Can't get enough chimichurri sauce? Roll it up in flank steak with serrano ham to make every bite perfect.
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
1 1/2 pounds flank steak
1/4 pounds Serrano ham or prosciutto, thinly sliced
Salt and black pepper
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
Combine all chimichurri ingredients in a bowl.
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.
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.
Preheat the oven to 350°F, and place a large cast-iron skillet over medium heat.
Carefully roll the steak lengthwise away from you, making sure it is tightly wrapped. Trim any loose edges. Using kitchen twine, tie the meat in 6- to 8-inch sections about an inch or so apart.
Drizzle the preheated skillet with olive oil and turn the heat to medium-high. Sear the roulade on all sides until a golden brown crust covers the entire surface of the meat. Set aside.
In a large bowl, whisk together the garlic, olive oil, maple syrup, lemon juice and thyme leaves. Pour over carrots, season with salt and pepper and toss to coat. Spread the carrots out in a roasting pan.
Place the roulade on top of the seasoned carrots, seam side down. Roast for 20-25 minutes, or until the center portion of the meat is 130°F. Let roulade rest for 10 minutes before slicing.
Slice the roulade around each string slice, and cut the string before serving. Serve with roasted carrots, remaining chimichurri and fresh lemon wedges.