We clean our hands and, working on a vegetable cutting board, we lean on and cut our limes. In a measuring cup we squeeze 1½ limes to get ¼ cup of juice. The remaining half of lime we cut in wedges, wrap in plastic wrap, and refrigerate. In the measuring cup, we add the garlic, chili powder, tequila and half of the oil. We stir this marinade with a small spoon.
In a resealable storage bag, we place the steak and pour in the marinade. We smoosh the marinade all over the steak, seal, and place on a dinner plate. We place it in the refrigerator for about 4 hours (anywhere between 4 and 24 hours is good, much longer and the acid in the lime juice will change the texture of the meat).
We remove the bag from the refrigerator 30 minutes before we are ready to cook it. We prep the remaining ingredients that will be inside the burritos. We have bowls for the lettuce and cheese. For this recipe, we have yogurt on hand instead of sour cream. In a small bowl, we mix the yogurt with a squeeze of lime from one of the wedges. The rest of the wedges are placed in the bowl with the lettuce.
We heat our sauté pan for a few minutes on medium heat. We remove the steak from the marinade and pat it dry with paper towels. We keep it on the dinner plate, discarding the bag and marinade. We wash up. We add the rest of the oil to the pan, sprinkle the steak with salt and pepper, and add it to the pan.
We cook the steak for about 6 minutes on each side. After that, we remove the steak to a clean plate and check the temperature with our digital meat thermometer. It reads 120 degrees F, which corresponds to rare, at the thickest part, perfect for Chris.
We let the steak rest for a few minutes to seal in the juices.
We cut the steak against the grain, somewhat on an angle to get nice slices. We place the tortillas on a microwave-safe plate between dampened paper towels and microwave for a minute.
The steak is served at the table with the tortillas and bowls of the lettuce, cheese, yogurt, and salsa.