Combine the masa flour, water, and salt in a large bowl and mix by hand for about 1 to 3 minutes, or until the dough is moist throughout. Divide the masa into 8 equal balls and place them on wax paper. With wet hands, flatten each ball to form thick elongated tortilla patties or “huaraches” of about 4 inches long and 1/4 inch thick. Transfer to a 12-inch nonstick skillet over medium-low heat and cook for about 8 to 10 minutes or until charred black specs appear on both sides, turning once. Let cool slightly and then use your fingers to create a pinched-up rim around the edges. Lightly brush each side using 1 tablespoon of oil and cook for 2 more minutes, or until crisp. Cover with foil, and set aside. In a small bowl, mix the sour cream and milk, stirring constantly for 1 or 2 minutes. Set aside. Heat the remaining oil in a 10-inch non-stick skillet over medium-high heat. Add the chopped steak and cook, stirring frequently for about 6 to 10 minutes or until meat is no longer pink. Place the huaraches on a platter. Cover each one with a layer of warm refried beans. Top with beef, romaine, onion, cilantro, and cheese. Drizzle with the sour cream sauce. Top with Pico de Gallo.