Difficulty: Intermediate
Servings: 4 to 6
Nutritional Information per Serving (1 of 6): Calories 558, Total Fat 45 g, Saturated Fat 11 g, Carbohydrates 7 g, Fiber 2 g, Sugars 2 g, Protein 32 g, Cholesterol 170 mg, Sodium 620 mg
Total Time: 1 hour 40 minutes (including resting)
Active Time: 1 hour 5 minutes

Discover the bold flavors of Argentina with this irresistible Rolled Flank Steak, inspired by the legendary matambre"hunger killer." Bursting with spicy chorizo, vibrant herbs, and colorful veggies, it's grilled to juicy perfection and crowned with a zesty garlicky chimichurri sauce that will transport your taste buds straight to the pampas. Fire up the grill and impress your guests with this showstopper!

Ingredients

For the Flank Steak:

3 tablespoons extra-virgin olive oil, plus extra for brushing grill grates
2 fresh chorizo links (around 6 ounces), casings removed
1 flank steak, about 1 1/2 pounds
Kosher salt and freshly ground black pepper
1 1/2 cups loosely packed fresh cilantro leaves
1 1/2 cups loosely packed fresh Italian parsley leaves
1/3 cup green olives stuffed with pimento
2 tablespoons pickled jalapeo slices
2 cloves garlic, peeled and crushed
2 tablespoons Dijon mustard
3 hard-boiled eggs, peeled and quartered lengthwise
1 medium carrot, sliced into 3-inch by 1/4-inch sticks
1 small red bell pepper, cut into 1/4-inch strips

For the Chimichurri Sauce:

1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh Italian parsley leaves
1 garlic clove, peeled and crushed
1/4 teaspoon crushed red pepper flakes
1/4 cup red wine vinegar
Kosher salt, to taste
1/2 cup extra-virgin olive oil

Special Equipment

Meat mallet, kitchen twine

Instructions

Prepare your outdoor grill for both direct and indirect grilling heat zones, maintaining the temperature around 350F (about 175C) if your grill has a thermometer.
Heat a medium skillet over medium heat. When hot, add 1 tablespoon of olive oil. Crumble and cook the chorizo, stirring until fully cooked, about 4 minutes. Drain on paper towels and let cool.
Place the flank steak on a cutting board. Using a knife, carefully score the steak across the grain halfway through its thickness down the center. Cut thin flaps from this center line outward resembling a gatefold. Pound the meat evenly to around 1/2-inch thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Brush with the remaining 2 tablespoons of olive oil.
On a chopping board, coarsely chop together cilantro, parsley, olives, pickled jalapeos, and garlic to create a chunky herb paste. Brush the steak with Dijon mustard, then spread the herb paste over it, leaving a 1-inch border around the edges. Gently press the paste so it sticks to the meat.
Starting about one-third in from the right, arrange 4 evenly spaced rows of egg quarters. Fill the spaces between eggs with layers of chorizo, carrot sticks, and red bell pepper strips, covering all but the first third at the left edge.
Roll the steak from the filled side toward the empty side like a jelly roll. Secure the roll by tying kitchen twine around every 2 inches. Add one more lengthwise tying around the entire roll for extra support.
Brush grill grates lightly with oil. Sear the steak on all four sides over the direct heat portion of the grill, about 2 minutes per side until browned.
Transfer the steak to the indirect heat side, cover, and grill while turning occasionally. Use an instant-read thermometer to monitor; cook until the thick center reaches 115F (about 46C) for a well-done exterior and medium-rare in the middle, approximately 25 to 30 more minutes. Remove and let rest on a cutting board.
For the chimichurri sauce: Finely mince cilantro, parsley, and garlic, then combine in a small bowl with red pepper flakes, red wine vinegar, and 1/2 teaspoon salt. Stir in the olive oil until well blended.
Cut the rolled flank steak into 6 slices on a slight diagonal after removing twine. Serve with chimichurri sauce drizzled on top.