Matambre Arrollado (Rolled Stuffed Flank Steak)

Method

1. 1

   Lay the butterflied flank out flat on a board; season with salt.

2. 2

   Scatter the chopped parsley, garlic, and chili flake evenly over the meat.

3. 3

   Line up the boiled eggs, pepper strips, and carrot sticks in rows across one end.

4. 4

   Roll the meat tightly with the grain around the filling, so each slice will show a cross-section of egg, pepper, and carrot.

5. 5

   Tie the roll snugly with kitchen twine every two fingers' width, like a parcel.

   💡 Tie tighter than politeness suggests — loose matambre unrolls into soup garnish.

6. 6

   Lower the roll into a pot of well-salted simmering water; poach until tender, about 90 minutes.

7. 7

   Lift out and press under a weight as it cools to room temperature, so the roll holds its shape.

   💡 A heavy pan on a plate works fine — the point is even, steady pressure.

8. 8

   Slice into spirals to show the mosaic of egg, pepper, and carrot; serve cold, with chimichurri on the side.