Heat Cream Sauce Base to 165°F for 15 seconds using one of the methods provided on back of package. Cool the product to less than 41°F.
To prepare Chimichurri Sauce, combine red wine vinegar, olive oil, parsley, cilantro, oregano, red pepper flakes, lime juice, garlic, salt and pepper. Using a food processor, immersion or regular blender, process until completely combined. Pour mixture into bowl.
Add Cream Sauce Base to Chimichurri Sauce and mix together until fully incorporated. Serve immediately or refrigerate until ready to serve.
Line tortillas with shredded lettuce, if desired, top with steak slices. Drizzle with Chimichurri Sauce and top with Extra Melt Shreds.