Crisped Flank Steak Burrito with Brown Rice and Pinto Beans

Method

1. Work the brown rice under cold water with your fingers until the cloudiness goes out of it, then set it over the lowest heat in twice its volume of water under a tight lid. Twenty-eight minutes, by which time the water is gone and a grain gives under a fingernail.
2. With the rice on, score the flank steak shallowly across the grain on both faces and press the cumin down into the cuts.
3. Drain and rinse the pinto beans. Dice the tomato, cut the jalapeno into rings, chop the coriander, and squeeze the half lime over the tomato so it slackens.
4. Get a heavy pan smoking with the olive oil and put the steak in whole. Four minutes to build a crust, one turn, three minutes more, then lift it onto a board. Stop while the middle is still pink — it carries on cooking once it is inside the rolled burrito.
5. Once the rice is done, set the steak pan back over the heat and tip the pinto beans into it for a minute, turning them through the beef fat and cumin left behind, then slide them into a bowl.
6. Leave the steak alone on the board for four minutes. Flank is coarse-grained and empties itself if it meets a knife hot; once it has settled, slice it thin against the grain.
7. Wipe the pan out and lay the wholewheat tortilla in it for a minute a side, long enough that it will fold round a full filling without splitting at the crease.
8. Spread the rice down the centre of the tortilla, then the beans, the sliced steak, the tomato and the coriander, keeping the bottom third clear. Fold the sides over the filling and roll the whole thing into a tight parcel.
9. Return the parcel to the pan seam-side down over medium heat and weigh it flat for two minutes, then turn it and do the same to the other face, until both are gold and firm enough to hold the burrito shut.
10. Halve the burrito on a slant and set both pieces cut-face up, so the rice and beef inside are on show.