---
title: Matambre Arrollado (Rolled Stuffed Flank Steak)
servings: 8
prep time: 30 minutes
cook time: 100 minutes
source: https://mycibora.com/recipes/matambre-arrollado
---

Gather @beef flank{1.2%kg}, @red bell pepper{2} and @fresh parsley{1%bunch}.

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

Scatter the chopped parsley, @garlic{4%clove}, and @chili flake{1%tsp} evenly over the meat.

Line up the boiled eggs, pepper strips, and @carrot{2} sticks in rows across one end.

Roll the meat tightly with the grain around the filling, so each slice will show a cross-section of @egg{4}, pepper, and carrot.

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

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

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

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