Out-flank old ideas of flank steak with this rolled version
Do you ever have the feeling that the world is lying to you?
That everyone else in humanity has agreed to love something terrible, and you have to play along or risk looking like a fool?
While we’re in agreement that some things really are the worst, it’s also true that some great things just get a bad rap. Which is why we’re here to ask you to give something we love just one more chance.
It’s likely you’ve had an unfortunate bite of flank steak, which was probably dry and chewy and flavourless. Maybe that steak came out of your kitchen, and you served it feeling like a flank-failure, yet again. After all, everyone loves flank steak. What do they know that you don’t?
The truth is, flank steak can be hard to get right. It’s a tough cut of meat from the abdomen of a cow, which is not as forgiving as a rich ribeye or tender filet. It’s not a meltin-your-mouth kind of steak, and no matter how well you cook it, it will always retain some chewiness.
You want to get it right, though, because its flat, uniform shape makes it the perfect cut of meat for feeding a crowd. Throw it on the grill, and it’s Taco Tuesday. Put it under the broiler, and that’s a London broil (yup, that’s flank steak) that will yield leftovers for days.
Flank steak is most commonly hyped as a “hot and fast” meat that should be cooked to medium-rare (but not more!) in as little time as possible. It shines when marinated and cooked to a light char, sliced thinly against the grain. And while that’s a great, super-fast option, flank steak also moonlights as a succulent roast.
The Culinary Institute of America’s recipe for Chimichurri-Stuffed Flank Steak is the game-changing recipe you need. Filled with tangy chimichurri sauce, the steak is rolled into a pinwheel and roasted for less than 30 minutes. Sliced and served medium-rare, it’s tender and juicy, without the day-long cook most beef roasts require (and at a fraction of the price).
Chimichurri is a rustic sauce, popular in Argentina and other South American countries, made from parsley, vinegar and plenty of garlic. It’s tart, fragrant, and so bright, fresh and flavourful, making it the perfect complement to an otherwise understated cut of meat. If you have any leftovers, chimichurri is great tossed with roasted potatoes and vegetables, as a sandwich spread, or stirred into rice for a quick side.
You’re probably going to be hooked on this sauce, but remember that you can stuff your flank steak with virtually anything. Try cheese, caramelized onions, roasted garlic, mushrooms, or maybe just your favourite spice blend. You can even marinate the meat beforehand for a boost of flavour.
You’re now armed with a great recipe and the confidence to tackle flank steak. Remember these top tips for making it perfect: cook it medium-rare, slice against the grain and marinades make everything better.