Matambre Arrollado

Lay a thin flank steak (1000 g) on a work surface fat-side down, trim off any excess fat and shape the piece into an even rectangle. Make several shallow crosshatch cuts across the surface of the meat — this will help the rub and spices penetrate the roll better.

Rub the inner surface of the meat with salt and ground black pepper to taste, then evenly spread minced garlic (3 cloves) and chopped parsley (30 g) over it.

Cut the carrots (2) into long batons, and the bell pepper (1) into strips about 1 cm wide. Cut the hard-boiled eggs (4) in half lengthwise.

Arrange the carrot batons and pepper strips crosswise over the meat along one edge, then lay the egg halves in a row on top of them, so that each slice will show a yolk in the center once cut.

Tightly roll up the meat from the filled edge, pressing with your hands so the vegetables and eggs don't fall out. Tie the roll with kitchen string along its entire length at 3-4 cm intervals so it holds its shape while cooking.

Pour water (3000 ml) into a large pot, add a halved onion (1) and bay leaves (2), and season with salt. Bring to a boil and carefully lower in the roll — the liquid should cover it completely.

Simmer over low heat, covered, for 1 hour 30 minutes, turning the roll once halfway through cooking.

Remove the finished roll from the broth, place it under light weight (for example, a board with something heavy on top) and chill in the refrigerator for at least 3 hours, preferably overnight, so the meat firms up.

Remove the string, slice the roll crosswise with a sharp knife into pieces 1-1.5 cm thick, and serve the matambre arrollado cold as an appetizer.