Beef roll with fresh herb sauce

Ingredients:

Flank steak

• 3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
• 2 raw Mexican chorizo ​​sausages (about 170 g), casings removed
• 1 flank steak weighing 700 g.
• 1.5 cups fresh cilantro leaves
• 1.5 cups fresh Italian parsley leaves
• 1/3 cup green olives with pimento pepper
• 2 tablespoons pickled jalapeño rings
• 2 cloves garlic, peeled
• 2 tablespoons Dijon mustard
• 3 peeled hard-boiled eggs, cut lengthwise into 4 pieces
• 1 medium carrot, cut into 8x0.5 cm sticks.
• 1 small red bell 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, peeled
• 1/4 tsp red pepper flakes
• 1/4 cup red wine vinegar
• 0.5 cups extra-virgin olive oil

Preparation:

1. Preheat your outdoor grill to indirect heat (if your grill has a thermometer, aim for a temperature of around 350°F).
2. Heat a medium skillet over medium heat. Once hot, add 1 tablespoon of olive oil. Add the chorizo ​​and cook, stirring and breaking up with a wooden spoon, until tender, about 4 minutes. Transfer to paper towels to drain and let cool.
3. Flank steak:
   
   Place the steak on a cutting board. Cut a slit down the middle, across the grain, cutting only halfway through its thickness. Next, cut from the center line, moving toward the edges to open the steak like a gate. Pound with the flat side of a meat mallet until the steak is an even thickness of about 1 cm. Season both sides of the steak with salt and black pepper and brush with the remaining 2 tablespoons of olive oil.
4. Combine the cilantro, parsley, olives, pickled jalapeño, and garlic on a cutting board and chop them together to form a coarse paste. Brush the steak with mustard. Spread the herb paste over the entire steak, leaving a 2cm (0.8in) border. Press the paste onto the meat to adhere. Move one-third to the right and lay 4 evenly spaced lines of eggs. Between the lines of eggs, lay strips of chorizo, then carrots, and then peppers, covering the entire surface of the steak except for the first third. Roll the steak up, working toward the empty side. Tie the roll with kitchen twine at 5cm (2in) intervals. Tie the meat lengthwise with another piece of twine.
5. Lightly oil the grill grate. Grill the steak over direct heat until golden brown on all four sides, about 2 minutes per side. Transfer the steak to indirect heat, cover, and cook, turning occasionally and checking the temperature frequently, until the center of the steak registers 115°F (46°C) (well-done on the outside with a medium-rare center), another 25-30 minutes. Transfer the steak to a cutting board and let it rest.
6. Chimichurri sauce:
   
   Finely chop the cilantro, parsley, and garlic on a cutting board. Transfer to a small bowl and add the red pepper flakes, vinegar, and 0.5 teaspoon of salt. Add the olive oil.
7. Untie the roll and cut it diagonally into 6 thick slices. Serve with chimichurri sauce.