Matambre with Roquefort Sauce

In a large pot, pour 1 1/2 liters of milk, add two level tablespoons of salt, and bring to a boil.

Add the flank steak and cook until it becomes tender. Remove it from the heat as soon as it is tender to avoid overcooking.

In a small saucepan, pour the remaining 1/2 liter of milk and add the crumbled Roquefort cheese.

Add one teaspoon of salt, the minced garlic and parsley, the crushed red pepper, and the black pepper.

Cook over medium heat, stirring constantly, until the mixture becomes creamy.

Place the flank steak on the grill with the fatty side down and cook until it becomes golden brown.

Flip it over and gradually pour the Roquefort sauce over the meat.

Once the underside of the flank steak is golden brown, cut it into pieces and serve.