Flank Steak Wrap with Chimichurri

By Chef Jay Suggs of Norman Brothers

Serves 2

Ingredients:
12 oz of flank steak
Chimichurri sauce
2 flour tortillas
4 oz grated mozarella cheese
2 oz tomatoes, chopped

For the chimichurri sauce:
5 oz olive oil
4 oz parsley, chopped
1½ oz red onion, cut julienne style
1 oz lime juice
1 oz sherry vinegar
1 oz garlic, well mashed
salt and pepper to taste

Directions:
Prepare the chimichurri sauce. Use half of the sauce to marinate the meat for 3 hours, or let sit overnight in half of the chimichurri. Roast meat on medium heat until done. Cut into thin slices and divide into equal portions. Place meat on each wrap. Top with the mozzarella and tomatoes and roll wraps. Serve with the remaining chimichurri sauce.


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