Argentinian Chimichurri Steak Pinwheels
Elevate your dinner table with these visually stunning and flavor-packed steak pinwheels, featuring a vibrant, homemade chimichurri sauce. This dish perfectly balances the richness of the beef with zesty herbs and a hint of chili, making it a standout choice for an exciting Week 34 meal.
Ingredients
- Flank steak700 g
- Fresh parsley1 bunch
- Fresh cilantro0.5 bunch
- Garlic cloves3 pcs
- Red wine vinegar2 tbsp
- Extra virgin olive oil100 ml
- Red chili flakes1 tsp
- Dried oregano1 tsp
- Provolone cheese slices4 pcs
- Salt and black pepper to taste
Instructions
In a food processor or by hand, finely chop the parsley, cilantro, and garlic. Mix with olive oil, red wine vinegar, chili flakes, and oregano. Season with salt and pepper.
Lay the flank steak flat on a cutting board. Slice horizontally through the middle, stopping before you cut all the way through, and open it like a book. Pound it slightly to ensure even thickness.
Spread about 3 tablespoons of the chimichurri over the meat, then layer the provolone cheese slices on top. Roll the steak up tightly starting from the long side.
Tie the steak roll with kitchen twine at 2-inch intervals to keep it secure. Use a sharp knife to slice between the strings into individual pinwheels.
Season the outside of the pinwheels with salt. Heat a heavy skillet over high heat and sear the pinwheels for 4-5 minutes per side for medium-rare. Let rest for 5 minutes and serve with the remaining chimichurri.
Save recipe in Veloop
