ChefXi OfficialA bold fusion of tender flank steak stuffed with earthy nopales and smoked provolone, finished with a vibrant charred spring onion salsa and a touch of balsamic glaze.
Butterfly the flank steak by cutting it in half horizontally, leaving one side attached so it opens like a book. Pound it to an even thickness.
Use plastic wrap over the meat to prevent tearing while pounding.
In a small bowl, mix the minced guajillo chilies, garlic, and olive oil. Rub this mixture all over the inside of the steak.
Lay the provolone slices and nopal strips over the steak. Roll the steak up tightly, starting from a long side, and secure with kitchen twine every 2 inches.
Preheat your grill or a large cast-iron skillet over medium-high heat. Char the spring onions and serrano peppers until blackened in spots. Remove and finely chop for the salsa.
Don't remove all the char; it provides the 'soul' of the salsa.
In a bowl, combine the chopped onions, peppers, lime juice, cilantro, and salt. Set aside.
Season the outside of the steak roll with salt. Sear the steak in the hot skillet, turning every few minutes, until an internal temperature of 135°F (57°C) is reached for medium-rare.
Let the meat rest for at least 10 minutes before slicing to keep the juices inside.
Slice the steak into medallions, drizzle with the balsamic reduction, and serve topped with the charred spring onion salsa.
The key to this dish is the balance between the earthy, slightly tart nopales and the deep, sweet acidity of the balsamic reduction. Ensure the flank steak is sliced against the grain for maximum tenderness. If you can't find fresh nopales, high-quality bottled ones (rinsed well) will work, though fresh is always preferred for the texture. Inspired by the rustic soul of Mexican ingredients and the refined essence of Italian reductions.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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