Matambre Meatloaf with Chimichurri Sauce

Ingredients:

Flank steak

• 1 flank steak weighing 0.7 kg.
• 2 raw chorizo ​​sausages (about 200 gr.), remove the shells
• 1.5 cups fresh cilantro leaves
• 1.5 cups fresh parsley leaves
• 1/3 cup green olives with pimiento pepper
• 2 tablespoons sliced ​​pickled jalapeño peppers
• 2 cloves garlic, split and peeled
• 2 tablespoons Dijon mustard
• 3 peeled hard-boiled eggs, cut lengthwise into 4 pieces
• 1 medium carrot, cut into 7x0.5 cm strips.
• 1 small sweet red pepper, cut into 0.5cm wide strips.
• Special equipment: meat hammer; kitchen string

Chimichurri sauce

• 1 cup fresh cilantro leaves
• 1 cup fresh parsley leaves
• 1 clove garlic, cracked and peeled
• 1/4 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 0.5 cups olive oil

Preparation:

1. Preheat your outdoor grill by preparing the direct and indirect heat zones (if your grill has a thermometer, aim for a temperature of around 350°F).
2. Flank steakHeat a medium skillet over medium heat. Once hot, add 1 tablespoon of olive oil. Add the chorizo ​​and cook, stirring and breaking up the mince with a wooden spoon, for about 4 minutes. Drain on paper towels and let cool.
3. Place the steak on a cutting board. Score the steak in the center, against the grain, halfway through its thickness. Then, working from the center outward, slice off thin layers of meat, opening the steak like a gate. Pound with the flat side of a meat mallet until the entire piece is an even 1 cm thick. Season both sides of the steak with salt and black pepper and brush with the remaining 2 tablespoons of olive oil.
4. Chop the cilantro, parsley, olives, pickled jalapeños, and garlic together on a cutting board and chop to form a chunky paste. Brush the steak with mustard. Spread the herb paste on the steak, patting it down to adhere, leaving 2.5 cm (1 inch) from the edges. Starting from the right third of the steak, lay out 4 evenly spaced lines of eggs.
5. Between the egg strips, arrange long mounds of chorizo, then carrots and peppers, covering the entire surface of the steak except for the right third. Roll the steak from the filled side to the empty side. Tie the roll with kitchen string at 5 cm intervals. Tie the meat with another piece of string lengthwise.
6. Lightly brush the grill grate with olive oil. Grill the steak over direct heat until browned on all 4 sides, about 2 minutes per side. Then move the steak to indirect heat, cover, and cook, turning occasionally and checking the temperature frequently, until the center registers 115°F (46°C) on a meat thermometer. The steak will be well-done on the outside and medium-rare on the inside, about 25-30 minutes more.
7. Transfer the matambre to a cutting board and let the meat rest.
   
   Chimichurri sauceFinely chop the cilantro, parsley, and garlic on a cutting board. Transfer to a small bowl and toss with red pepper flakes, vinegar, and 0.5 teaspoon salt. Stir in the olive oil.
8. Cut the string and slice the steak diagonally into 6 thick slices. Serve with chimichurri sauce on the side.