Make the marinade: in a bowl whisk together the juice of Lime, Orange Juice, 2 tablespoons Vegetable Oil, minced Garlic, finely chopped Jalapeño, 1 teaspoon Ground Cumin, 1 teaspoon Dried Mexican Oregano, 1 teaspoon Kosher Salt and 1/2 teaspoon Black Pepper.
Place the Skirt Steak in a shallow dish or resealable bag and pour the marinade over it, turning to coat. Refrigerate and marinate at least 1 hour, preferably 4 hours or up to overnight for best flavor.
While the steak marinates, prepare the pico de gallo: combine diced Roma Tomato, finely diced White Onion, minced Jalapeño, chopped Cilantro, a squeeze of Lime and a pinch of Salt; adjust lime and salt to taste and set aside to meld.
Make the guacamole: mash ripe Avocado in a bowl and stir in finely minced White Onion, minced Jalapeño, chopped Cilantro, a squeeze of Lime and a pinch of Salt. Taste and adjust seasoning.
Preheat a grill or a heavy skillet over high heat. Remove the steak from the marinade and shake off excess; grill or sear for about 3–5 minutes per side (depending on thickness) until nicely charred and cooked to your preferred doneness.
Transfer the steak to a cutting board and let rest 5–10 minutes, then thinly slice against the grain.
Warm the Flour Tortilla briefly on the grill or in a skillet until pliable. To assemble each burrito, spread a spoonful of guacamole down the center of the tortilla, top with sliced steak, a generous scoop of pico de gallo, and drizzle with Salsa Roja if using.
Fold the sides of the tortilla over the filling and roll tightly. Serve immediately with extra lime wedges and any remaining pico or salsa on the side.
