Chipotle-Style Steak Burritos with Fresh Tomato Salsa

Steps

1. Make the salsa first: in a bowl, stir the tomato, red onion, jalapeño, half the cilantro, half the lime juice and a quarter of the salt; set aside.
2. Make the rice: in a small pot, bring the rice, all but 2 tablespoons of the water, half the cumin and a quarter of the salt to a boil, cover, and simmer on low for 15 minutes; rest 5 minutes off the heat, then stir in the remaining cilantro and the remaining lime juice.
3. While the rice cooks, mix the chili powder, smoked paprika, garlic powder, the remaining cumin and a quarter of the salt into a spice rub, and rub it all over the top sirloin steak.
4. Heat the canola oil in a large skillet over medium-high heat and sear the top sirloin steak 4 to 5 minutes per side until it reaches 145°F (63°C) in the center; move the steak to a board, rest 3 minutes, then slice it thinly across the grain.
5. In the same skillet over medium heat, warm the pinto beans with the remaining salt and the remaining 2 tablespoons of water for 3 minutes, mashing a few beans.
6. Warm the flour tortillas in a dry skillet about 20 seconds per side.
7. Fill each flour tortilla with the rice, pinto beans, sliced sirloin steak, cheddar, romaine and a spoonful of the salsa; fold in the sides and roll tightly.
8. Optionally toast the burritos seam side down in the skillet for 1 to 2 minutes until golden, and serve with any remaining salsa.