Serrano and Chimichurri Rolled Flank Steak


Herb Chimichurri:

1/2 cup fresh basil

1/2 cup fresh cilantro

1/3 cup fresh mint

1/4 cup fresh parsley

1/4 cup olive oil

5 tsp sherry vinegar

2 cloves garlic, crushed

1 shallot, chopped

1/4 tsp each salt and pepper

1/4 tsp Spanish smoked paprika Pinch red chili flakes

Rolled Steak:

2 lb (1 kg) flank steak

3 oz Manchego cheese, shredded

1 pkg (3 oz) Campofrio Jamon Serrano

1 tbsp vegetable oil

1 tbsp butter

1/2 tsp flaked sea salt


Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

1. Herb Chimichurri: In food processor or blender, combine basil, cilantro, mint, parsley, olive oil, vinegar, garlic, shallot, salt, pepper, paprika and chili flakes; purée until almost smooth. Set aside.

2. Rolled Steak: Preheat oven to 400˚F. Lay steak on work surface, with grain of meat running crosswise. Using sharp knife, slice steak in half lengthwise, without cutting all the way through; open like a book, flattening gently with meat tenderizer. Spread chimichurri over meat; top evenly with cheese and Jamon Serrano. Roll up to enclose fillings and secure with butcher’s string.

3. Heat oil and butter in large ovenproof skillet set over medium-high heat; brown steak, turning occasionally, for 7 to 8 minutes or until deep golden brown.

4. Transfer to oven; cook for 18 to 20 minutes or until instant-read thermometer inserted into thickest part of meat registers 140˚F. Remove from oven; let stand for 10 to 15 minutes before slicing. Sprinkle with salt.

Tip: For an extra kick, add 1 minced fresh red chili pepper to chimichurri.