Rolled Flank Steak with Chimichurri Sauce recipe
Rolled Flank Steak with Chimichurri Sauce
Prep Time
15 mins
Cook Time
20 mins
Bring to room temperature
45 mins
Total Time
45 mins
 
Flank steak is butterflied and smeared with a delicious Argentinean chimichurri sauce. The seasoned meat is rolled up, tied then grilled for a delicious dinner. Chimichurri is made with parsley, oregano, garlic and enhanced with vinegar and olive oil and red pepper flakes. It is delicious and works great as a condiment.
Course: Dinner
Keyword: chimichurri sauce, rolled flank steak
Servings: 4 -6 servings
Author: Ginger
Ingredients
  • For the Chimichurri Sauce
  • 1 cup 250 ml firmly packed Italian parsley leaves
  • 5 medium garlic cloves
  • 2 TB fresh oregano leaves
  • 1/3 cup 75 ml extra virgin olive oil
  • 2 TB red wine vinegar
  • 1/2 tsp Kosher salt
  • 1/4 tsp red pepper flakes
For the Flank Steak
  • 1- 1.5 - 2 lb 750 g - 1 k flank steak
  • 3 oz - 4 oz 75 g- 125 g chimichurri sauce
  • Kosher Salt about 1/4 teaspoon
  • Fresh ground black pepper
Instructions
Chimichurri Sauce
  1. Add the parsley, oregano, garlic in a food processor and process until finely pureed. When necessary, scrape down the sides of the bowl to get everything processed evenly. (See Note)
  2. Add the herbs to a small bowl, then whisk together the herbs with the olive oil, vinegar, salt and red pepper flakes. Taste and adjust the seasoning.
  3. Use right away or store, tightly sealed, in the refrigerator for a couple of days.
Prepare the flank steak
  1. Place the flank steak on a cutting board in front of you with the short end facing you, and the meat fibers running perpendicular to you.
  2. Butterfly the flank steak. Using a long, thin, and sharp knife, like a boning knife, cut the flank steak in half through the thickness of the meat. Beginning at the outer long side, either your right or left. Cut through the middle thickness of the steak, pulling back the top layer as you go. Keep the knife blade level to the countertop so you do not cut up or down, just straight across. Cut the flank steak open until you reach a half an inch from cutting all the way through at the opposite side. Open the steak like a book.
  3. Press on the seam with the heel of your hand to smooth out any uneven dumps.

  4. Sprinkle about a 1/4 teaspoon of Kosher salt over both sides of the flank steak.
  5. Spread the chimichurri sauce over the side of the flank steak you just cut open.
  6. Staring at the long side, either right or left depending on your dominant hand, roll up the steak with the meat grain running long and perpendicular to you.
  7. Once rolled up, tie up your flank steak roll with kitchen twine. I use 5 ties up the length of the rolled steak. Trim off the long ends of the string.
  8. Rub any escaped chimichurri sauce over the exterior of the steak. Cook right away or let marinate wrapped in plastic in the refrigerator. Marinate for no more than 8 hours.
Cook the steak.
  1. 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.

For Grilling
  1. Prepare the grill for direct and indirect heat areas. Oil the grill before placing the meat down. When the grill is nice and hot place the rolled flank steak directly over the flames on the grill (direct heat). Sear the meat. Turn the meat every couple of minutes and sear all sides of the surface, about 8 to 10 minutes total. Once the meat is seared, move it over to the side of the grill prepared for indirect heat. Cook for about 10 minutes, covered. Check the internal temperature. If the temperature in the middle of the meat is around 120˚F - 125˚F (49˚C- 52˚C), the steak is done cooking.
  2. Remove the flank steak from the grill and let it rest covered with foil for 10 minutes. This resting period should produce medium-rare rolled flank steak, about 130˚F - 135˚F (54˚C- 57˚C).
Stovetop cooking
  1. Preheat the oven to 375˚F (190˚C / Gas Mark 5). Heat and lightly oil a skillet or grill pan large enough to hold your rolled flank steak. When your pan is almost smoking, sear your flank steak, turning it over every 2 minutes searing the steak all over. When the flank steak is seared, place the pan with the flank steak in the oven and cook. After 10 minutes, check the internal temperature. Stop cooking when the internal temperature in the middle of the rolled steak reaches between 120˚F - 125˚F (49˚C- 52˚C). Place the rolled flank steak on a cutting board and let it rest covered in foil for 10 minutes. Medium-rare meat has an internal temperature of, 130˚F - 135˚F (54˚C- 57˚C).
Slice and Serve
  1. Cut off the ties and slice the rolled flank in 1/2- inch slices across the grain. Serve warm or at room temperature.

  2. Leftovers make great sandwiches with a chimichurri mayo, lettuce, tomato, and your favorite bread or roll.
Recipe Notes

If you do not own a food processor, you can make the sauce by finely mincing the herbs with a knife.