Instructions

1. 1.

   Prepare the meat by butterfly-slicing the flank steak through its side, being careful not to cut all the way through, and opening it like a book. Use a mallet to flatten it to a uniform half-inch thickness.

   1 kg Flank steak

2. 2.

   Finely chop the parsley, cilantro and garlic. Whisk together the olive oil, garlic, and fresh herbs along with the salt, pepper, and red pepper flakes to create the aromatic basting oil.

   10 g Parsley, fresh, 10 g Cilantro, fresh, 1 ml Red pepper flakes, 4 tbsp Olive oil, 5 pc Garlic cloves, 2.5 ml Black pepper, 2.5 ml Salt

3. 3.

   Brush the prepared herb oil liberally across the inner surface of the flattened beef, ensuring a consistent layer of flavor.

4. 4.

   Hard-boil the eggs and chill them in cold water. Slice the bell peppers into long strips. Cut the eggs into long auarters. Layer the bell pepper strips and hard-boiled egg quarters across the width of the steak in even rows.

   2 pc Eggs, 0.5 pc Bell pepper, red, 0.5 pc Bell pepper, green

5. 5.

   Tightly roll the steak from the shorter end to encase the vegetables and eggs. Secure the roll firmly with butcher's twine every 4 cm or so.

6. 6.

   Grill the rolled steak over medium-high heat for about 20 minutes. Rotate the roll every few minutes to achieve a charred crust on all sides while ensuring it cooks through to medium-rare.

7. 7.

   Let the meat rest for 15 minutes to lock in the juices. Remove the twine and carve into thick medallions to showcase the internal pattern before serving.