Sunday, August 28, 2011

Argentinean Rolled Flank Steak

I recently rejoined "The Good Cook" book club, and when you sign up, you get four cookbooks for 1.00 each.  Nice!  I was as happy a kid on Christmas morning when I got that package in the mail.  I got two different cookbooks for grilling, and I got this recipe in one of them.  It takes a little bit of prep work, but I think it's worth the time.  If you or your family doesn't like Chilies, you can try a different filling.  The possibilites are endless.  I followed the recipe exactly, but I'll make this again using different stuff.  I served this with homemade flour tortillas and chimichuri sauce.

 Argentinean Rolled Flank Steak
source: Better Homes and Garden Grill It!

1 1/4 - 1 1/2 pound steak (The recipe calls for flank, but I think flank steak should be served to dogs.  :)  I used top round)
1 medium Anaheim pepper, chopped
1/2 chopped onion
2 cloves garlic, minced
1 T vegetable oil
1 T fresh oregano
1/2 t salt and pepper
4 ounces sliced ham (I used proscuitto since I had it on hand)
1/2 c fontina cheese, shredded

flour tortillas

Chimichurri sauce *recipe below

Lay the steak on a cutting board and beat with a mallet until the steak is 1/4 inch thick.  Use a knife to score the meat in a cross-hatch pattern- do not cut it all the way through the meat.
 In a small skillet, saute the pepper, onion, and garlic in the oil for 2-3 minutes or just until tender.  Add the oregano and salt and pepper.
 Place the slices of ham on top of the meat.
 Top with the chili mixture.
 Top with shredded cheese.  If you don't want to use Fontina, monterey jack would be delicious.
 Start to roll up the meat like it's a cinnamon roll.
 Once it's all rolled up into a long and skinny slab of meat, tie it up with kitchen string.
 To prepare the grill, preheat it to medium-high heat.  Before you place the meat on, turn off one burner.  Reduce the other burners to medium.  Place the meat over the burner that is not on so you are cooking it over indirect heat.  Cook it for 35-40 minutes.  Turn it once halfway through the cooking.  Remove it, place it on a cutting board, and let it sit for 10 minutes.
 Slice the meat into two-inch pieces.  See the cheese oozing out?  Oh, yes.  It's a wonderful thing.
For the chimichuri sauce:

In a food processor, mix the following:
1 1/4 c fresh Italian parsley
1/4 c olive oil
2 T fresh oregano
1 peeled shallot (3 T onion would work as well)
4 cloves garlic
2 T red wine vinegar
1 T lemon juice
1/2 t salt
1/4 t crushed red pepper

When it's done being mixed, there should only be small chunks of fresh herbs left.  Chill for two hours if possible.

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