How to Stuff and Grill Flank Steak

In South America, a butterflied, stuffed, rolled, grilled flank steak is called matambre: hunger killer. And, indeed, it will lay your hunger to rest. I’m always on the lookout for theatrical dishes that take a short time to make yet look and taste like something you’ve labored over for hours, and matambre is a perfect example. Its preparation looks complicated—especially when you serve a slice of this savory meat with its colorful pinwheel of vegetables, sausage, and cheese. Just don’t let on that this show-stopper took only 20 minutes to assemble.