Matambre with Chimichurri & Broccoli

Ingredients for the Chimichurri sauce:
Finely chop all ingredients and mix well.

• 80 g finely chopped onion
• 30 g fresh parsley (leaves only), chopped
• 30 g sun-dried tomatoes
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary
• Fresh sage
• Garlic cloves (to taste)
• Chili powder
• Salt and pepper
• High-quality balsamic vinegar, to taste
• 400 ml canola oil

Ingredients:

• 1 flank steak
• Chimichurri sauce
• Broccoli
• Extra virgin olive oil

Preparing the Matambre:
Slice the flank steak lengthwise, without cutting all the way through, and open it like a book.
Lay it out flat and spread the Chimichurri sauce evenly on top.
Roll it up tightly and tie it with butcher’s twine.
Sear well on all sides over high direct heat until a nice crust forms.
Then cook indirectly with the lid closed (140–150 °C / 285–300 °F) for about 1.5 hours, until the internal temperature reaches 54 °C / 129 °F in the center.



Preparing the broccoli:
Wash the broccoli, separate into florets and cut them in half.
Toss in a bowl with a bit of olive oil.
Place in a heatproof tray and grill over indirect heat (180–200 °C / 355–390 °F) with the lid closed for 10–15 minutes.
Then sear briefly on the cut side over high direct heat (250–300 °C / 480–570 °F) for roasted flavor.
Alternatively, stir-fry in a wok.