For the Carne Asada Marinade, mix the juice of Lime (2), Ground Cumin (1 teaspoon), Orange (1), Fresh Cilantro (1 handful), Distilled White Vinegar (2 tablespoon), Olive Oil (to taste), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Garlic (2 clove). Taste and adjust if necessary.
Transfer the marinade to a large ziplock bag and add the Flank Steak (1.5 pound). Marinate for 6 hours or overnight (preferred).
For the Elote, if needed, cook the Corn (4 ear). Remove the corn from the cob and add to a large bowl. Season with Garlic Salt (to taste) and Salt and Pepper (to taste).
In another small bowl, mix together the Mayonnaise (1/4 cup) and Adobo Sauce (2 tablespoon) and juice of Lime (1/2). Season with Salt and Pepper (to taste).
Fold in the Feta Cheese (2 ounce) and Scallion (2 stalk). Taste and adjust if needed.
When ready to ensemble, heat a grill to medium-high heat and lightly coat the grate with oil. Remove the Flank Steak, from the marinade and grill 6-7 minutes on each side for medium-rare. The steak should be nice and charred.
Remove from the grill and allow to rest for 10 minutes before slicing. Slice the meat in thin strips against the grain.
While the steak is grilling, season the White Rice (1 cup) with Salt, Pepper and Lime (1). Set aside.
To assemble the burrito, place the Large Flour Tortilla (6) flat and add a heaping spoonful of the elote. Top with a spoonful of the lime rice, then a layer of Fresh Cilantro (1 handful) then a few pieces of carne asada. Add in Jalapeño Pepper (to taste) if using.
Wrap, cut in half, and enjoy!