Flank steak can be hard to get right but its flat uniform shape makes it perfect for feeding a crowd. Chimichurri-stuffed flank steak is the recipe you need. It's roasted for less than 30 minutes and it's tender and juicy.

Do you ever have the feeling that the world is lying to you? That everyone else in humanity has agreed to love something terrible, and you have to play along?

While some things really are the worst, it's also true that some great things just get a bad rap. Which is why we're here to ask you to give something we love just one more chance.

It's likely you've had an unfortunate bite of flank steak, which was probably dry and chewy and flavorless. Maybe you cooked it and served it feeling like a flank-failure, yet again. After all, everyone loves flank steak. What do they know that you don't?

Flank steak can be hard to get right. It's a tough cut of meat from the abdomen of a cow and not as forgiving as a rich ribeye or tender filet. It's not a melt-in-your-mouth kind of steak, and no matter how well you cook it, it will always retain some chewiness.

However, its flat, uniform shape makes it perfect to feed a crowd. Throw it on the grill, and it's Taco Tuesday. Put it under the broiler, and that's a London broil that will yield leftovers for days.

Flank steak is commonly hyped as a “hot and fast” meat that should be cooked to medium-rare in as little time as possible. It shines when marinated and cooked to a light char, sliced thinly against the grain. And while that's a great, super-fast option, flank steak also moonlights as a succulent roast.

Chimichurri-Stuffed Flank Steak is the recipe you need. Filled with tangy chimichurri sauce, the steak is rolled into a pinwheel and roasted for less than 30 minutes. Sliced and served medium-rare, it's tender and juicy, without the day-long cook most beef roasts require.

Chimichurri is a rustic sauce, popular in Argentina and other South American countries, made from parsley, vinegar and plenty of garlic. It's tart, fragrant, and so bright, fresh and flavorful, making it the perfect complement to an otherwise understated cut of meat. Any leftover chimichurri is great tossed with roasted potatoes and vegetables, as a sandwich spread, or stirred into rice for a quick side.

You're probably going to be hooked on this sauce, but remember that you can stuff your flank steak with virtually anything. Try cheese, caramelized onions, roasted garlic, mushrooms, or maybe just your favorite spice blend. You can even marinate the meat beforehand for a boost of flavor.

You're now armed with a great recipe and the confidence to tackle flank steak. Remember these top tips: cook it medium-rare, slice against the grain and marinades make everything better.

Start to finish: 2 hours 40 minutesActive time: 40 minutesServings: 8 servingsOne 3-pound flank steak1 teaspoon kosher salt, divided use1 teaspoon ground black pepper, divided use1 cup Chimichurri Sauce (recipe below), divided use2 tablespoons olive oilPreheat the oven to 325 degrees. Lay a piece of plastic wrap that is just larger than your steak on a work surface. Lay the flank steak on top of the plastic, then cover with a second piece of plastic. Use a meat pounder to flatten the meat into an even 1/2-inch-thick piece. Discard the plastic wrap.Season the meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread 1/2 cup of chimichurri over the surface of the meat, leaving a 1/2-inch border near the edges.With the long side facing the counter, begin tightly rolling the steak away from you until the filling is fully enclosed. If desired, use three toothpicks to secure the roll as you tie the steak.Use kitchen twine to tie the rolled steak in 1-inch increments to help it maintain its shape. Season with the remaining salt and pepper.Heat the oil in a large skillet over medium-high heat. Add the steak to the hot pan and sear until golden brown on all sides. Carefully transfer to a foil-lined baking sheet.Transfer to the oven and cook until a thermometer inserted into the center of the roast reads 125 degrees. Remove from the oven and rest for 30 minutes.Slice and serve with the remaining chimichurri sauce.<h3>CHIMICHURRI SAUCE</h3>Makes about 1 cup (8 servings)1 cup finely chopped parsley leaves (from about one 4-ounce bunch)2 tablespoons finely chopped fresh oregano1 shallot, minced6 cloves garlic, minced3 tablespoons red wine vinegar6 tablespoons extra virgin olive oil1½ teaspoons kosher salt1 teaspoon sugar½ teaspoon crushed red pepper flakesCombine all of the ingredients in a medium bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop.