Grill cooks at parillas (traditional Argentine grills) sometimes wrap the meat roll in foil and cook it indirectly to mimic a roasting method. But foil prevents the flavor of the fire from getting on the meat, so we like to brown the roll over direct heat first, and then move it away from the heat to continue grill-roasting the beef to tender doneness. Garlicky, colorful chimichurri sauce keeps the meat moist as it cooks and then serves as a sauce on the plate.
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