Matambre Arrollado (Rolled Stuffed Beef) - Dairy and Nut Free

Ingredients

• about 910 g Beef flank steak
• 2 medium Carrots
• 1 each Bell peppers (red and green)
• 3 large Hard-boiled eggs
• 1/2 cup Green olives
• 4 cloves Garlic
• 1/4 cup Fresh parsley
• 1 tsp Oregano
• 1 tsp Smoked paprika
• 1.5 tsp Salt
• 1 tsp Black pepper
• 6 cups Beef broth
• 2 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g Beef flank steak flat on a clean cutting board. Use a meat mallet or the bottom of a heavy pan to pound the steak to an even thickness of about 1.27 cm. This helps it cook evenly and makes it easier to roll.
2. 2Finely mince the 4 cloves Garlic and the 1/4 cup Fresh parsley. Cut the 2 medium Carrots and the 1 each Bell peppers (red and green) into small dice, about 0.635 cm. Slice the 3 large Hard-boiled eggs into rounds and halve the 1/2 cup Green olives.
3. 3Evenly sprinkle the pounded flank steak with 1.5 tsp Salt, 1 tsp Black pepper, 1 tsp Oregano, and 1 tsp Smoked paprika. Then, distribute the minced garlic and minced parsley over the steak.
4. 4Arrange the diced carrots, diced bell peppers, sliced hard-boiled eggs, and halved green olives in an even layer over the seasoned steak, leaving about a 2.54 cm border along one of the long edges.
5. 5Starting from the long edge opposite the border, tightly roll the steak to enclose the filling. Secure the rolled steak at intervals of about 5.08 cm using kitchen twine to keep its shape during cooking.
6. 6Heat 2 tbsp Olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat (about 205°C / 200°C). Carefully place the rolled and tied beef into the hot oil and sear it on all sides until deeply browned, about 2-3 minutes per side.
7. 7Pour the 6 cups Beef broth into the Dutch oven with the seared beef. Bring the liquid to a rolling boil over high heat (232.2°C / 230°C), then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1.5 hours, or until the beef is very tender when pierced with a fork. The internal temperature should reach at least 71°C.
8. 8Carefully remove the Dutch oven from the heat. Let the Matambre Arrollado cool completely in the beef broth for at least 1 hour. This allows the meat to reabsorb juices and become more tender. Once cooled, remove the beef from the broth, discard the twine, and slice it into 1.27 cm thick rounds. Serve cold or at room temperature.

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