Rolled flank steak with roasted vegetables and provoleta cheese, served with rustic potatoes and mild chimichurri

Name: Rolled flank steak with roasted vegetables and provoleta cheese, served with rustic potatoes and mild chimichurri
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 6
Cuisine: Argentina
Ingredients: 2.6 lb beef flank steak; 6.3 oz provoleta cheese; 8.5 oz red bell pepper; 5.3 oz fresh spinach; 5.6 oz onion; 0.4 oz garlic; 1 cup loosely packed fresh parsley; 2 lb potatoes; 6 tbsp olive oil; 2 tbsp lemon juice; 2 tbsp red wine vinegar; 2 tsp dried oregano; 1 tsp crushed chili flakes; 2 tsp sweet paprika; 2 tsp salt; 1 tsp black pepper; 1 piece kitchen twine; 1/2 cup vegetable broth or water

An original Argentine-inspired dish: beef flank steak rolled with roasted peppers, sautéed spinach, and provoleta cheese, cooked until juicy and golden, served with oven-roasted rustic potatoes and a mild parsley-lemon chimichurri.

35 minPrep

55 minCook

90 minTotal

6Servings

High Protein

Ingredients

Adjust servings

1 1.2 kg beef flank steak (abierto and parejo for arrollar)
180 g provoleta cheese (cut en bastones)
2 240 g red bell pepper (cut in strips)
150 g fresh spinach (lavada)
1 160 g onion (en pluma fina)
4 12 g garlic (2 cloves for the relleno and 2 for the chimichurri)
25 g fresh parsley (chopped)
900 g potatoes (with piel, in wedges)
90 ml olive oil (divided entre relleno, papas and chimichurri)
30 ml lemon juice (freshly squeezed)
30 ml red wine vinegar (for the chimichurri)
4 g dried oregano (divided)
2 g crushed chili flakes (optional, divided)
4 g sweet paprika (for the papas and the relleno)
12 g salt (or a taste)
3 g black pepper (freshly ground)
1 unit kitchen twine (for atar the arrollado)
120 ml vegetable broth or water (for the fuente of cocción)

Nutrition facts

per serving

548 kcal

Calories

39 g

Protein

19 g

Carbs

35 g

Fat

3.2 g

Fiber

15.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the red bell pepper strips on a baking tray, toss them with 15 ml (1 tbsp) olive oil, a pinch of salt, black pepper, and 2 g (1 tsp) sweet paprika. Roast for 18 minutes, until tender and lightly browned.
2
2. Meanwhile, heat a skillet with 15 ml (1 tbsp) olive oil over medium heat. Add the sliced onion and 2 minced garlic cloves. Cook for 5 minutes until the onion turns translucent. Add the fresh spinach, 2 g (1 tsp) dried oregano, a pinch of crushed chili flakes, salt, and black pepper. Cook for 2 to 3 minutes until the spinach wilts. Remove and let cool.
3
3. Lay the beef flank steak flat on a board with the inner side facing up. Season with salt, black pepper, and a pinch of sweet paprika. Spread the spinach-onion mixture first, then the roasted pepper strips, and finally the provoleta cheese sticks, leaving 2 cm / 1 in clear around the edges.
4
4. Roll the steak up tightly, enclosing the filling well. Tie with kitchen twine every 4 to 5 cm / 1 1/2 to 2 in. Rub the outside with 15 ml (1 tbsp) olive oil and season with a little more salt and black pepper.
5
5. Place the roll in a baking dish and add the vegetable broth or water to the bottom. Cover the dish with aluminum foil and bake at 190 °C / 375 °F for 35 minutes.
6
6. While the steak cooks, toss the potato wedges with 30 ml (2 tbsp) olive oil, 2 g (1 tsp) dried oregano, 2 g (1 tsp) sweet paprika, salt, and black pepper. Spread them on a tray and roast at 220 °C / 425 °F for 35 to 40 minutes, turning halfway through, until golden and crisp.
7
7. For the mild chimichurri, combine the chopped fresh parsley, 2 finely minced garlic cloves, lemon juice, red wine vinegar, 15 ml (1 tbsp) olive oil, a pinch of crushed chili flakes, salt, and black pepper in a bowl. Let it rest for 10 minutes.
8
8. Remove the foil from the steak roll and raise the oven temperature to 220 °C / 425 °F. Cook for 15 to 20 minutes more, until the outside is nicely browned and the provoleta in the center is melted.
9
9. Let the rolled steak rest for 10 minutes out of the oven. Remove the kitchen twine and slice thickly.
10
10. Serve the sliced rolled flank steak with the hot rustic potatoes and a spoonful of mild chimichurri on top or on the side.

Chef tips

For cleaner slices, let the roll cool for 5 extra minutes before cutting. You can also sear it for 2 minutes per side in a skillet before baking to deepen the flavor.

Substitutions

You can replace provoleta with pategrás cheese for a milder flavor. Red bell pepper can be swapped for well-drained jarred roasted peppers. If you do not have red wine vinegar, use apple cider vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon