cloves, turning occasionally, until blackened and blistered, about 10 minutes. Let them cool, rub off dark spots from the tomatillos, and remove seeds from the jalapeño. Blend the roasted vegetables with 2 to 3 tablespoons minced cilantro and the juice of 1 lime until slightly chunky, then season with salt to taste and adjust lime as needed.

3-Step 3: Assemble and Heat the Burritos Lay 4 burrito-sized flour tortillas flat and divide the sliced steak evenly down the center. Layer with 1 small chopped onion (optional), 1 cup shredded cheese, 1 cup cooked rice, 1 cup chopped avocado or guacamole, 1 to 2 cups pinto beans, ¼ cup chopped cilantro, and ½ cup salsa verde, making sure not to overfill. Fold the bottom edges over the filling, then fold the sides and roll tightly. Heat the burritos in a cast iron skillet over medium heat until toasted, or wrap in foil and bake at 350°F for 20 minutes.