Chimichurri Wrap
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:
- Combine oil, garlic, crushed red pepper, rosemary and thyme. Coat flank steak with mix and place in a bag. Marinade overnight.
- Remove marinated steak from the bag and allow to drain for 10 minutes at room temperature.
- Season steak with salt and pepper. Grill over high heat for 2 minutes on each side.
- Rest steaks for 10 minutes. Slice 1/2" thick slices against the grain and reserve.
Chimichurri:
- Pulse all ingredients except oil in the food processor. Drizzle in oil while blending until fully incorporated.
- Reserve.
Wrap Assembly (2 tortillas):
- Each tortilla will get:
- Tortilla
- BEN’S ORIGINAL™ Mexican Fiesta Rice
- Steak
- Pico De Gallo
- Cotija
- Chimichurri
- Fold each tortilla and use a skewer to hold.