Breakfast wrap with Frank's Buffalo wings sauce spiked chimichurri and Peruvian seasoned steak. Ingredients Servings 4 8 24 48 80 100 Procedure Spicy Argentine Chimichurri Place parsley, cilantro and oregano in a blender or food processor and pulse to blend.
In a bowl mix together Buffalo wings sauce, oil, water and garlic. Slowly pour into blender pulsing to combine. Hold refrigerated for service.
Prep In a bowl mix together chimichurri and mayonnaise to make an aioli. Hold refrigerated for service.
Season steak with Peruvian Seasoning and grill to desired doneness. Rest and thin slice. Hold warm for service.
Service Set griddle to medium high. For each serving, place one tortilla on griddle and top with 1/2 cup of cheese. Heat to melt. Remove from griddle.
Cover cheese in center of tortilla with 3 ounces of hot sliced steak, 2 tablespoon of chimichurri and 2 egg cooked fresh to order.
Fold the sides of the tortilla over the steak and eggs and roll the tortilla up from the bottom into a burrito.
Serve hot with 2 ounces of chimichurri aioli in a ramekin on the side. CHEF’s TIP!
For a snack sized version of this wrap use a 8" tortilla and reduce ingredient amounts by half.
The Spicy Chimichurri has a 1-day shelf life. Use it on steaks, burgers and grilled pork.
Recipe type: Breakfast and Brunch