Add some of our Black Tuxedo Rub (available from Spiceology) to the flank and let it sit out and come to room temperature.
Set your grill up for a direct, medium-high heat. We used our @biggreenegg with FOGO Charcoal.
Next, make the cilantro rice. We use a rice cooker and added one cup of long grain rice and 1 1/2 cups of water along with a pinch of salt. Once the rice cooker finishes, fluff the rice with a fork and add cilantro and lime juice. Cover it again and let it sit for fifteen minutes.
For the pico, combine all ingredients and check for seasoning. Add more salt and lime juice as needed.
For the ranchero sauce, combine the garlic, onion, pasilla, and jalapeno on a sheet tray and roast on the grill for 15 to 20 minutes or until the veggies are sizzling and have some char. Remove and discard the skin and seeds from the chilis. Move the roasted veggies to a food processor with the rest of the ingredients. Blend until smooth then taste and adjust seasoning to your liking. Move the sauce to a saucepan on medium heat and cook for 10 minutes until thickened.
Grill your steak over direct heat – turning often. Pull the steak off at 125º and allow it to rest for ten minutes.
Slice the steak across the grain. Then grill your tortillas for 30 seconds per side to make them pliable. Add rice, steak, avocado, pico, and cheese. Fold the edges of the burrito in and roll it up. Grill it for a few minutes per side.
Top it with your ranchero sauce, cilantro, crema, and cotija. Serve and expect people to want a second one.