Matambre Arrollado (Rolled Stuffed Meat) - Nut-Free

Ingredients

• about 910 g Beef flank steak (matambre)
• 1 cup Spinach, blanched and chopped
• 1 cup Carrots, thinly sliced
• 4 large Hard-boiled eggs, quartered
• 1 medium Red bell pepper, roasted and sliced
• 0.5 cup Green olives, pitted and sliced
• 2 cloves Garlic, minced
• 0.25 cup Fresh parsley, chopped
• 1.5 tsp Salt
• 1 tsp Black pepper
• 4 cups Beef broth

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

Instructions

1. 1Lay the about 910 g beef flank steak flat on a clean work surface. Use a meat mallet or a rolling pin 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. 2Season the inside of the flattened steak evenly with 1.5 tsp salt, 1 tsp black pepper, 2 cloves minced garlic, and 0.25 cup chopped fresh parsley. Ensure the seasonings cover the entire surface.
3. 3Arrange the fillings evenly over the seasoned steak. Start with 1 cup blanched and chopped spinach, then add the 1 cup thinly sliced carrots, followed by the 4 quartered hard-boiled eggs. Distribute the 1/2 cup sliced green olives and the 1 medium roasted red bell pepper slices over the other ingredients.
4. 4Starting from one of the shorter ends, tightly roll up the flank steak to enclose the filling. Once rolled, secure the matambre firmly at several points using kitchen twine to prevent it from unraveling during cooking.
5. 5Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Carefully place the tied matambre roll into the hot pot and sear it on all sides until deeply browned, about 2-3 minutes per side. This step adds flavor and helps seal the roll.
6. 6Pour the 4 cups of beef broth into the pot with the seared matambre. Bring the liquid to a gentle simmer over medium-high heat (around 82.22°C / 82°C).
7. 7Reduce the heat to low (93.33°C / 93°C), cover the pot tightly with a lid, and let the matambre simmer gently for 1.5 to 2 hours. The meat is tender when a fork easily pierces the thickest part of the roll.
8. 8Carefully remove the cooked matambre from the pot using tongs or a slotted spoon, placing it on a cutting board. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, making the meat more tender and moist.
9. 9Remove the kitchen twine and slice the matambre into thick rounds, about 2.54 cm thick. Serve the slices warm or cold.

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