Tender flank steak roll with sun-dried tomato chimichurri, crispy smashed potatoes, and warm arugula salad

Instructions

1. 1

   1. Place the beef flank steak roll in a large pot with the onion, 3 garlic cloves, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cover with cold water, bring to a gentle boil, then cover and cook over low heat for 90 minutes, until tender but not falling apart.

2. 2

   2. While the meat cooks, wash the potatoes and boil them whole in salted water for 18 to 20 minutes, until tender. Drain and let them cool slightly for 5 minutes.

3. 3

   3. Preheat the oven to 220 °C / 425 °F. Place the potatoes on a baking tray, gently smash them with the bottom of a glass, drizzle with 3 tablespoons olive oil, and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and the sweet paprika. Roast for 35 to 40 minutes, turning halfway through, until golden and crispy.

4. 4

   4. For the chimichurri, mix the chopped sun-dried tomatoes, parsley, 2 finely chopped garlic cloves, dried oregano, chili flakes, red wine vinegar, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Let it rest for 10 minutes so the flavors blend.

5. 5

   5. Remove the beef from the pot and pat it dry well. Cut it into 6 portions. Heat a large skillet with 1 tablespoon olive oil and sear the meat for 2 to 3 minutes per side, until a nicely caramelized crust forms.

6. 6

   6. Turn off the heat and toss the red onion in the same hot skillet for 30 seconds just to soften it slightly. Place it in a bowl with the arugula, lemon juice, 1 tablespoon olive oil, and a pinch of salt. Toss just before serving to keep the arugula fresh.

7. 7

   7. Serve one portion of beef with a generous spoonful of sun-dried tomato chimichurri, alongside the crispy smashed potatoes and the warm arugula and red onion salad.