The Best Rolled Stuffed Flank Steak (with a Zesty Chimichurri!)

Hello, my friends, and get ready for a recipe that is a true showstopper on the grill. If you are looking to take your barbecue game to a whole new level of “wow,” then you are going to be obsessed with this incredible Rolled Stuffed Flank Steak. This is more than just a steak; it’s a work of art, inspired by the classic Argentinian Matambre Arrollado.

Imagine a tender flank steak, butterflied and pounded thin, then slathered with a savory herb paste and layered with a vibrant mosaic of spicy chorizo, hard-boiled eggs, carrots, and bell peppers. It’s then rolled up into a beautiful roulade, tied, and grilled to smoky, juicy perfection. Served with a bright, zesty, homemade chimichurri sauce, this is a meal that is bursting with incredible flavor and is guaranteed to be the talk of your next dinner party.

Why This is The Ultimate Stuffed Flank Steak Recipe

This recipe is a true masterpiece of grilling. Here’s why it’s so spectacular:

• Incredibly Impressive Presentation: The beautiful, colorful spiral you see when you slice into the finished steak is a true showstopper. It looks incredibly gourmet and complex, but the steps are surprisingly straightforward.
• A Symphony of Flavor and Texture: Every single bite is an adventure. You get the smoky, beefy flavor of the grilled steak, the spicy kick of the chorizo, the creaminess of the egg, the crunch of the veggies, and the bright, herby punch of the chimichurri.
• Perfectly Cooked on the Grill: Our two-zone grilling method is the secret to a perfect result. We sear the outside over direct heat for a beautiful crust, then move it to indirect heat to gently cook the inside to a perfect, juicy medium-rare.
• The Authentic Chimichurri Sauce: The bright, acidic, and garlicky homemade chimichurri is the classic and perfect pairing for grilled beef. It cuts through the richness of the steak and brightens up all the other flavors.

Gather Your Vibrant & Flavorful Ingredients: What You’ll Need

This impressive meal is broken down into two delicious components: the stuffed steak and the zesty chimichurri.

For the Flank Steak:

• 3 tablespoons extra-virgin olive oil
• 2 links (about 6 ounces) fresh chorizo, casings removed
• One 1 1/2-pound flank steak
• Kosher salt and freshly ground black pepper
• 1 1/2 cups loosely packed fresh cilantro leaves
• 1 1/2 cups loosely packed fresh Italian parsley leaves
• 1/3 cup green olives with pimento
• 2 tablespoons pickled jalapeno slices
• 2 cloves garlic, crushed
• 2 tablespoons Dijon mustard
• 3 peeled hard-boiled eggs, quartered lengthwise
• 1 medium carrot, cut into 3-inch sticks
• 1 small red bell pepper, cut into 1/4-inch strips
• Kitchen twine

For the Chimichurri Sauce:

• 1 cup loosely packed fresh cilantro leaves
• 1 cup loosely packed fresh Italian parsley leaves
• 1 clove garlic, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil

Crafting Your Rolled Stuffed Flank Steak: Step-by-Step Guide

Let’s build this beautiful centerpiece. The key is in the preparation and the careful roll!

1. Prep the Grill and Filling: First, prepare your grill for two-zone cooking (one side with direct medium-high heat, one side with indirect heat). In a skillet, cook the chorizo, crumbling it, until cooked through. Drain it on paper towels.
2. Butterfly and Pound the Steak: On a cutting board, carefully butterfly the flank steak by scoring it down the middle and cutting flaps out towards the edges. Use a meat mallet to pound it to an even 1/2-inch thickness. Season both sides with salt and pepper.
3. Create the Herb Paste and Assemble: Finely chop the cilantro, parsley, olives, pickled jalapenos, and garlic together on a cutting board until they form a chunky paste. Brush the inside of the steak with the Dijon mustard. Spread the herb paste over the mustard, leaving a 1-inch border. Starting a third of the way in from one side, arrange the fillings in neat lines: the quartered hard-boiled eggs, the crumbled chorizo, the carrot sticks, and the red bell pepper strips.

1. Roll and Tie the Steak: Tightly roll the steak around the fillings, starting from the filled side and rolling towards the empty third. This empty space will help seal the roll. Use kitchen twine to tie the steak roll closed at 2-inch intervals.
2. Grill the Steak: Oil the grill grates. Sear the rolled steak on all four sides over the direct-heat side of the grill, about 2 minutes per side. Then, move the steak to the indirect-heat side, cover the grill, and cook for another 25 to 30 minutes, turning occasionally, until an instant-read thermometer inserted into the very center reads 115°F for a perfect medium-rare finish inside a well-done exterior. Transfer the steak to a cutting board to rest.

1. Make the Chimichurri and Serve: While the steak rests, make the chimichurri. Finely chop the cilantro, parsley, and garlic. In a small bowl, stir them together with the red pepper flakes, vinegar, and salt. Whisk in the olive oil. After the steak has rested, carefully remove the twine, slice it into thick, 1-inch rounds, and serve with the zesty chimichurri sauce for drizzling.

Wise Tips for the Perfect Stuffed Steak

• Pound it Evenly: Taking the time to pound the flank steak to an even thickness is crucial. It not only tenderizes the meat but also ensures that it rolls up neatly and cooks evenly.
• The Art of the Roll: When you roll the steak, keep it as tight as you can. A tight roll will ensure you get a beautiful, defined spiral and that the fillings don’t fall out when you slice it.
• Use a Meat Thermometer: This is a non-negotiable tool for a large piece of meat like this. A reliable instant-read thermometer is the only way to guarantee a perfectly cooked interior without any guesswork.
• Let It Rest! After all that work, the final rest is the most important step. Letting the steak rest for at least 10 minutes before slicing allows the juices to redistribute throughout the meat, ensuring it is tender and juicy, not dry.

Frequently Asked Questions (FAQ) – Rolled Stuffed Flank Steak

What does it mean to “butterfly” a steak?
It’s a technique used to make a thick cut of meat thinner and larger, creating more surface area for stuffing. You are essentially opening it up like a book.

Can I make this in the oven?
Yes. After searing the steak on all sides in a hot, oven-safe skillet on the stovetop, you can transfer the entire skillet to a 350°F oven and roast it until it reaches the desired internal temperature.

Can I prepare this ahead of time?
You can assemble and tie the entire raw steak roll a day in advance and keep it tightly wrapped in the refrigerator. The chimichurri can also be made a day ahead. This makes for a very easy “day-of” grilling experience.

Conclusion

This Rolled Stuffed Flank Steak is a true culinary adventure that is incredibly rewarding. It’s a stunning, impressive, and outrageously delicious meal that is perfect for celebrating a special occasion or simply for making any summer evening feel extraordinary. Enjoy!