(Copycat) Chipotle Steak Burrito

1. For the steak: Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil and adobo sauce (if using.) Refrigerate while preparing your other ingredients. (If you can, marinate overnight for best flavor.) 2. For the rice: Drizzle the lime juice, lemon juice, and oil over the top of the warm cooked rice, then sprinkle with the chopped cilantro and salt; fluff with a fork. 3. For the pico de gallo: In a medium bowl, combine all the ingredients for the Pico de Gallo. Let mixture sit for 15 minutes, then taste and adjust with more salt and/or lime juice, if needed. 4. Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. 5. Warm the flour tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with the black beans, the pico de gallo, and sour cream. 6. Fold the flap nearest you over the filling, then fold in the sides; roll burrito away from you, keeping it tight to form a log. Rest, seam side down. 7. Serve with chipotle honey vinaigrette, guacamole, and tortilla chips!