Argentine Matambre Arrollado

Ingredients

• 1 whole flank steak (about 1.5kg), butterflied open into a flat sheet
• 4 cloves garlic, minced
• 1 bunch parsley, chopped
• 1 bunch spinach, blanched and squeezed dry
• 2 carrots, parboiled and cut into long strips
• 1 red bell pepper, roasted and cut into strips
• 6 hard-boiled eggs
• Salt and black pepper
• 1 tsp smoked paprika
• Kitchen string
• 2 bay leaves
• 1 onion, halved
• 6 black peppercorns

Before you cook

• Lay the butterflied flank steak flat on a work surface and season both sides generously with salt, pepper, and smoked paprika.
• Scatter the minced garlic and chopped parsley evenly over the meat.
• Layer the blanched spinach over the meat in an even sheet.
• Arrange the carrot strips and roasted pepper strips lengthwise down the center.
• Place the whole hard-boiled eggs in a row along the center, end to end.

Steps

1. Starting from one long edge, roll the flank steak tightly around the filling into a log.
2. Tie the roll securely with kitchen string at 2-inch intervals.
3. Place the roll into a large pot and add the bay leaves, halved onion, and peppercorns.
4. Pour in enough water to fully submerge the roll.
5. Bring the pot to a boil, then reduce the heat to a gentle simmer.
6. Cover and poach the roll for 2 hours, until it feels firm when pressed.
7. Lift the roll out of the liquid and let it cool to room temperature.
8. Wrap the cooled roll tightly in foil.
9. Refrigerate the wrapped roll for at least 12 hours.
10. Unwrap the roll, remove the string, and slice it crosswise into rounds about 1cm thick.
11. Arrange the slices on a platter and serve cold or at room temperature.