Argentine Matambre Arrollado

Ingredients

• 1.2kg flank steak, butterflied flat
• 3 hard-boiled eggs, halved lengthways
• 2 carrots, in thin strips
• 2 red peppers, in strips
• Big bunch parsley
• 4 garlic cloves, sliced
• 1 tbsp paprika
• 1 tbsp dried oregano
• Salt and pepper
• Kitchen string

Instructions

1. Lay the flank steak flat; season generously.
2. Sprinkle with garlic, parsley, paprika and oregano.
3. Arrange carrot, pepper and egg in lines across the meat.
4. Roll up tightly from one short edge.
5. Tie with kitchen string at 4cm intervals.
6. Brown all over in a casserole, then add 500ml water or stock.
7. Cover and cook gently for 90-120 minutes until very tender.
8. Cool, then slice into rounds.

Serving suggestions

• Lovely warm or at room temperature with chimichurri.

Storage & reheating

Keeps 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions