Ingredients:

  • 1 lb (450 g) flank steak, trimmed
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 4 large flour tortillas (10-12 inches)
  • 1 cup (150 g) cooked rice (white or brown)
  • 1 cup (150 g) black beans, drained and rinsed
  • 1 cup (150 g) shredded cheddar cheese
  • 1 cup (150 g) diced tomatoes (or pico de gallo)
  • 1 cup (150 g) shredded lettuce
  • 1 avocado, sliced
  • Fresh cilantro, for garnish
  • ½ cup (120 g) sour cream or Greek yogurt
  • 1 tablespoon (15 ml) salsa or hot sauce (adjust to taste)

Instructions:

  1. In a bowl, mix olive oil, lime juice, garlic, cumin, paprika, chili powder, salt, and pepper. Add flank steak and coat well; marinate in the fridge for 30 minutes.
  2. Preheat grill or grill pan over medium-high heat. Grill steak for about 5-7 minutes per side or until desired doneness (150°F for medium). Remove from heat and let rest for 5 minutes; then slice thinly against the grain.
  3. Warm tortillas slightly in a dry pan or microwave for easier wrapping. Prepare rice, black beans, cheese, tomatoes, lettuce, and avocado.
  4. Lay a tortilla flat and add a portion of rice, beans, sliced steak, cheese, tomatoes, lettuce, and avocado. Drizzle with sour cream mixed with salsa.
  5. Fold in the sides and roll tightly to enclose the filling. Wrap in aluminum foil (optional) and serve warm. Garnish with fresh cilantro if desired.