Recipe: Stuffed, Rolled, Barbecued Flank Steak with Chimichurri Sauce

STUFFED, ROLLED, BARBECUED FLANK STEAK

1/2 large red bell pepper, stemmed and seeded
1/2 large green bell pepper, stemmed and seeded
1 (6 ounce) piece Romano cheese
1 (6 ounce) piece Kielbasa sausage
2 large eggs, hard-cooked, peeled and cooled (optional)
1 long carrot, peeled
6 thin slices bacon
1 (1 1/2 to 1 3/4 pounds) beef flank steak, butterflied
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
1/2 teaspoon dried sage
Red wine vinegar to taste
Chimichurri Sauce (recipe follows)

Set the grill up for indirect cooking, placing a drip pan in the center. Preheat to medium-low.

Cut the peppers into 1/2-inch lengthwise strips. Cut the cheese and sausage lengthwise into strips 1/2 inch thick. Cut the eggs (if using) lengthwise into quarters. Cut the carrot lengthwise in quarters.

Lay the bacon strips on a large (24-by-24-inch) square of heavy-duty aluminum foil, leaving 1 inch between each; the strips should run parallel to the edge of the work surface. Place the butterflied flank steak on top of the bacon so that the grain of the meat (and the seam between the meat halves) runs parallel to the bacon.

Season the meat generously with salt and pepper and sprinkle with oregano and sage. Sprinkle with red wine vinegar. Arrange strips of sausage in a neat row, end to end, along the edge of the meat nearest to you. Place a row of red bell pepper strips next to it, then a row of cheese strips, then carrot strips, then green bell pepper strips, then hard-cooked eggs. Repeat the process until all the ingredients are used up. Leave the last 3 inches of meat uncovered.

Starting at the edge closest to you and using the foil to help you, roll up the meat with the filling to make a compact roll. It's a lot like rolling a jelly roll. Pin the top edge shut with metal skewers or tie the roll closed with a few lengths of butcher's string. Encase the roll in foil, twisting the ends to make what will look like a large sausage. Poke a few holes in the foil at each end to allow for the release of steam.

Place the roll (which is called a matambre) in the center of the grill, away from the fire. Cover the grill. Cook until very tender, 1 1/2 to 2 hours. (If using charcoal, add 10 to 12 fresh coals per side after 1 hour.) To test for doneness, insert a metal skewer right through the foil covering. It should pierce the meat easily and be piping hot to the touch when withdrawn. Transfer the matambre to a cutting board and let cool for 15 minutes.

Remove the foil and skewers or string, then cut the matambre crosswise into 1-inch slices to serve. Serve with Chimichurri Sauce.

CHIMICHURRI SAUCE
Makes about 2 cups sauce

1 bunch fresh Italian (flat-leaf) parsley, stemmed
1 small head garlic, broken into cloves and peeled (8 to 10 cloves in all)
1 medium carrot, peeled and coarsely grated
1 cup extra-virgin olive oil
1/3 cup white wine vinegar or distilled vinegar, or more to taste
1/2 cup water
1 teaspoon salt, or more to taste
1 teaspoon dried oregano
1/2 teaspoon hot red pepper flakes, or more to taste
1/2 teaspoon freshly ground black pepper

Combine the parsley and garlic in a food processor and pulse to chop as fine as possible. Add the grated carrot, oil, vinegar, water, salt, oregano, hot pepper flakes and black pepper. Process to mix. Taste for seasoning, adding vinegar, salt or pepper flakes as necessary; the sauce should be highly seasoned. The chimichurri will keep for several days in the refrigerator (you may need to re-season it just before serving), but it tastes best served within a few hours of making.

Makes 4 servings as main course, 8 as an appetizer
Source: Steven Raichlen