Chimichurri Flank Steak & Cauliflower Burrito

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.