Matambre (Argentina, Uruguay)
Serves 6
Ingredients
Method
1 kg. Flank Steak, Butterflied
½ tsp. Salt to Taste and Pepper
4 Garlic Cloves, Minced
1 Bunch of Fresh Parsley, Chopped
2 Carrots, Julienned
2 Hard-Boiled Eggs
1 Red Bell Pepper, Julienned
1 Green Bell Pepper, Julienned
125 g. Fresh Spinach Leaves
¼ tsp. Salt to Taste and Pepper
125 ml. Olive Oil, for Brushing
Lay the flank steak out flat and season with salt and pepper.
Spread the minced garlic and chopped parsley over the steak.
Arrange the carrots, hard-boiled eggs, bell peppers, and spinach leaves on top.
Roll up the steak tightly, tuck in any loose filling, and tie with kitchen twine.
Brush the outside of the steak roll with olive oil and season with more salt and pepper.
Grill the steak roll on a preheated grill, turning occasionally, until cooked to your liking.
Allow the steak roll to rest for a few minutes before slicing and serving.