Mission Burrito

Ingredients

• 4 burrito-size flour tortillas, 12 inch
• 1 1/2 lb flank steak
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 1/2 cups long-grain white rice
• 2 1/4 cups water
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro
• 2 cans pinto beans, 15 oz each, with their liquid
• 1/2 teaspoon dried oregano
• 2 cups shredded Monterey Jack
• 1 cup pico de gallo
• 1 cup guacamole
• 1/2 cup sour cream

Before you cook

• Pat the flank steak dry and rub it with the oil, 1 teaspoon of the salt, the cumin, garlic powder and chili powder.
• Let the steak sit at room temperature for 20 minutes.
• Rinse the rice under cold water until the water runs clear.
• Chop the cilantro and shred the cheese.
• Tear four 15-inch sheets of aluminum foil.

Steps

1. Bring the rice, water and 1/2 teaspoon of the salt to a boil in a saucepan.
2. Cover the pan, drop the heat to low and cook for 18 minutes without lifting the lid.
3. Take the rice off the heat and let it stand covered for 5 minutes.
4. Fluff the rice with a fork and fold in the lime juice and cilantro.
5. Pour the pinto beans and their liquid into a small pot with the oregano and remaining 1/2 teaspoon salt.
6. Simmer the beans over medium-low heat for 15 minutes, mashing about a quarter of them against the side of the pot to thicken the liquid.
7. Heat a grill pan or heavy skillet over high heat until it smokes lightly.
8. Lay the steak down and cook it for 5 minutes without moving it.
9. Turn the steak and cook 4 minutes more for medium-rare, then move it to a board.
10. Rest the steak for 10 minutes, then slice it thinly against the grain and chop the slices into bite-size pieces.
11. Steam a tortilla by holding it over a pan of simmering water for 30 seconds a side until soft and floppy.
12. Lay the tortilla on a sheet of foil and pile rice, beans, steak and cheese in a thick line just below the center.
13. Spoon on pico de gallo, guacamole and sour cream.
14. Fold the bottom edge up over the filling, tuck in both sides, and roll the burrito away from you into a tight cylinder.
15. Wrap the burrito in the foil, twisting the ends, and repeat with the remaining tortillas.
16. Let the wrapped burritos sit for 3 minutes so the cheese melts, then cut each in half through the foil.