Matambre Arrollado — Rolled Stuffed Flank Steak with Carrots

Ingredients

• 2½ lb Flank Steak, butterflied to an even ½ inch
• 3 hard-boiled eggs, quartered lengthwise
• 2 cups Carrots, cut into batons and blanched
• 1 red bell pepper, roasted and cut into strips
• 4 cloves garlic, minced
• ⅓ cup chopped parsley
• 1 tbsp dried oregano
• 2 tsp smoked paprika
• 1 tsp red pepper flakes
• 3 tbsp olive oil
• 2 cups beef stock
• 1 cup dry white wine
• Butcher's twine
• Salt and black pepper

Method

1. Lay the butterflied Flank Steak flat and pound any thick spots to an even thickness. An even sheet is the whole game; a lumpy one unrolls in the pot.
2. Season it hard, then scatter garlic, parsley, oregano, paprika, and pepper flakes across the surface, leaving a 1-inch border at the far edge.
3. Arrange the Carrots batons, pepper strips, and egg quarters in tight lengthwise rows, running with the grain so every slice shows the pattern.
4. Roll it up snugly from the near edge, keeping constant tension, and tie with twine every 1½ inches. Then tie once lengthwise. It should feel like a firm log, not a loose bundle.
5. Sear the roll in olive oil in a Dutch oven on all sides until browned, 10 minutes, then add stock and wine, cover, and braise at 325°F (163°C) for 1½ hours until a skewer meets no resistance.
6. Cool the roll under a weight in its liquid for at least 4 hours or overnight, then slice cold into ½-inch pinwheels. Serve with chimichurri and reduced braising juices.