- 500 gm Spanish green tomatoes
- ½ c flat parsley
- 1/3 c coriander
- 1 lime-juice of
- 1 shallot
- 4 cloves garlic- crushed
- 1 red chili
- 2 tbsp cab sav vinegar
- 1 tsp flaky sea salt
- 2/3 c extra virgin olive oil
For the chimichurri roughly chop the chili, shallot, garlic and herbs and blend in a food processor until finely chopped but not a paste. Add in salt, vinegar, olive oil and lime juice, blend quickly until just combined. Dice tomatoes into 1cm pieces then add the chimichurri dressing.
Season steaks heavily with flaky salt and a little cracked black pepper, rub with oil and cook on a hot grill, about two minutes on each side until medium-rare. Rest on a wire rack for five minutes before carving.
Toast the tortilla wraps on the grill for a few seconds on one side, fill each with a little wild rocket, three slices of beef and top with two tablespoons of the tomato chimichurri and a teaspoon of the buffalo cheese.
