Marinate and Cook the Steak: Whisk the crushed garlic, orange juice, lime juice, olive oil, cumin, salt, and black pepper in a shallow bowl. Add the steak, coat well, and leave to marinate for at least 30 minutes. Heat a griddle or heavy-bottomed frying pan over high heat until smoking. Sear the steak for about 1.5–2 minutes per side (for a juicy, medium-rare result). Transfer to a warm plate and let it rest for 5 minutes before slicing it thinly across the grain.

Prepare the Fillings: In the same pan, lightly char your sliced spring onions for 1–2 minutes until slightly softened. Warm your flour tortillas in a dry pan (about 10–15 seconds per side) to make them pliable and prevent them from tearing when rolling.

Assemble and Melt the Cheese: Lay your warm tortilla flat. Add a scoop of coriander-lime rice, a generous spoonful of black beans, and the sliced steak in a line across the bottom third of the tortilla. Top with the Baja/Cheddar cheese, charred spring onions, guacamole, and salsa. To roll: Fold the left and right sides of the tortilla inward over the filling. Then, holding the sides in, pull the bottom flap up and over the filling, tuck tightly, and roll it all the way up.

Toast and Serve: For that authentic street-food finish, return the wrapped burrito seam-side down to a hot, dry skillet over medium heat. Press down gently and toast for 1–2 minutes until the tortilla is golden and crispy and the cheese is fully melted. Repeat for the other side and serve immediately!