Argentinian Chimichurri Steak Pinwheels

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.