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1
In a glass baking dish, rub steak with cumin, 1 garlic clove, 2 tablespoons lime juice, and 1 tablespoon olive oil.
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2
Heat 1 tablespoon olive oil in a small saucepan.
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3
Add 1 clove garlic and saute until fragrant, 1 minute.
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4
Add black beans and saute until thickened, 4 to 5 minutes.
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5
Season with salt and pepper and stir in 2 tablespoons lime juice.
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6
In a medium-sized bowl, stir together tomatoes, red onion, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 tablespoon olive oil.
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7
Stir in avocado and season with salt and pepper.
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8
Heat a grill pan over high heat.
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9
Season steak with salt and pepper and grill 2 to 3 minutes per side, or until desired doneness.
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10
Let sit 5 minutes, then slice thinly on the diagonal.
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11
In a small bowl, stir together rice and 2 tablespoons cilantro and season with salt and pepper.
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12
Rub a large nonstick skillet with remaining 1 tablespoon olive oil.
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13
Add tortillas and crisp, 30 seconds per side.
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14
In the center of each tortilla, place small mound of rice, then beans, avocado, pico de gallo, several slices of steak, lettuce, and, if desired, a sprinkling of cheese and a dollop of sour cream.
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15
Carefully roll tortilla around filling, pulling in sides as you roll.
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16
Return burritos to skillet to crisp slightly, 30 seconds more per side.
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17
Halve each burrito in half and serve immediately.
