Pampas Flank Roll with Spicy Quince, Provolone and Warm Baby Potato Parsley Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the flank steak dry, open it flat on the counter, and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, the mustard, and 1 tablespoon lemon juice.

2. 2

   Heat 2 tablespoons olive oil in a skillet over medium heat. Add the onion and a pinch of salt and cook for 8 to 10 minutes until tender. Stir in the garlic, 1 teaspoon chili flakes, and the oregano; cook 1 minute more. Remove from the heat and let cool slightly.

3. 3

   Spread the sautéed onion over the steak, then add the strips of roasted red pepper, provolone, chopped quince paste, and 2 tablespoons parsley. Roll tightly from the long side and tie with kitchen twine every 1 1/2 to 2 inches.

4. 4

   Place the roll in a roasting dish. Drizzle with 1 tablespoon olive oil and roast for 25 minutes at 200 °C / 400 °F. Lower the temperature to 180 °C / 350 °F and continue cooking for 30 to 35 minutes more, until browned and juicy.

5. 5

   Meanwhile, cook the baby potatoes in salted water for 15 to 18 minutes, until tender. Drain well and let them steam dry for 2 minutes.

6. 6

   Heat 1 tablespoon olive oil in a large skillet. Add the potatoes and brown them for 6 to 8 minutes, stirring occasionally. Add the scallion, 1 tablespoon parsley, the remaining chili flakes, red wine vinegar, the remaining 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and the remaining black pepper. Toss and cook 1 minute more.

7. 7

   Remove the meat roll from the oven and let it rest for 10 minutes before slicing. If desired, collect the roasting juices from the pan and spoon them over the slices.

8. 8

   Serve the sliced flank roll with the warm parsley potato salad on the side. Finish with the remaining parsley on top.