Frank’s® RedHot® Chimichurri Sauce: Yields 1 1/4 Cup
1 cup Flat Leaf Parsley, Chopped
3/4 cup Cilantro, Fresh Chopped
3 tbsp. Basil, Fresh Chopped
1/4 cup Frank’s® RedHot® Original Buffalo Wings Sauce
1/4 cup Olive Oil
1/4 cup Water
Flatbread Build
1 Wheat Tortilla, 8″
1/3 cup Cheddar Jack Cheese
1 3/4 oz. Top Sirloin, Grilled & Sliced
1 tsp. Frank’s® RedHot® Original Buffalo Wings Sauce
1 Fried Egg, Over Easy
1 tbsp. Frank’s® RedHot® Chimichurri Sauce recipe
Frank’s® RedHot® Chimichurri Sauce:
Place chopped parsley, cilantro and oregano in a blender or food processor.
Combine Frank’s® RedHot® Original Buffalo Wings Sauce, oil and water.
Slowly add this to the herbs and puree.
Adjust consistency with Frank’s® RedHot® Original Buffalo Wings Sauce, oil and water if necessary to create a pourable sauce.
Flatbread Build
Cover tortillas with cheese and melt in a hot oven for a couple of minutes.
Toss grilled steak in Frank’s® RedHot® Original Buffalo Wings Sauce.
Place the steak over the cheese, leaving space in the center for the egg.
Place the egg in the center of the tortilla.
Drizzle Frank’s® RedHot® Chimichurri Sauce over the flatbread and serve it open faced or tuck over one side and roll into a portable wrap.