Argentine Stuffed Flank Steak

Post date: Aug 30, 2011 6:16:38 PM

Makes 6 main-course or 10 to 12 appetizer servings

4 small carrots, trimmed and peeled

4 slices bacon

1 thick flank steak, about 2 1/2 pounds, butterflied

1 teaspoon coarse salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1 tablespoon chopped fresh oregano

2 cups chimichurri sauce (recipe below)

4 ounces baby spinach leaves

1 small onion, thinly sliced

2 hard-cooked eggs, peeled and halved lengthwise

1/2 red bell pepper, seeded and cut lengthwise into thin strips

Bring a wide saucepan of salted water to a boil. Add the carrots and cook until just beginning to get tender, about 5 minutes. Drain and set aside. Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels and reserve the drippings.

Light a grill for indirect medium-high heat, about 400ºF.

Gently pound the steak to an even thickness of 1/4 to 1/2 inch. Mix together the salt, pepper, cumin, and oregano, and then season both sides of the steak with the spice mixture. Reposition so that the cut side is up and the grain is running horizontally.

Spoon 3/4 cup of the chimichurri sauce into a bowl and stir in 2 tablespoons of the reserved bacon drippings. Reserve the remaining chimichurri. Brush about half of the chimichurri-drippings mixture over the top of the steak. Arrange half the spinach in a narrow horizontal row close to the edge of the steak nearest you. Crumble half the bacon and half the onion over the spinach. Make three more rows above the spinach: a row of carrots, then eggs, then bell pepper. Position the pieces end to end as necessary to create long, horizontal rows. Repeat the rows of spinach/onions/bacon, carrots, eggs, and bell pepper, leaving a 1-inch border of uncovered meat at the top. Drizzle some of the chimichurri-drippings mixture over the stuffing, and then roll the steak from bottom to top into a compact roast. Using kitchen string, tie the roast crosswise at 2-inch intervals. Brush all over with the chimichurri-drippings mixture.

Brush the grill grate and coat with oil. Grill the roast directly over the heat until browned all over, 8 to 10 minutes total. Use tongs and a spatula to move the roast to the unheated area of the grill, and close the lid. Cook until the internal temperature of the meat registers 130ºF, 20 to 25 minutes total. During cooking, turn the roast once and baste once or twice with the chimichurri-drippings mixture.

Remove to a cutting board and let stand for 20 minutes. Cut crosswise across the grain into slices about 1/2 to 3/4 inch thick, removing the string as you go. Serve with the reserved chimichurri. The roast can also be chilled and sliced cold.

Chimichurri Sauce

4 cups chopped Italian parsley

1 cup chopped scallions, including some green part

¼ cup chopped fresh oregano

¼ cup chopped fresh cilantro

2 tablespoons chopped garlic

Juice and zest of 1 lemon

2 cups olive oil

2⁄3 cup white wine vinegar

Salt to taste

Combine the parsley, scallions, oregano, cilantro, and garlic in the bowl of a food processor fitted with the metal blade. Add the lemon juice and zest and pulse, using quick on-and-off turns, to just mince. Do not over-process or purée. Scrape the mixture into a bowl. Add the olive oil and vinegar, and season with salt to taste. Stir to blend well. Cover and refrigerate until ready to use, or up to 4 days.