Equipment
* optional
Ingredients
Chimichurri Sauce
- 40 g fresh flat-leaf parsley, leaves and tender stems
- 10 g fresh oregano, leaves only
- 3 garlic cloves, peeled
- 45 ml red wine vinegar
- 60 ml extra virgin olive oil
- 2 g red chili flakes, dried
- 15 ml warm water
- 3 g salt
Steak & Base
- 450 g flank steak, trimmed
- 300 g cauliflower rice, raw
- 15 ml neutral oil
- 5 g salt
- 2 g black pepper, freshly ground
Assembly
- 3 low-carb wraps
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 611 kcal
- Protein
- 47 g
- Carbohydrates
- 13 g
- Fat
- 40 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 1178 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 119 mg
- Potassium
- 938 mg
- Calcium
- 140 mg
- Iron
- 5.5 mg
- Magnesium
- 60 mg
- Phosphorus
- 379 mg
- Zinc
- 7.9 mg
- Vitamin A
- 69 mcg
- Vitamin C
- 68 mg
- Vitamin E
- 4.8 mg
- Vitamin K
- 254 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 2.4 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.28 mg
- Niacin
- 11.8 mg
- Folate
- 91 mcg
- Water
- 222 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine parsley, oregano, garlic, red wine vinegar, red chili flakes, and salt in a food processor. Pulse until herbs are finely chopped but not pureed into a paste. Stream in olive oil (and optional water) while pulsing to emulsify slightly. Transfer to a bowl to let flavors meld.
Pat the flank steak completely dry with paper towels. Season aggressively on both sides with salt and black pepper. Press the seasoning into the meat.
Heat neutral oil in a cast iron skillet over high heat until shimmering and just starting to smoke. Carefully lay the steak in the pan.
Sear the steak undisturbed for 4-5 minutes until a deep brown crust forms. Flip and cook for another 3-4 minutes until an internal thermometer registers 52°C/125°F for medium-rare or 57°C/135°F for medium. Remove from pan to a cutting board.
Let the steak rest for at least 10 minutes. This is critical for retaining juices.
While steak rests, reduce heat to medium-high. Add cauliflower rice to the same skillet, stirring to scrape up the browned bits (fond) from the beef. Sauté for 3-4 minutes until tender-crisp. Remove from heat.
Slice the rested steak against the grain (perpendicular to the muscle fibers) into extremely thin strips (approx 3mm thick).
Warm the wraps briefly in a dry pan or microwave. Layer cauliflower rice, sliced steak, and a generous drizzle of chimichurri (approx 15-20ml per burrito) into the center. Fold sides in and roll tightly to serve.
Chef's Notes
- Flank steak is very lean; do not cook past medium (60°C/140°F) or it will become dry.
- The chimichurri improves if made 1-2 hours ahead, allowing the garlic and vinegar to marry.
- For a lighter sauce, substitute half the oil with water or extra vinegar as noted in ingredients.
Storage
Refrigerator: 3 days — Store components (steak, cauliflower, sauce) separately for best texture.
Reheating: Reheat steak and cauliflower gently in a pan; add sauce and wrap fresh.
Troubleshooting
Steak is tough and chewy
Cause: Steak was sliced with the grain (parallel to fibers) or overcooked
Fix: Chop the tough slices into a fine dice (mince) to mechanically tenderize them before putting in the burrito.
Prevention: Identify the direction of muscle fibers before cooking; slice perpendicular to them after resting.
Burrito is soggy
Cause: Steak wasn't rested enough or cauliflower released water
Fix: Serve as a bowl instead of a burrito.
Prevention: Rest steak 10 mins; cook cauliflower until dry.
Cultural Context
Chimichurri is a vibrant, herbaceous sauce originating from Argentina and Uruguay, traditionally served with grilled meats, especially beef. It's a staple at asados (barbecues) and signifies the rich culinary heritage of the region, emphasizing fresh ingredients and bold flavors. This recipe offers a modern fusion by incorporating it into a burrito format, blending South American tradition with a popular global dish.
