Outdoor cooking weather is just around the corner! Get your your taste buds in gear with this mix of a standard American beef cut and a sauce developed by Argentinian cowboys.
- 1½ lb lean flank steak
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 tsp, ground black pepper
- 4 clove garlic, minced
- ¼ cup olive oil
- ¼ cup liquid aminos
- 3 tbsp lemon juice
- 1 bunch flat-leaf parsley
- 1 cup cilantro
- salt and pepper to taste
- Fire up the grill (or, if it's still too cold, heat oven to 375 degrees F).
- Slice the flank steak in half lengthwise to make two thinner steaks and pound with a tenderizing mallet (or closed fist, if you're into that kind of thing). Cut into 4-inch strips.
- Put the garlic cloves and olive oil in a blender and blend until smooth. Slowly add the leafy tops of the parsley and cilantro.
- Place one strip of steak on a plate, add slices of carrot and bell pepper, roll up the steak, and place it fold-down. Repeat until all steak has been used. (Use a toothpick to secure the rolls if needed.)
- Place the rolled steak on the heated grill, fold-side down. Turn once, cooking to desired degree of doneness. If cooking in an oven, sear the steak rolls in a nonstick skillet for about 1 minute to seal, then place them on a baking sheet and bake for 15 minutes at 375 degrees F.
- Plate the steak and serve with chimichurri sauce. (If you're food prepping, let the meat cool before adding the sauce.)