Stuffed Flank Steak Rolls With Chimichurri Sauce | Fit Men Cook
Fit Men Grilled flank steak stuffed with veggies and covered in a fragrant chimichurri sauce straight from South America
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Stuffed Flank Steak Rolls With Chimichurri Sauce | Fit Men Cook ►
Now, that's enough to get me excited about cooking outdoors! Imagine you're an Argentinian gaucho out there on the range, looking for something to add flavor to your dinner of grilled beef. You find some cilantro growing over here, maybe a little parsley over there, a little garlic, a little oil. Mix it all up and spoon it across that grilled flank steak stuffed with fresh veggies.
Take a bite, lean back, and bid an early Buenos Dias to grilling season!
| Ingredients |
Lean flank steak, 1.5 lbs.
Carrot, sliced, 2
Red bell pepper, sliced, 1
Black pepper
| Marinade |
Garlic cloves, 4
Olive oil, 1/4 cup
Bragg Liquid Aminos (or coconut aminos), 1/4 cup
Lemon juice, 2-3 tbsp
Parsley, 1 bunch
Cilantro, 1 bunch
Sea salt
Black pepper
| Directions |
Fire up the grill (or, if it's still too cold, heat oven to 375 degrees F).
Slice the flank steak in half lengthwise to make two thinner steaks and pound with a tenderizing mallet (or closed fist, if you're into that kind of thing). Cut into 4-inch strips.
Put the garlic cloves and olive oil in a blender and blend until smooth. Slowly add the leafy tops of the parsley and cilantro.
Place one strip of steak on a plate, add slices of carrot and bell pepper, roll up the steak, and place it fold-down. Repeat until all steak has been used. (Use a toothpick to secure the rolls if needed.)
Place the rolled steak on the heated grill, fold-side down. Turn once, cooking to desired degree of doneness. If cooking in an oven, sear the steak rolls in a nonstick skillet for about 1 minute to seal, then place them on a baking sheet and bake for 15 minutes at 375 degrees F.
Plate the steak and serve with chimichurri sauce. (If you're food prepping, let the meat cool before adding the sauce.)
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Nobody Can Resist This Flank Steak With A Special Filling
Matambre Steak Roll Stuffed With Eggs, Peppers & Chimichurri Sauce ⬇️ FULL RECIPE BELOW ⬇️ A “matambre” is an Argentinian flank steak stuffed with hard-boiled eggs and bell peppers. The inside is also coated with chimichurri, an Argentinian sauce made of finely chopped parsley, minced garlic, olive oil, oregano, and crush red pepper or chili flakes. The name is a portmanteau of matar and hambre – meaning hunger killer – which is exactly what this XXL roulade will do for you!
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You can find the nifty chopping board featured in the recipe video here:
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You'll Need:
For the chimichurri sauce:
- ¼ cup olive oil
- 5 garlic cloves, minced
- ¼ cup cilantro, chopped
- ¼ cup parsley, chopped
- ½ tsp salt
- ½ tsp round black pepper
- ¼ tsp crushed red pepper
For the matambre steak roll:
- 2 lb flank steak
- 2 hard-boiled eggs, quartered
- ½ red bell pepper, sliced
- ½ green bell pepper, sliced
For the potato wedges:
- 2 lbs potatoes
- 4 tbsp olive oil
- salt & pepper to taste
Here's How:
1. Preheat the oven to 325°F and prepare the chimichurri sauce by mixing the ingredients together.
2. Flatten the flank steak and brush the chimchurri sauce over it.
3. Evenly arrange the hard-boiled egg quarters in 3 rows over the steak.
4. Evenly arrange the pepper strips in 3 rows over the steak.
5. Carefully roll up the flank steak, secure it with cooking twine, and season the outside with salt and pepper. Sear the steak roll on all sides in a roasting pan with some olive oil over medium heat.
6. Cut the potatoes into wedges and mix them with olive oil, salt, and pepper. Add the potato wedges to the roasting pan and cook for 25 minutes. If you want crispier potatoes wedges, you can remove the steak roll after 25 minutes and cook the potatoes longer.
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THE BEST FLANK STEAK RECIPE - STUFFED, ROLLED & GRILLED! | SAM THE COOKING GUY 4K
If you haven't ever stuffed, rolled and then grilled a steak... you're in for the BEST flank recipe EVER.
