Recipe: Chimichurri Steak Wraps with Chimichurri Sauce (with spinach and red peppers)

CHIMICHURRI STEAK WRAPS

"An easy chimichurri sauce adds big flavor to wraps made with steak, spinach and red bell pepper."

4 medium whole wheat tortillas (8 to 10-inch diameter)
Chimichurri Sauce (recipe follows)
12 ounces grilled beef steak, cut into slices
3 cups fresh baby spinach
1/2 large red bell pepper, cut into thin strips

Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla.

Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

CHIMICHURRI SAUCE

1 cup fresh parsley leaves
2 cloves garlic
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt

Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.

Makes 4 servings
Source: Cattlemen's Beef Board