Amalia Moreno-Damgaard shows us how to make a traditional Argentinian dish for day 5 of 12 Days of Grilling presented by Minnesota Beef Council and the Minnesota Pork Board. She’s making a grilled flank steak roll stuffed with carrots, asparagus, red bell peppers, spinach, hard-boiled eggs, and olive oil and topped with red bell pepper salsa (Grilled Herbed Matambre Con Salsa Criolla).
Grilled Flank Steak
(Amalia’s Grilled Herbed Matambre Con Salsa Criolla)
1 (2-1/2) lbs. flank steak generously seasoned and rubbed with 1-1/2 tsp Kosher salt, freshly ground black pepper, 2 tsp dried crushed oregano leaves, 2 tsp garlic powder, 2 tsp aji molido (Spanish pimentón or Argentinian dried chile powder), and olive oil
4 cups fresh spinach leaves mixed with 2 scrambled eggs and seasoned with 1 tsp kosher salt
4-5 hard boiled eggs
8 whole small carrots, peeled, halved lengthwise, cooked al dente
8 white or green asparagus, cooked al dente
1 fire-roasted red bell pepper cut into long strips
Heat-resistant kitchen twine
1 Bell Pepper of each color, diced
2 cups Red Onion, julienned
3 Vine Ripened Tomatoes, diced
2 Garlic Cloves, minced
1 cup Flat Leaf Parsley, chopped
1 cup Olive Oil
½ cup Red Wine Vinegar
Kosher Salt & Fresh Ground Black Pepper, to taste
Combine all ingredients in a bowl,
Distribute the spinach mixture evenly on one side of the flank steak.
Place the rest of the stuffing ingredients strategically on top of the spinach mixture against the grain of the flank steak.
Against the grain of the flank steak, carefully roll and enclose all ingredients inside the meat. Secure the roll with heat-resistant kitchen twine.
Grill about 2 minutes per side on a medium-high heat grill and finish in a 400 degree F oven until a thermometer inserted in the thickest part of the meat reads 145-150 degrees, or to desired doneness.
Rest the roll for 15-20 minutes tented with foil. Remove the twine and slice with a sharp slicing knife. The meat can be served hot or cold.
Serve the slices with salsa criolla.