Steak Burrito

Heat 1 tablespoon of olive oil in a cast iron pan over high heat. Season 200 grams of flank steak with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then sear the steak for 2-3 minutes per side until desired doneness.

Remove the cooked steak from the pan and let it rest for a few minutes. Once rested, slice the steak into bite-sized pieces.

Lay out 1 large flour tortilla on a flat surface. Add 1 cup of cooked cilantro lime rice to the center of the tortilla.

Next, add 0.5 cup of cooked pinto beans and the sliced steak pieces on top of the rice.

Spoon 0.5 cup of pico de gallo over the steak and beans.

Drizzle 2 tablespoons of creamy chipotle sauce and then add 0.25 cup of guacamole on top of the fillings.

Carefully fold the sides of the tortilla over the filling, then roll it tightly from the bottom to form a compact burrito.

Place the rolled burrito seam-side down in the hot cast iron pan (or a clean pan) and toast for 1-2 minutes per side until golden brown and slightly crispy.