Step 1: Prepare the Steak

1. In a bowl, mix olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Coat the thinly sliced steak in the marinade and let it rest for 15 minutes.
3. Heat a cast-iron skillet over medium-high heat. Sear the steak for 3-4 minutes per side until fully cooked.
4. Remove from heat, let it rest for 5 minutes, and slice into bite-sized pieces.

Step 2: Make the Spanish Rice

1. In a saucepan, heat a teaspoon of olive oil over medium heat. Add the rice and toast for 2 minutes until slightly golden.
2. Pour in chicken broth, tomato sauce, cumin, garlic powder, and salt. Stir and bring to a simmer.
3. Cover and cook on low heat for 15 minutes, then fluff with a fork.

Step 3: Prepare the Chipotle Sauce

1. Mix mayonnaise, adobo sauce, lime juice, and garlic powder in a small bowl.
2. Stir well and let it sit for 10 minutes to blend the flavors.

Step 4: Assemble the Burrito

1. Lay a warm tortilla flat and spread ½ cup shredded cheese in the center.
2. Add ¼ cup Spanish rice, sliced steak, 1 tablespoon chipotle sauce, and 1 tablespoon sour cream.
3. Optional: Drizzle nacho cheese sauce for extra creaminess.
4. Fold the sides in and roll tightly into a burrito.

Step 5: Grill to Perfection

1. Melt 1 tablespoon butter in a skillet over medium heat.
2. Place the burrito seam side down and cook for 2-3 minutes until golden brown.
3. Flip and grill for another 2 minutes until crispy with melted cheese inside.
4. Remove and let it rest for 1 minute before serving.