Chop the steak and add the garlic salt, soy and olive oil. Let sit for 15 minutes or so or place in the fridge until you’re ready to cook.
Heat a cast iron pan on high. Once the pan is hot, cook the steak in batches. Don’t crowd the pan and don’t stir the steak much. Place it in the pan and let it sit for a couple minutes. Stir and let it cook another minute or two. You should have a bit of charred steak here and there. That’s what you want.
On a griddle, at 300º, place a tortilla and cook for 30 seconds or so. Flip and add a small handful of shredded cheese and a pinch of the scallions. Cook for another 30 seconds or so until the cheese begins to melt. Remove to a plate. In the center of the tortilla add steak, guacamole, pico de gallo, queso fresco, and chipolte mayo. Fold burrito. Pull in the left and right side and meet in the middle. Push down a little. Pull the tortilla end closest to you to the opposite side and tuck. Tuck in the left and the right side to round out and roll forward to finish.