Spicy Argentine Chimichurri Steak Flatbread

Spicy Chimichurri with fresh herbs and Frank's Buffalo Wing sauce delivering all the character and heat, topped with steak, veggie, & cheese.

Ingredients

Procedure

Spicy Argentine Chimichurri

1. Place parsley, cilantro and oregano in a blender or food processor and pulse to blend.
2. In a bowl mix together Buffalo wings sauce, oil, water and garlic. Slowly pour into blender pulsing to combine. Hold refrigerated for service.

Prep

1. Season each portioned steak with 1 teaspoon Peruvian Seasoning. Hold refrigerated for service.

Service

1. 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.
2. 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.
3. Cover with 1/2 cup cheese, 1/4 cup onions, and 1/3 cup mushrooms. Bake until cheese is melted and flatbread is crisp.
4. Cut as desired. Top with sliced steak and garnish with a drizzle of 2 tablespoons additional chimichurri. Serve hot.