12 oz. flank steak, trimmed
2 tsp BBQ Spice Rub (recipe on this site)
2 tsp olive oil plus more for the pan
1/2 medium onion, sliced
1/2 medium zucchini, halved lengthwise and sliced
1/2 medium yellow squash, halved lengthwise and sliced
1/8 tsp sea salt
2 brown rice or coconut Paleo wraps, heated
2 tbsp Chimichurri Sauce (recipe on this site)
Sprinkle the steak all over with the spice rub to coat.
Let stand at room temperature for 10 minutes.
Lightly dampen a paper towel with a small amount of olive oil and wipe a grill pan with it; heat over medium-high heat.
Add the steak and cook, turning once, until reaches desired doneness, 10-11 minutes for medium rare. (Don't overcook to prevent the meat from getting tough.)
Transfer the steak to a cutting board and let stand for 5 minutes before thinly slicing across the grain.
Meanwhile, heat the 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat.
Add the onion and cook, stirring occasionally, until slightly softened, 2-3 minutes.
Stir in the zucchini and squash and cook until tender and lightly browned, 5-6 minutes.
Remove from the heat and season with the salt.
Place one wrap each on 2 plates. Top each with half of the steak, half the vegetable mixture, and 1 tablespoon of the Chimichurri Sauce. Fold and serve.