Churrasco Beef Wrap

• 150 g raw beef sirloin steak (1 thin steak) — Raw beef top sirloin steak
• 60 g whole-wheat tortilla (1 large) — Whole-wheat tortilla
• 160 g black beans, drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 80 g red bell pepper, thinly sliced — Raw red bell pepper
• 30 g yellow onion, very thinly sliced — Raw yellow onion
• 12 g cilantro, chopped — Fresh cilantro
• 18 g lime juice — Fresh lime juice
• 3 g garlic, grated — Raw garlic
• 5 g olive oil — Extra-virgin olive oil
• 0.3 g fine salt — Fine salt

Method

1. 1Mix the chimichurriWhisk cilantro, lime, garlic, 2 g olive oil, half the salt, and 15 g cold water for 45 seconds.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Reserve in a clean cup in a clean containerReserve in a clean cup in a clean container so it stays separate for the later step.Look for: The chimichurri is bright green, loose, and evenly flecked.Safety: Wash cilantro and keep the clean chimichurri away from raw-beef utensils.
3. 3Sear and rest the churrascoPat the sirloin dry and season with remaining salt. Heat the remaining 3 g oil in a skillet over medium-high.Look for: The ingredients are fully prepared and ready for the next action.Safety: Keep raw-beef utensils separate, verify 145°F, and rest the steak for at least 3 minutes.
4. 4Sear the steak for 3 to 4 minutes per sideSear the steak for 3 to 4 minutes per side until the center reaches 145°F, transfer to a clean board, and rest 3 minutes before slicing thinly across the grain.11 min · 145°FLook for: The steak has a deep brown crust, reads 145°F, and releases little juice after resting.
5. 5Measure ingredients: Dress the beans and vegetablesMeasure beef sirloin steak, black beans, red bell pepper, yellow onion, and cilantro using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Dress the beans and vegetablesToss black beans, pepper, onion, and two-thirds of the chimichurri for 60 seconds, then fold in every rested steak ribbon.1 minLook for: Beans remain intact and the steak and vegetables carry a thin green coating.Safety: Use a clean utensil after the steak reaches 145°F and completes its rest.
7. 7Roll and serveLay the tortilla flat, add the complete churrasco filling in a 15 cm strip, drizzle over remaining chimichurri, fold the sides inward.Look for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Roll tightlyRoll tightly, and cut in half until the mixture holds together without loose crumbs.1 min 30 secLook for: The seam closes firmly and both halves show steak, beans, and pepper without spilling.Safety: Serve promptly or refrigerate within 2 hours.