Prepare the marinade by mixing canola oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin, and salt in a bowl.

Adjust seasoning of the marinade to taste.

Transfer the marinade into a large freezer bag.

Add the skirt steak to the bag and marinate in the fridge for at least 4 hours or overnight.

Heat a grill or grill pan to medium-high heat and lightly coat with canola oil.

Remove the steak from the marinade and grill for 5 to 7 minutes per side, until charred and crusty.

Remove the steak from the grill and let it rest for 10 minutes.

Slice the steak thinly against the grain.

Prepare the cilantro pesto according to the recipe.

Prepare the charred salsa according to the recipe.

Toast pumpkin seeds in a dry skillet over medium heat for 5-6 minutes until golden and fragrant.

To make cilantro pesto, combine cilantro, parsley, olive oil, lime juice, and jalapenos in a food processor and pulse until smooth but slightly chunky.

Season the cilantro pesto to taste.

Heat a large grill pan to medium-high heat to make charred salsa.

Add tomatillos, garlic, tomatoes, onion, ancho, and poblano chiles to the hot grill pan.

Char the vegetables and chiles on all sides until blackened in parts, then transfer to a cutting board.

Soak the charred ancho chile in hot water for 8-10 minutes until softened.

Remove the stem and seeds from the softened ancho chile.

Remove the stem and seeds from the charred poblano chile, and the stem and skins from the charred garlic cloves and onion quarters.

Combine the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave, and lime juice in a food processor and blend until mostly smooth to finish charred salsa.

Season the charred salsa with salt and pepper to taste.

To assemble the burrito, place a heated flour tortilla flat and spread with an even layer of cilantro pesto.

Sprinkle with julienned tomatoes and pile on the sliced carne asada.

Wrap the burrito tightly and eat whole, or slice in half on the bias.

Serve the burrito with plenty of charred salsa for dipping.