• 4 Ratings

Prepare this stuffed flank steak recipe in advance of your next party and tailgate for a fast and flavorful recipe that will wow your whole crowd. Chimichurri sauce is a nice counterpoint to the Aregentinian steak’s spice.

Source: Better Homes and Gardens
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Argentinean Rolled Flank Steak

Ingredients

Ingredient Checklist

Directions

The day before:
  • Trim fat from meat. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about 1/4 inch thick. Remove plastic wrap.

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Instructions Checklist
  • In a large skillet cook chile peppers, onion, and garlic in hot oil over medium heat about 3 minutes or until tender. Stir in oregano, salt, and black pepper.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Arrange ham slices evenly over meat. Spread pepper mixture over ham; sprinkle with cheese. Starting from a long side, roll up into a spiral. Tie in three or four places with 100-percent-cotton kitchen string. Place in a storage container or resealable plastic bag; cover or seal and chill overnight. Meanwhile, prepare Chimichurri Sauce. Transfer to a storage container; cover and chill overnight.

Tailgate day:
  • Tote meat roll and sauce in an insulated cooler with ice packs.**

Instructions Checklist
Instructions Checklist
  • At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat roll on grill rack over drip pan. Cover and grill for 40 to 45 minutes for medium (150°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Remove from grill.

Instructions Checklist
  • Cover meat roll with foil; let stand for 10 minutes. (Temperature of the meat after standing should be 160°F.) Remove and discard string. Cut meat roll into 1-inch slices. Serve with sauce.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Serving suggestion:

If you like, serve warm tortillas with the meat. Stack flour or corn tortillas and wrap tightly in foil. While the meat is grilling, add tortilla packet to grill. Heat about 10 minutes or until warm, turning once.

Must-have equipment:

Insulated cooler with ice packsOn-site grill (with a cover)Drip panCutting board and sharp knife

Nutrition Facts (Argentinean Rolled Flank Steak)

631 calories; 28 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 14 g monounsaturated fat; 61 mg cholesterol; 1273 mg sodium. 543 mg potassium; 58 g carbohydrates; 1 g fiber; 2 g sugar; 36 g protein; 1215 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 1 mcg vitamin b12; 323 mg calcium; 5 mg iron;

Chimichurri

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender combine fresh flat-leaf Italian parsley leaves, olive oil, shallot, fresh oregano leaves, red wine vinegar, lemon juice, garlic, salt, and crushed red pepper. Cover and process just until chopped and a few herb leaves are still visible. Cover and chill for 2 hours before serving.

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Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1