Rolled flank steak with sun-dried tomatoes and provoleta, served with warm baby potato and green bean salad

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F.

2. 2

   Lay the flank steak flat on a board with the fat side down. Season it with 6 g salt, black pepper, oregano, crushed chili, half of the garlic, and 2 tablespoons olive oil.

3. 3

   Spread the chopped spinach, sun-dried tomatoes, provoleta, and half of the parsley over the meat, leaving a 2 cm / 3/4 in border around the edges.

4. 4

   Roll the steak up tightly from the long side. Tie it with kitchen string every 3 to 4 cm / 1 1/2 in so it holds its shape.

5. 5

   Heat a large skillet or oven-safe pot with 1 tablespoon olive oil. Brown the roll on all sides for 6 to 8 minutes.

6. 6

   Transfer the rolled meat to a baking dish if needed. Pour the white wine and broth around it. Cover tightly with a lid or foil and bake at 180 °C / 350 °F for 60 minutes.

7. 7

   Meanwhile, cook the baby potatoes in salted water for 15 to 18 minutes, until tender. Drain them.

8. 8

   In another pot, cook the green beans in boiling salted water for 4 to 5 minutes. Drain and cool briefly to keep their color.

9. 9

   In a bowl, combine the red onion, remaining garlic, red wine vinegar, mustard, 1 tablespoon olive oil, remaining parsley, and 4 g salt.

10. 10

    Add the hot potatoes and green beans to the dressing, toss gently, and let the warm salad absorb the flavors while the meat finishes cooking.

11. 11

    Remove the foil or lid from the meat and continue cooking for 15 more minutes at 200 °C / 400 °F to brown the surface.

12. 12

    Take the roll out of the oven, let it rest for 10 minutes, remove the string, and slice into thick rounds. Serve with the warm potato and green bean salad, spooning the pan juices over the meat.

13. 13

    If desired, reduce the cooking juices from the pan over medium heat for 3 to 4 minutes before serving to concentrate the flavor.