Don't cry for me Argentina

Yeah this meal is no where near authentically Argentinian but it was inspired by Argentina and their wonderful beef and spicy chimichurri sauce.

 Here we have the flank steak, the potatoes which have been seasoned with salt, pepper and red pepper flakes, a tomato and fontina cheese mixture which will be stuffed inside the beef and in the food processor is the completed chimichurri sauce which is a combination of parsley, cilantro, garlic, lemon juice, jalapeno, olive oil, salt and pepper.

The flanks steak stuffed, rolled and tied and ready to go into the pan.

The completed steak.  The steak was seared off on the stove top for a total of about 6 or 7 minutes and then finished in the oven for a few more minutes.

The completed potatoes after spending about 45 minutes in a 400 degree oven.

The final plating.  The steak is a perfect medium rare.  The presentation still needs some work.  It's getting closer to restaurant quality, maybe the problem is that I'm putting my entire dinner on the plate rather than restaurant size portions.