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Matambre (Argentinian Stuffed Rolled Flank Steak)

Bread and Words
Bursting with flavor, this stuffed and bundled up meat is delicious warm or cold; for a special occasion or as a sandwich meat.
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Ingredients
  

Steak and Seasoning

  • 2 lbs flank steak
  • 1/2 tsp paprika
  • 1/4 tsp black pepper

Paste for Filling

  • 100 g milk
  • 100 g bread crumbs
  • 2 uncooked eggs
  • 1 cup chopped parsley
  • 1-2 cloves of garlic
  • 100 g grated pecorino romano or parmesan cheese

Large Items for Filling

  • 3 hardboiled eggs quartered
  • 2 carrots cut long
  • 1 red pepper cut long

Browning and Baking

  • 2-3 Tbsp olive oil for frying (med or light, not EV)
  • Several feet of cooking twine

Instructions
 

  • Remove excess fat from the flank steak and butterfly it along the grain. You want your matambre slices to be against the grain for tenderness and chewability.
  • If one side of the meat is more fatty, put that side down so it will be on the outside of your roll and browned during cooking.
  • Sprinkle the meat with the black pepper and paprika. No salt because of the cheese.
  • Make sure your meat is set up so you will be rolling with the grain.
  • In a bowl, mix the milk, bread crumbs and 2 raw eggs,
  • Chop the parsley by hand or in a food processor and then add it to the paste bowl.
  • Finally, process the cheese and garlic in the food processor and then add it to the paste bowl. I like to use block cheese and the food processor is an efficient grater. You can also use pre-grated cheese.   
  • Spread the paste on the top of the meat.
  • Add the slices of pepper and carrot, and the quarters of egg to the top of the parsley paste. Make sure your rows run along the grain.
  • Roll the meat along the grain and then follow the YouTube video instructions below for tying a roast.
  • Preheat your oven to 375F.
  • In a large pan or dutch oven, add 2-3 Tbsp of oil and brown the meat on your stovetop on all four sides, about three minutes each side. 
  • Cover the pan and put it in the preheated oven. Bake for about 30 minutes.
  • Let the meat rest at least 10 minutes before cutting it. Alternatively, transfer the meat to a storage container, weighing it down with a plate if possible, and refrigerate it. You can serve it cold or reheat it the next day.