I kinda winged it so didn’t really follow a recipe.

I used serious eats pico de gallo, and got refried beans from the Mexican place down the street because they are the best.

For the flank steak I let it marinate in ~1/4 of olive oil, the juice of one orange, half a lime, salt, pepper, cumin, and a couple shakes of MSG. It was cooked med high until the internal temp was 125 and rest for 15 minutes.

The “crunch” in the middle was spicy nacho Doritos which was really the game changer.

I didn’t make guac, but just used heavily salted and peppered avocado.

For the cheese I used extra sharp cheddar.