GARDEIN BE'F TORTA

Directions

1. Step 1

   Combine all ingredients for the chimichurri in a bowl and allow to sit overnight.

2. Step 2

   For the pickled red onion, boil the red wine vinegar, water, sugar, salt and cumin seeds and pour over red onions.

3. Step 3

   For the roasted red pepper sauce preheat a cast iron skillet on high. Char red onion and garlic in the dry hot pan. Add red peppers, onions, garlic, and sunflower seeds in a blender and puree until smooth. Season the sauce using the red wine vinegar and salt. Keep warm.

4. Step 4

   Preheat a flat top to medium-high heat. Drain the oil from the chimichurri and set aside. Sear the cauliflower rice as well as the Gardein Be’f Tips using canola oil until an internal temperature of 165°F and the cauliflower rice is 165°F and has gotten some caramelization. In a bowl combine cauliflower rice and chimichurri. Toss Be’f Tips into the warm roasted red pepper sauce.

5. Step 5

   Split roll, fill with Be’f Tips and garnish with pickled red onion. Serve with a side of cauliflower rice.