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To a hot pan over medium heat, add the olive oil, tomatillos, and onion. Sear for 4 to 5 minutes and then take off the heat.
Add the seared tomatillos and onions to a food processor along with the garlic cloves, cilantro, avocado, lime juice, jalapenos, and salt. Blend until completely smooth. Transfer to a bowl and set aside.
In a large bowl, add olive oil, orange juice, lime juice, soy sauce, white vinegar, smoked paprika, cumin, oregano, salt, garlic powder, onion powder, cayenne, and black pepper. Whisk all together to make a marinade.
Add the flap steak to the marinade and mix together evenly. Cover and let it sit for at least 30 minutes or overnight, the longer the better.
Preheat your skillet or grill over high heat. Add the steaks and sear until one side is browned, about 3 to 4 minutes. Flip over and sear the other side until browned for about 3 to 4 minutes. The thinner the steak, the less time it takes to cook.
Slice the steak into small cubes or cut against the grain into thin strips.
Take a toasted telera roll and spread refried beans along the bottom. Then add the steak, oaxaca cheese, cotija cheese, lettuce, avocado, white onion and cilantro, sour cream, and tomatillo salsa. Seal the sandwich shut and enjoy!