Chimichurri-stuffed Flank Steak

MAKES 8 SERVINGS

One 3-pound flank steak 1 teaspoon kosher salt, divided use 1 tsp ground black pepper, divided use 1 cup Chimichurri Sauce (recipe below), divided use 2 tablespoons olive oil

Start to finish: two hours 40 minutes; active time: 40 minutes

Preheat the oven to 325 F. Lay a piece of plastic wrap that is just larger than your steak on a work surface. Lay the flank steak on top of the plastic, then cover with a second piece of plastic. Use a meat pounder to flatten the meat into an even, ½-inch-thick piece. Discard the plastic wrap.

Season the meat with ½ teaspoon salt and ½ teaspoon pepper. Spread ½ cup of chimichurri over the surface of the meat, leaving a ½-inch border near the edges. With the long side facing the counter, begin tightly rolling the steak away from you until the filling is fully enclosed. If desired, use three toothpicks to secure the roll as you tie the steak. Use kitchen twine to tie the rolled steak in 1-inch increments to help it maintain its shape. Season with the remaining salt and pepper.

Heat the oil in a large skillet over medium-high heat. Add the steak to the hot pan and sear until golden brown on all sides. Carefully transfer to a foil-lined baking sheet.

Transfer to the oven and cook until a thermometer inserted into the centre of the roast reads 125 F. Remove from the oven and rest for 30 minutes.

Slice and serve with the remaining chimichurri sauce.