2 each 8" Heat Pressed Flour Tortillas (10410)
12 oz. vol. Shredded Lettuce
6 oz. vol. Piri Piri Potato Salad , see related recipe below
3 oz. wt. (1 each) Chimmichurri Skewers, see related recipe
2 oz. vol. Chimmichurri Sauce
1Heat tortilla on flattop or hot grill and place on plate.
2Place chimmichurri steak skewers on hot grill and rotate until desired doneness. Remove from heat.
3Place 6 oz. of shredded lettuce in center of each tortilla.
4Top lettuce with 3 oz. of piri piri potato salad and chimmichurri steak skewer.
RELATED RECIPE FOR THE CHIMMI CHURRI CHURASCO SOFT TACOS
1 oz. vol. Fresh Garlic , chopped
4 oz. vol. Yellow Onions , chopped
12 oz. vol. Fresh Cilantro , chopped
12 oz. vol. Fresh Parsley , chopped
1/2 tsp. Sea Salt
1 tsp. Crushed Red Pepper
1/4 tsp. Black Pepper
1 1/2 oz. vol. Lemon Juice
4 oz. vol. Olive Oil
1 1/2 lbs. Skirt Steak , cut against grain 1/4" thick strips
5 each 13" Metal Kabobs
1For chimmichurri sauce: Place all ingredients in food processor and blend until smooth and emulsified.
2Thread 3 oz. of skirt steak onto each skewer and marinate up to 24 hours in advance
Piri Piri Potato Salad
2 lbs. Red Skin Potatoes
1/2 cup Mayonnaise
1/4 cup Sour Cream
3 Tbsp. Piri Piri Sauce , medium (Nandos)
1 Tbsp. Lemon Juice
1 tsp. Kosher Salt
1/3 cup Green Onion , thinly sliced
1 tsp. Chimmichurri Sauce
1 Tbsp. Fresh Parsley
1Place potatoes in stockpot and cover with water. Bring water to a boil and cook until potatoes are just fork tender approximately 10-15 minutes. Remove from water and cool completely.
2While potatoes are cooling, whisk together remaining ingredients in mixing bowl.
3Slice potatoes into ½ moons and fold into piri piri aioli.
4Place potato salad in covered storage container.
5Label, Date and Refrigerate.