Matambre - Argentin Stuffed Flank Steak

1 kg flank steak
¼ cup SIDS PEPPER & GARLIC OIL
5 cloves garlic, minced
¼ cup coriander, chopped
¼ cup parsley, chopped
1 tsp SIDS SALT & PEPPER
⅛ tsp red pepper flakes
3 hard boiled eggs, quartered
½ medium yellow bell pepper, sliced
½ medium orange bell pepper, sliced

Prepare the grill for cooking over medium direct heat.
Using a sharp knife slice the meat and open it up like a book. If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness.
In a small bowl mix together SIDS PEPPER & GARLIC OIL, coriander, parsley, garlic, SIDS SALT & PEPPER and red pepper flakes.
Spread the coriander and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak. Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with SIDS SALT & PEPPER.
The temperature of the grill should read around 200°C. Place the roll on the grill and grill on both sides for about 4 - 5 minutes per side, about 20 minutes in total.
Rest the roll for 15 minutes before slicing into it.