Prepare the marinade: In a large bowl or zip-top bag, whisk together the orange juice, lime juice, soy sauce, olive oil, 1/2 cup of the cilantro, minced garlic, chopped jalapeño, cumin, paprika, and black pepper.

Marinate the steak: Add the steak to the marinade, ensuring it's fully coated. Seal or cover and refrigerate for at least 4 hours, or up to 24 hours for maximum flavor.

Make the cilantro-lime rice: In a medium saucepan, bring the water or broth and salt to a boil. Add the rinsed rice and butter/oil. Stir once, reduce heat to low, cover, and simmer for 15-20 minutes until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in the remaining 1/2 cup of cilantro and the juice of 1 large lime.

Warm the beans: In a small saucepan, warm the rinsed and drained black beans over medium-low heat until heated through. For extra flavor, add a pinch of cumin and a squeeze of lime juice.

Cook the carne asada: Preheat a grill or large cast-iron skillet to high heat. Remove the steak from the marinade, letting the excess drip off. Cook for 3-5 minutes per side for medium-rare, until a nice char develops.

Rest and chop the steak: Transfer the cooked steak to a cutting board and let it rest for a crucial 10 minutes. Afterwards, slice the steak thinly against the grain, then chop the slices into small, bite-sized pieces.

Warm the tortillas: Heat tortillas one at a time in a large, dry skillet over medium heat for about 30 seconds per side until soft and pliable.

Assemble the burrito: Lay a warm tortilla flat. In the lower third, layer your ingredients, starting with cheese, followed by cilantro-lime rice, black beans, and a generous portion of carne asada.

Add toppings: Top the meat with pico de gallo, guacamole, and a drizzle of sour cream. Be careful not to overstuff.

Roll the burrito: Fold the bottom edge of the tortilla up and tightly over the filling. Fold the left and right sides in towards the center. Continue rolling the burrito away from you, keeping it tight, until it's sealed.

Optional Sear: For a crispy, golden-brown exterior, place the rolled burrito seam-side down in a hot, dry skillet. Cook for 1-2 minutes per side until crisp. Serve immediately.