Cut: flank Argentinean Beef Rolls

  • Meat Beef
  • Cut Flank

Pop these little rolls in your mouth and feel the flavours explode!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Flank Steak 800g 3.2kg 8kg
Long Green Chilli Seeds Removed 50g 200g 500g
Coriander Fresh 50g 200g 500g
Olive Oil 25g 100g 250g
White Vinegar 25g 100g 250g
Garlic Whole Cloves 20g 80g 200g
Parsley Flat Leaf 20g 80g 200g
Sea Salt Flakes 2g 8g 20g
Bamboo Skewers 200mm Soaked 4 16 40

 

Preparation

BUTCHER - PREPARATION/METHOD

1. Cut flank steak in half horizontally to form 2 pieces of 10mm thickness.

2. Coarsely chop chillies and herbs. Place chilli, coriander, oil, vinegar, garlic, parsley, and salt in the large bowl of a food processor. Blend to a coarse paste.

3. Spread paste over flank steak.

4. With longest edge towards you roll up flank to enclose filling.

5. Cut beef into 5mm thick slices and thread 3 slices, cut side up onto each bamboo skewer.

RETAIL PRESENTATION

Display on trays.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat flat BBQ plate over high heat. Cook skewers for 3 minutes on each side.

2. Remove to a warmed plate, cover loosely with foil and rest for 5-10 minutes.

 SERVING SUGGESTION

Serve as a delicious finger food or as a meal with roasted vegetables or a crisp refreshing salad.