Ropa Vieja Roll

Ingredients:

• 3 poblano peppers
• 2 red bell peppers
• 1 large white onion, sliced ​​into 2cm thick rounds.
• 1 flank steak weighing 900 g.
• 0.5 cups cilantro leaves, finely chopped
• 1/3 cup tomato paste (85 g)
• 1 tbsp. l. olive oil
• 1 tsp ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 6 green onions (white and light green parts only), finely chopped
• 0.5 cups Spanish olives with pimento pepper
• Special equipment: meat hammer; kitchen string

Preparation:

1. Preheat your outdoor grill to indirect heat (if your grill has a thermometer, aim for a temperature of around 350°F).
2. Grill the poblano and bell peppers, turning occasionally, until charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
3. Meanwhile, grill the onion until soft and golden, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers, removing and discarding the stems and skins. Slice the flesh into 1-cm-wide strips and set aside. Keep the poblano strips separate from the bell pepper strips.
4. Place the steak on a cutting board. Using a long, thin knife, cut the steak in half horizontally, starting at the narrower end, stopping 5 cm from the opposite edge. Open the steak like a book to create one long piece. Pound with a meat mallet until the steak is of uniform thickness, approximately 0.5 cm.
5. Place the steak flat on a work surface with the long side facing you. In a bowl, combine the cilantro, tomato paste, oil, cumin, oregano, green onions, and 2 teaspoons of salt. Spread the paste over the entire surface of the steak. Arrange vertical strips of poblano, bell pepper, onion, and olives over the steak, covering its surface but leaving 2 inches (5 cm) from each edge.
6. Roll the steak into a log, starting from one of the short sides. Tie the steak in a circle with thread at 5 cm intervals. Tie the steak lengthwise with another piece of thread.
7. Grill the steak over direct heat until crispy on all four sides, about 2 minutes per side. Move the steak to indirect heat, cover, and cook, turning occasionally and checking the temperature frequently, until the center of the steak reaches 115°F (46°C) (well-done on the outside with a medium-rare center), another 25-30 minutes. Transfer the steak to a cutting board and let it rest for 10 minutes.
8. Cut the string and cut the roll into 6 thick slices.