Spicy Chimichurri with fresh herbs and Frank's Buffalo Wing sauce delivering all the character and heat, topped with steak, veggie, & cheese. Ingredients Servings 4 8 24 48 80 100 Spicy Argentine Chimichurri | Serves 4 1 cup Flat Leaf Parsley, chopped 3/4 cup Cilantro, chopped 1 tbsp Oregano, chopped 1/4 cup Franks ® Original Buffalo Wings Sauce 1/4 cup Olive Oil 1/4 cup Water 1/2 tsp Garlic, minced Flatbread | Serves 4 1 pound Skirt Steak, 4 oz portions 4 tsp McCormick Culinary ® Peruvian Seasoning 4 each Flatbread, medium, par-baked 3/4 cup Pizza Sauce 1/2 cup Spicy Argentine Chimichurri 2 cups White Cheddar Cheese, shredded 1 cup Red Onion, julienne 1 1/3 cups Mushrooms, sliced 1/2 cup Spicy Argentine Chimichurri 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 Season each portioned steak with 1 teaspoon Peruvian Seasoning. Hold refrigerated for service. Service Set grill to medium high and oven to 400˚F. For each serving, grill 1 seasoned steak to desired doneness. Allow to rest and slice.
While steak is cooking, spread 1 flatbread with 3 tablespoons pizza sauce and 2 tablespoons of first amount of chimichurri swirling on flatbread to combine and leaving a 1/2“ border along edges. Cover with 1/2 cup cheese, 1/4 cup onions, and 1/3 cup mushrooms. Bake until cheese is melted and flatbread is crisp. Cut as desired. Top with sliced steak and garnish with a drizzle of 2 tablespoons additional chimichurri. Serve hot. CHEF’s TIP!
Steak can be seasoned with Grill Mates® Montreal Steak® Seasoning or a variety of other blends in the McCormick® Culinary line!
Recipe type: Pizza and Flatbread