Chimichurri Beef Roulade

Can't get enough chimichurri sauce? Roll it up in flank steak with serrano ham to make every bite perfect.


Chimichurri Beef Roulade

  • 1 1/2 pounds flank steak
  • 1/4 pounds Serrano ham or prosciutto, thinly sliced
  • Salt and black pepper


  • 1/2 bunch parsley, about 1/2 cup finely chopped
  • 1/2 cup toasted almonds, finely chopped
  • 1/4 cup toasted pine nuts, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup green onions, minced
  • 1 fresno chilli pepper, seeds removed and finely diced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup olive oil

Roasted Carrots

  • 3 cloves garlic, grated
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon fresh lemon juice
  • 3 sprigs thyme leaves, chopped
  • 1 pound baby carrots, peeled and halved
  • Freshly ground sea salt and black pepper to taste


  1. Place the flank steak between two layers of plastic wrap and pound using a rubber mallet or rolling pin until it is about 1/2 inch thick. Arrange the meat on a cutting board with the grains/lines running horizontally across the board. Season both sides with salt and pepper.
  2. Spread a thin layer of chimichurri over the meat, leaving about 1/2 inch on all sides. (About 1/4 cup of chimichurri should be enough.) Top the chimichurri with an even layer of Serrano ham.

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