World Flavors Cookbook

Matambre Arrollado (Stuffed Flank Steak Roll)

A thin flank steak rolled with a colorful filling of carrots, hard-boiled eggs, and peppers, then boiled or roasted and served cold.

Cuisine: Argentina

Ingredients

• 1 large flank steak (matambre), trimmed
• 2 carrots, in strips
• 4 hard-boiled eggs
• 1 red bell pepper, strips
• Spinach leaves
• Garlic, parsley, and gelatin powder

Instructions

1. Spread the meat flat and season. Arrange layers of vegetables and eggs.
2. Roll tightly and tie with kitchen twine.
3. Boil in a flavored broth for 2 hours or roast in the oven.
4. Let cool completely under weight (to compress) before slicing.