In a large bowl or sealable bag, combine soy sauce, minced garlic, pineapple juice, oregano, cumin, white pepper, and onion powder.

Add the skirt steak to the marinade, then add chopped cilantro and mix well. Marinate for at least 2 hours or refrigerate until ready to cook, up to 24 hours for optimum flavor.

Preheat grill to medium-high. Drain the skirt steak and pat dry with paper towels.

Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for 3-4 minutes per side for medium or until the steak has a deeply browned crust.

Remove from heat, place on a cutting board, and let it rest for about 10 minutes. Then slice thinly against the grain.

For the Salsa Verde, heat a griddle or cast iron skillet until smoking. Add tomatillos, jalape?o, onion, and garlic, roasting until blackened in spots, about 10 minutes.

Remove from heat, let cool enough to handle, then blend roasted ingredients with cilantro and lime juice until there are no big chunks. Adjust salt and lime juice to taste.

Assemble the burritos: place sliced grilled steak evenly along the middle of each tortilla. Layer with onions, shredded cheese, cooked rice, guacamole, beans, chopped cilantro, and salsa verde without overfilling.

Fold the bottoms of the tortillas to cover the filling, then fold over the sides and roll tightly. Optionally heat in a cast iron skillet until toasted or wrap in foil and bake at 350? (180?) for 20 minutes.