Matambre Arrollado (Rolled Flank Steak)

🛒 Ingredients

• Beef flank steak (Matambre) 1500 g · 2280 kcal
• Hard-boiled eggs 250 g · 385 kcal
• Carrots 200 g · 82 kcal
• Red bell pepper 200 g · 62 kcal
• Spinach 200 g · 46 kcal
• Garlic 15 g · 22 kcal
• Fresh parsley 30 g · 11 kcal
• Olive oil 30 g · 265 kcal
• Beef broth 1000 g · 20 kcal
• Red wine vinegar 30 g · 6 kcal

👨‍🍳 Instructions

1. Prepare the matambre: Trim excess fat from the flank steak and pound it lightly to an even thickness if needed, aiming for about 1 cm (0.4 inches) thickness.
2. Prepare the filling: Finely chop the hard-boiled eggs, parboiled and diced carrots, diced red bell pepper, blanched and squeezed dry spinach, minced garlic, and fresh parsley.
3. Assemble the roll: Lay the matambre flat, season with salt and pepper, then evenly layer the chopped vegetables, eggs, garlic, and parsley over the meat, leaving a border around the edges.
4. Roll and tie: Tightly roll the matambre from one end, then secure it with kitchen twine at regular intervals (approx. 3-4 cm) to maintain its shape during cooking.
5. Cook the matambre: Place the rolled matambre in a large pot, cover with beef broth, red wine vinegar, and additional seasonings (salt, pepper, oregano). Bring to a boil, then reduce heat and simmer gently for 2-3 hours until very tender.
6. Cool and press: Once cooked, carefully remove the matambre from the liquid, place it on a plate, cover with plastic wrap, and press it with a heavy object (e.g., a cutting board with weights) overnight in the refrigerator. This step is crucial for achieving the traditional firm texture.
7. Serve: Once chilled and pressed, unwrap, slice thinly, and serve cold. Matambre Arrollado is often accompanied by a green salad or Russian salad.