• Marinate the steak with chopped garlic, lime juice, salt, pepper, and olive oil. Keep the steak covered and refrigerate for 3–4 hours, or overnight.
• Cook 2 cups of white long-grain rice with 4 cups of water in a covered sauce pan. Cook on high heat for 5 minutes, or until the water starts to boil. Reduce the heat to low and simmer for 20 minutes. Once the rice is done cooking, fluff the rice with a rice paddle or a fork.
• Preheat the grill to 450° F. Place the steak on the grill and cook for 5 minutes, then flip and cook for an additional 4 minutes. The medium-cooked steak's internal temperature will be around 140–145° F. Remove from grill and let steak rest for 5 minutes. Cut into bite-sized pieces.
• Pour 1 can of black beans into a bowl and microwave for 30 seconds to warm it up.
• Spoon rice, black beans, steak, and chimichurri onto a piece of lettuce. Squeeze a little lime juice on top and wrap up the lettuce leaf.

Chimichurri Verde with Lime

• Finely chop the parsley and mince the garlic. Add them to a bowl.
• To the bowl, add dried oregano, red pepper flakes, salt, pepper, red wine vinegar and olive oil. Also add lime juice and zest.
• Gently stir to mix.