Start to finish: 2 hours 40 minutes (Active time: 40 minutes)
Servings: 8 servings
One 3-pound flank steak
1 teaspoon kosher salt, divided use
1 teaspoon ground black pepper, divided use
1 cup Chimichurri Sauce (recipe below), divided use
2 tablespoons olive oil
Preheat the oven to 325 degrees F. Lay a piece of plastic wrap that is just larger than your steak on a work surface. Lay the flank steak on top of the plastic, then cover with a second piece of plastic. Use a meat pounder to flatten the meat into an even 1/2-inch-thick piece. Discard the plastic wrap.
Season the meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread 1/2 cup of chimichurri over the surface of the meat, leaving a 1/2-inch border near the edges.
With the long side facing the counter, begin tightly rolling the steak away from you until the filling is fully enclosed. If desired, use three toothpicks to secure the roll as you tie the steak.
Use kitchen twine to tie the rolled steak in 1-inch increments to help it maintain its shape. Season with the remaining salt and pepper.
Heat the oil in a large skillet over medium-high heat. Add the steak to the hot pan and sear until golden brown on all sides. Carefully transfer to a foil-lined baking sheet.
Transfer to the oven and cook until a thermometer inserted into the center of the roast reads 125 degrees F. Remove from the oven and rest for 30 minutes.
Slice and serve with the remaining chimichurri sauce.
CHIMICHURRI SAUCE
Makes about 1 cup (8 servings)
1 cup finely chopped parsley leaves (from about one 4-ounce bunch)
2 tablespoons finely chopped fresh oregano
1 shallot, minced
6 cloves garlic, minced
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Combine all of the ingredients in a medium bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Nutrition information per serving: 390 calories; 224 calories from fat; 25 g fat (6 g saturated; 0 g trans fats); 111 mg cholesterol; 698 mg sodium; 3 g carbohydrate; 0 g fiber; 1 g sugar; 37 g protein.
The Associated Press by The Culinary Institute of America in Hyde Park, New York.
