If necessary, slice flank steak so it is no thicker than ½ inch

In a bowl, whisk together canola oil, lime juice, vinegar, cumin, chili powder, garlic powder, onion powder, pepper, and salt

Put flank steak in a large freezer bag, then pour in oil mixture and massage into meat with your hands until it is well incorporated

Add diced jalapeño with thinly sliced orange and white onion to bag and mix well

Seal bag and marinate in refrigerator for 3 to 4 hours or overnight

When steak has finished marinating, remove from bag, pat dry, and discard marinade

In a large cast iron skillet, heat oil on high heat and cook while searing on both sides for about 3 minutes per side

Let meat rest 5 to 10 minutes before slicing against the grain

For Mexican rice, blend ¼ cup water, onion, garlic clove, and tomato paste

Heat oil over medium heat, then pour in rice and stir until well coated in oil and toasted

Put in tomato paste mix and stir until well incorporated, then add water with bullion powder and simmer on low heat for 20 minutes

For stewed beans, rinse beans well, then place in a pot and cover with broth and cold water

Add in all ingredients, stir well, and simmer beans on low for 45 minutes

For pico de gallo, mix diced tomatoes, onion, lime juice, cilantro, hot pepper, and salt

For salsa verde, roast tomatillos, onion, garlic, and serrano pepper, then blend with salt and lime juice

For burrito assembly, steam tortilla for 1 minute, then layer cheese, carne asada, pico de gallo, salsa verde, rice, beans, and avocado slices

Fold sides in over the top edge of your fillings, then roll over and tuck to form burrito

Sear assembled burrito on both sides in a skillet or wrap in aluminum foil