1-Prepare and marinate the steak: mix up the marinade with 3 tablespoons lime juice, 3 tablespoons soy sauce, 2 minced garlic cloves, 2 tablespoons pineapple or orange juice, 1 teaspoon oregano, 1 teaspoon cumin, ½ teaspoon white pepper, 1 teaspoon onion powder, and 2 tablespoons chopped cilantro. Let the steak soak in this blend for at least 2 hours, or up to 24 hours, for the best results.

2-Grill or pan-sear the steak: fire up your grill to medium-high heat and cook the marinated steak for 3-4 minutes per side until it gets that deep brown crust. Remember to pat the steak dry before grilling to improve searing, as this helps achieve a perfect char. Once done, let it rest for 10 minutes, then slice it thinly against the grain for tender bites. If you don’t have a grill, use a cast-iron skillet to get the same effect.

3-Make the salsa verde: roast 6 ripe tomatillos, 1 jalapeño, 1 small white onion, and 2 garlic cloves in a hot skillet until they’re blackened, then cool them, peel off the darkened spots, and blend with ¼ cup minced cilantro, 2 tablespoons lime juice, and salt to taste.

4-Assemble the burritos: Lay out large flour tortillas and layer on the steak slices, 1 cup cooked rice, 1 cup pinto or refried beans, 1 cup shredded Monterey Jack or queso fresco cheese, ½ cup chopped onion, 1 cup chopped avocado or guacamole, fresh cilantro, and the homemade salsa verde. Don’t overfill to make rolling easy just fold in the sides and bottom, then roll tightly.

5-Heat and serve: Heat the burritos in a skillet or bake them wrapped in foil at 350°F for 20 minutes to warm everything through. Adjust the spice by varying the jalapeño quantity to suit your taste, making this an easy steak burritos recipe for all.