Chimichurri Wrap

Chimichurri Wrap marsfoodservices image

Ingredients

Steak:

  • 3 lb flank steak, skin off, trimmed
  • 6 c extra virgin olive oil
  • 6 garlic cloves
  • 1½ t crushed red pepper
  • 1 rosemary sprig
  • 4 thyme sprigs
  • 1½ T salt
  • 3 t black pepper

Chimichurri:

  • ¾ c cilantro, washed, rinsed and dried
  • 3 c parsley, washed, rinsed and dried
  • ¾ c fresh oregano, washed, rinsed and dried
  • 12 garlic cloves
  • 1½ t crushed red pepper
  • 1½ t salt
  • 1½ t lime juice
  • 3 c extra virgin olive oil

Plating:

  • 4½ c BEN’S ORIGINAL™ Mexican Fiesta Rice, prepared according to box
  • 1½ c pico de gallo
  • 24 flour tortillas, 5.5” diameter
  • 1 c cotija, crumbled
  • 1 1/4 cups Chimichurri, prepared

Chimichurri Wrap

Makes: 12 servings (17 oz serving)

Direction

Steak:

  1. Combine oil, garlic, crushed red pepper, rosemary and thyme. Coat flank steak with mix and place in a bag. Marinade overnight.
  2. Remove marinated steak from the bag and allow to drain for 10 minutes at room temperature.
  3. Season steak with salt and pepper. Grill over high heat for 2 minutes on each side.
  4. Rest steaks for 10 minutes. Slice 1/2" thick slices against the grain and reserve.

Chimichurri:

  1. Pulse all ingredients except oil in the food processor. Drizzle in oil while blending until fully incorporated.
  2. Reserve.

Wrap Assembly (2 tortillas):

  1. Each tortilla will get:
    • Tortilla
    • BEN’S ORIGINAL™ Mexican Fiesta Rice
    • Steak
    • Pico De Gallo
    • Cotija
    • Chimichurri
  2. Fold each tortilla and use a skewer to hold.