In a large mixing bowl, whisk together all the carne asada ingredients except for the steak.

Add the steak to the marinade and turn it a few times to make sure it’s completely covered with the marinard.

Cover and refrigerate for 2-4 hours but no more than 8 hours.

Preheat a grill over medium high heat.  Remove the steak from the marinade and let the excess marinade drip off the steak.

Place directly on the grill and cook with the lid closed on the grill for 4-8 minutes per side (depending on the thickness of the steak) until the steak reaches an internal temperature of 135-145 degrees F.

Remove the steak from the grill and allow it to rest for 5-10 minutes.  Slice the steak thinly against the grain and chop into bite size pieces.

Assemble the burritos. Lay the tortillas out on a work surface.

Spread the refried beans evenly onto the middle of each tortilla. Top evenly with the beef, pico de gallo, cilantro and shredded cheese.

Heat the oil in a large skillet or over a griddle. Place the burritos, seam side down and cook for 1-2 minutes per each side until the burritos are sealed shut and browned slightly.

Serve immediately while warm and enjoy!