Ingredients
| 3 | hard-boiled eggs |
| 700 gr | (1 1/2 pounds) flank steak, preferably grass-fed |
| 1/2 cup | white wine, such as Torrontes |
| 1/2 cup | apple cider vinegar |
| 1 | egg |
| 3 cups | spinach, cooked until wilted |
| 1/2 cup | bread crumbs, optional |
| 3 | carrots, sliced lengthwise in quarters, ends removed |
| 1 | roasted red pepper, sliced into strips |
| 6 | green olives, sliced |
| salt, black pepper | |
| Note
Ají molido is a very common condiment in Argentine cuisine, made from dried red peppers flakes. |
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Matambre Arrollado
Rolled Stuffed Flank Steak
Matambre literally means "hunger-killer", from the Spanish matar (to kill) and hambre (hunger).
Preheat the oven to 350 degrees Fahrenheit. Tear off a large piece of aluminium foil and set out about 8 sturdy toothpicks, set aside. In a roasting pan or shallow dish large enough to hold your flank steak, (it can be folded over to fit) combine the wine andvinegar. Salt and pepper the falnk steak on both sides and then place into the wine/vinegar mixture. Let marinate for at least 45 minutes, or longer if desired. (Can be overnight if covered and refrigerated.)
After marination, lay the steak out flat on a large surface, like a cutting board. In a food processor, combine the cooked spinach, egg, and bread crumbs and mix until combined. Spread the spinach mixture along the length of the steak. Next, as if dividing the entire steak in thirds, place the carrot slices and roasted pepper slices across the flank steak cross-wise--first about one-third from the end, then at the center, and finally at the last third. Place sliced olives where desired across entire flank steak.
Place the eggs in the center of the flank steak, near your row of carrots and roasted pepper, on their sides and end-to-end so they form a row across the center. Slowly begin to roll the flank steak at the end closest to you, being sure to tightly roll all the filling in as you go. Place the roll on the foil, and roll the foil very tightly around your Matambre Arrollado. Twist the ends tightly, and place several toothpicks around the roll at various places, being sure to leave enough sticking out so that they can be removed.
Bake for an hour to an hour and fifteen minutes. Foil can be sliced to check for doneness (rarity is up to you). Or use a meat thermometer.
Finely dice the onion, capsicum and chilli. Chop the parsley and coriander leaves. Mix the vegetables and herbs into the spice mixture. (Alternatively chop all the vegetables and herbs in a food processor, then add the spice mixture).
