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Grilling: Chimichurri-Stuffed Flank Steak

I'm a believer in grilling classics since they're usually deemed "classics" for a delicious reason. Give me a perfectly grilled steak and I'm happy. Top that with some chimichurri sauce--an Argentinean mixture of parsley, garlic, onion, vinegar, and oil which adds a nice tang and freshness to beef--and I'm even happier.

That's exactly what I had in mind the other day, but some creative force pulled me out of my regular routine and made me wonder, "What if the sauce was cooked inside the steak?" So I acted on this notion and butterflied a two pound flank steak, spread chimichurri all over, then rolled and tied up the meat. Grilled to medium, the steak was succulent and the chimichurri flavor held up on the grill, still delivering a fresh factor, but not revelatory in taste. If there's something to be said for this modification, it was in the presentation.

Even though it was just a steak with sauce in the end, the rolled delivery induced awe from the crowd, and it definitely vanished faster than a non-rolled counterpart would have.

Chimichurri-Stuffed Flank Steak

Chimichurri sauce from Cooks Illustrated

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