Matambre Relleno (Stuffed Rolled Flank)
Thin flank steak rolled around hard-boiled eggs, red capsicum, spinach, and herbs — sliced to reveal a stunning cross-section. 44g protein.
20mPrep
45mCook
4Servings
380Calories
44gProtein
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Ingredients
- thin flank steak
- eggs hard-boiled
- red capsicum
- baby spinach
- garlic cloves
- dried oregano
- olive oil
- coarse salt
- kitchen twine
Ingredients
- 500 g thin flank steak
- 3 whole eggs hard-boiled
- 1 whole red capsicum
- 60 g baby spinach
- 2 whole garlic cloves
- 3 g dried oregano
- 15 ml olive oil
- 3 g coarse salt
- 1 meter kitchen twine
Instructions
- Pound flank to 1cm thickness; season inside with salt, garlic, oregano.
- Layer spinach, capsicum strips, and peeled eggs across meat.
- Roll tightly; tie securely with kitchen twine.
- Brown roll in olive oil in oven-safe pan.
- Roast at 180°C for 40 min.
- Rest 15 min; remove twine and slice into rounds.