00:00 Intro
00:44 Cooking mushrooms
1:03 Cooking onions
1:59 Finishing up mushrooms
2:36 Wilting spinach
3:00 Addressing & opening the steak
5:26 Flattening the steak
6:32 Addressing the cheese & alternatives
7:06 Building
8:02 Rolling & tying up
10:05 Seasoning the steak
10:54 Grilling
12:40 Cutting
14:06 First Bite
15:08 Addressing shipping issues
15:41 Outro
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???? INGREDIENTS:
➔ Truffle Goat Cheese
➔ Spinach
➔ Salt
➔ Pepper
⭕ FOR THE MEAT...
➔ Flank Steak
➔ Avocado Oil
➔ Salt
➔ Pepper
⭕ FOR THE MUSHROOMS...
➔ Avocado Oil
➔ Shiitake Mushrooms
➔ Garlic
➔ Butter
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➔ Avocado Oil
➔ Red Onion
➔ Vermouth
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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How to Cook Flank Steak from Field to Plate | Our Secret Flank Steak Roll | The Bearded Butchers
Check out a summary on our blog
You won't even believe what we've cooked up today. Using our very own Bearded Butcher Blend Seasoning, we walk you, literally all the way through Whitefeather Meats in Creston, OH as we prepare our delicious flank steak roll ups.
Already have a flank steak and want to get right to prepping? Then feel free to skip ahead to 6:12 for stuffing the roll or 12:44 to get it out on your grill! Whoops, almost forgot, the bonus homemade aioli recipe is at 21:07.
This makes a great party tray. It looks delicious and tastes the same! This will definitely be one of the best beef flank steak recipes you've ever tried, so be sure to follow along and enjoy it as much as we do!
Please like and subscribe and be sure to comment below ???? about what you'd like us to do next!
Here's the recap of what we put in our flank roll and how we cooked it!
✔️ Feta cheese
✔️ Cover the cheese in Bearded Butcher Blend Seasoning (
✔️ Fresh vegetables (peppers, onions)
✔️ Then just roll it like a burrito and wrap it with butcher's twine (
✔️Maintain a temp of 225-250 for about an hour, then crank the Big Green Egg up to about 400-450 to sear to an internal temperature of about 135 ( trust us, use an instant read thermometer).
✔️Don't forget to make your very own Bearded Butcher Blend aioli! (21:07)
▶️ want to learn more about how to butcher a cow?
???? Here's the plastic cutting board. It's the best thing for minimal cleanup.
???? - All of The Bearded Butcher's cutlery
???? - Don't forget our famous Bearded Butcher Blend seasoning!
**For all things Bearded Butcher be sure to FOLLOW US on social media**
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Index:
2:15 - Where does a flank steak come from?
3:41 - How to trim a flank steak
4:19 - How to butterfly a steak to stuff it!
7:26 - Stuff a steak
10:43 - Tie the steak roll to get it ready for the grill
12:44 - Getting the flank on the Big Green Egg using some Rockwood charcoal
21:07 - Homemade aioli, yum.....
22:03 - The taste test
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STUFFED FLANK STEAK/STUFF SOMETHING CHALLENGE/BBQ DRAGON/WEBER KETTLE/CAST IRON RECIPES
I WOULD LIKE TO THANK JAMES OVER AT, #COOKINGWITHJAMES FOR INCLUDING ME IN THE STUFF SOMETHING CHALLENGE. I MADE A RECIPE FROM A LODGE CAST IRON COOK BOOK. THIS GARLIC TOP STEAK ROULADE CAME OUT FANTASTIC. I MADE IT ON THE WEBER KETTLE USING BBQ DRAGON PRODUCTS. THANKS FOR WATCHING. LIKE, SUBSCRIBE, AND SHARE.
#STUFFSOMETHINGCHALLENGE #BBQDRAGON #WEBERKETTLE #LODGECASTIRONNATION #CAMPCHEFCASTIRON #STUFFEDFLANKSTEAK #HOWTOBARBECUE #CASTIRONRECIPES #HOWTOCOOK #HOWTOUSECASTIRON #HOWTOLIGHTCOALSFAST #ROULADE #HOWTOMAKEAROULADE #CAMPCHEF
#MEATCRANIUM #MEATCRANIUMBBQANDREVIEW
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Mediterranean Stuffed Flank Steak | Lunch Break | recteq
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