Press on the seam with the heel of your hand to smooth out any uneven dumps.
Rolled flank steak is great cooked on the grill, or seared in a grill pan or skillet, then baked in the oven. If you marinated it in the refrigerator, bring the flank steak up to room temperature before you start cooking it. I usually take the meat out about 30 minutes to an hour before I start cooking it.
Cut off the ties and slice the rolled flank in 1/2- inch slices across the grain. Serve warm or at room temperature.
If you do not own a food processor, you can make the sauce by finely mincing the herbs with a knife.