Argentine Flank Roll with Caramelized Onion, Sardo Cheese and Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the whole red bell peppers on a tray, rub them with 1 tablespoon olive oil, and roast for 25 to 30 minutes, until the skin is blistered and the flesh is tender.

2. 2

   While the peppers roast, heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion with a pinch of salt and cook for 18 to 20 minutes, stirring, until deeply golden and sweet. Stir in half of the chopped garlic, 1 teaspoon dried oregano, and the ground chili flakes. Cook 1 minute more. Remove from the heat and let cool slightly.

3. 3

   Transfer the roasted peppers to a bowl, cover, and let steam for 10 minutes, then peel them. Remove the seeds and blend the flesh with the remaining garlic, 1 tablespoon red wine vinegar, 1 tablespoon parsley, 1 tablespoon olive oil, a pinch of salt, and black pepper until smooth. Set aside.

4. 4

   Lay the butterflied flank steak on a board with the inner side facing up. If needed, gently pound it to even the thickness. Season with the remaining salt, black pepper, mustard, and 1 tablespoon red wine vinegar.

5. 5

   Spread the breadcrumbs over the meat, then add the caramelized onion, Sardo cheese, and the remaining parsley and dried oregano. Leave a 2 cm / 3/4 in border around the edges so it seals well.

6. 6

   Roll the meat up tightly from the long side, enclosing the filling. Tie the roll with kitchen twine every 4 cm / 1 1/2 in to help it hold its shape.

7. 7

   Heat 1 tablespoon olive oil in a large skillet or oven-safe baking dish. Brown the roll for 2 to 3 minutes per side until well seared.

8. 8

   Add the beef stock or water to the bottom of the dish and transfer to the oven at 180 °C / 350 °F for 35 to 40 minutes, or until the meat is cooked through but still juicy. If too much liquid evaporates, add a little more hot water.

9. 9

   Remove the roll from the oven, cover loosely with foil, and let it rest for 10 minutes before slicing. While it rests, blend the roasted pepper sauce again if you want a finer texture.

10. 10

    Slice the roll into thick rounds and serve with the roasted pepper sauce spooned over the top or on the side.