Matambre Arrollado (Rolled Stuffed Flank Steak)
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Ingredients
- 900 g beef flank steak or skirt steak
- 150 g baby spinach
- 2 carrot, julienned
- 3 large eggs
- 4 garlic cloves
- 1 tsp dried oregano
- 500 ml beef stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 479 kcal
- Protein
- 56 g
- Carbohydrate
- 5.1 g
- of which sugars
- 2.9 g
- Fat
- 25.7 g
- of which saturates
- 9.1 g
- Fibre
- 2.1 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil 2 of the eggs for 8 minutes, then cool, peel and quarter lengthways.
- 2
Lay the flank steak flat and season both sides with the garlic and dried oregano.
- 3
Scatter the spinach and carrots over the steak, then lay the boiled egg quarters in a line along one edge.
- 4
Roll the steak up tightly around the filling and tie securely with string in several places.
- 5
Heat the olive oil in a large pan and brown the roll all over, about 8 minutes.
- 6
Pour in the beef stock, cover and simmer for 55-60 minutes, until the beef is tender and cooked through with no pink remaining.
- 7
Rest for 10 minutes, then slice to serve.
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