Add grass-fed flank steak to a large bowl with juice of 2-3 limes, zest of one lime, and the chili powder, ground cumin, smoked paprika and garlic powder. Let marinate on the counter for 30 minutes.

While steak marinates, start cooking the beans. Add the whole can of pinto beans (including liquid) to a pot with some water (~1/4 cup), minced garlic, ground cumin, salt, pepper and lime juice and cook over medium heat. As the beans soften, mash them up a bit with a fork and continued to cook until most of the liquid is absorbed to your preference.

When steak is done marinating, heat avocado oil in a cast iron skillet. Once hot, add flank steak and sear for ~2 min on both sides before throwing in the oven at 350F for 5 min to finish cooking. Remove from oven, let it sit for 1-2 min, then slice into thin strips.

Serve the steak in tortillas and top with diced red onion, diced avocado, chopped cherry tomatoes, and pico de gallo. Serve with a side of refried beans. We added in a simple, big salad of butter lettuce, shredded carrots and diced red onion to round out the meal!