argentinean rolled flank steak

►►make ahead up to 2 days

Prep: 40 minutes Chill: up to 2 days Stand: 40 minutes Grill: 40 minutes Makes: 6 servings

• 1 1¼- to 1½-pound beef flank steak
• 2 medium Anaheim chile peppers, seeded and chopped (see tip)
• ½ cup chopped sweet onion (1 medium)
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon snipped fresh oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces sliced cooked Black Forest ham or regular ham
• ½ cup shredded fontina cheese (2 ounces)
• 1 recipe Chimichurri Sauce (see below)
• 12 6-inch corn tortillas or 7- to 8-inch flour tortillas

1. Trim fat from meat. Score both sides of meat in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly to about a 12×8-inch rectangle. Remove plastic wrap.

2. In a large skillet cook Anaheim peppers, onion, and garlic in hot oil over medium heat about 3 minutes or until tender, stirring occasionally. Stir in oregano, salt, and black pepper.

3. Arrange ham slices evenly on meat. Spread ham with pepper mixture; sprinkle with cheese. Starting from a long side, roll up rectangle. Tie in three or four places with heavy 100-percent-cotton kitchen string. (To serve today, continue as directed in Step 6.)

4. To refrigerate to serve later, wrap meat roll in plastic wrap. Refrigerate up to 2 days. Meanwhile, prepare Chimichurri Sauce; transfer to an airtight container. Cover and chill until needed.

5. To serve, let meat stand at room temperature for 30 minutes. Remove plastic wrap.

6. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover and grill for 40 to 45 minutes or until an instant-read thermometer registers 150°F, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.)

7. Remove meat from grill. Cover with foil; let stand for 10 minutes. (Temperature of meat after standing should be 155°F.) Remove and discard string. Cut rolled steak into 1-inch slices. Serve with Chimichurri and tortillas.

Chimichurri Sauce: In a food processor or blender combine 1¼ cups fresh Italian (flat-leaf) parsley leaves, ¼ cup olive oil, 1 medium shallot, 2 tablespoons fresh oregano leaves, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 4 cloves garlic, ½ teaspoon salt, and ½ teaspoon crushed red pepper. Cover and process just until chopped and a few parsley leaves are visible. Cover and chill for 2 hours before serving.

Per serving: 631 cal., 28 g fat (7 g sat. fat), 61 mg chol., 1,273 mg sodium, 58 g carb., 1 g fiber, 36 g pro.