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kevinpaskins
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If the skirt steak is cut into thick slices, butterfly it out into thin steaks by cutting it down the middle with a sharp knife.
Marinate the steak in the olive oil, garlic, orange juice, chilli and seasoning for 30 minutes.
Heat each wrap in a hot, dry frying pan for about 10 seconds on each side to make sure it’s soft and pliable.
Heat up a griddle or heavy-bottomed frying pan until smoking hot and add 1 tbsp of olive oil.
Top the spring onions and peel off the outer skin before chopping them up into 2-3cm (¾-1½in) lengths. Season with salt and pepper and put onto the hot griddle.
Pat the steak dry with kitchen paper – reserving the marinade – and add to the griddle pan. Sear for a minute on each side (90 seconds, tops). Leave to stand for a minute on a warm plate while you finish cooking the spring onions. They should be soft and slightly charred.
When the spring onions are cooked, remove from the pan, add the marinade and let it sizzle up before pouring it over the warm beans.
Chop up the steak into bite-size pieces across the grain at a right angle.
Fill the wraps with the steak, beans, rice (if using), salsa and spring onions. Add some avocado, crème fraîche, coriander and cheese (if using), and toast if you like your burrito crispy.
Eat up at once.