Chimichurri Steak Wrap
Chimichurri steaks are a great way to explore a different taste of steak! Chimichurri is a great condiment from Argentina/Uruguay and is a fantastic combination of cilantro and parsley. It's a herb-packed-punch that hits your tastebuds with a small bit of spice from the red pepper flakes, with a bit of a tang from the red vinegar and garlic. This makes it a perfect way recipe to pair with a steak of any cut!
While this recipe is mainly for a single lunch/dinner for two, we do recommend this as a meal prep option due to its simplicity. Some people like this cold, so reheating is not always a necessity!
6 - 12oz of sliced steak (we suggest sirloin or flat iron!)
3 cups of spinach
1 red bell pepper, sliced thin
6 medium whole wheat tortillas
1 orange bell pepper, sliced thin
1 tablespoon olive oil (for cooking the steak)
Salt and pepper
1 cup parsley leaves
2 cloves garlic
3 tablespoons olive oil
1.25 tablespoon red wine vinegar
1/4 teaspoon salt
Rare: 115-120 degrees Medium Rare: 121-129 degrees Medium: 129-135 degrees
Heat a pan up with the tablespoon of olive oil
Season the steak with salt and pepper on all sides
Sear the steak for 2-3 minutes, then let rest in a foil tent.
While the Steak is cooking, either dice/chop finely, or throw the garlic and parsley into a food processor until well blended.
Next, in a bowl or the processor, add and blend in the oil, red wine vinegar, and salt until well blended.
Spread out the tortilla and add spinach, bell peppers, and bison slices.
Add the fresh chimichurri sauce over the bison
Fold the tortilla up (right and left sides overlapping the edges)
Contact us today https://www.jjbison.com/contact-us, email us at firstname.lastname@example.org, or call us at (443) 252 - 2099 to order your bison today!