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1
Boil the Eggs and Butterfly the Steak
20 Mins
Boiling water, 100°C (212°F)
Lower the eggs into boiling water and cook for 10 minutes, then cool them in cold water and peel. Meanwhile, lay the flank steak flat, slice it open like a book without cutting through, cover with cling film and pound to an even 6 mm (1/4 in) thickness, grain running left to right.
Start the eggs before anything else — they need to be cold before they go into the roll.
Done when: Eggs are firm all the way through; steak is one even sheet with no thick edge.
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2
Season and Layer the Filling
15 Mins
No heat — room temperature, about 21°C (70°F)
Season the steak with half the salt, the oregano, chilli flakes and black pepper. Scatter 40 g of parsley and 20 g of garlic over the meat, then lay the pepper strips and carrot batons in rows across the width. Set the peeled eggs end to end along the long edge nearest you and tuck the olive halves between the rows. Drizzle with 25 ml of the olive oil and 15 ml of the vinegar.
Leave a 2 cm (3/4 in) border clear at the far edge so the filling does not squeeze out when you roll.
Done when: Filling covers the steak in even rows with the eggs in one straight line along the edge.
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3
Roll, Tie and Rest the Matambre
10 Mins
No heat — room temperature, about 21°C (70°F)
Starting at the edge with the eggs, roll the steak up tightly into a log, jelly-roll style, enclosing the eggs in the centre. Tie the roll with twine every 4 cm (1.5 in) and once lengthways, then season the outside with the remaining salt and pepper and brush with 15 ml of olive oil.
Roll firmly and evenly — a loose roll slices into ragged rounds.
Done when: A firm, even cylinder with the seam underneath and twine snug, not cutting into the meat.
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4
Roast Covered in Stock, Then Brown
60 Mins
190°C (375°F)
Heat the oven to 190°C (375°F). Set the roll seam-side down in a roasting pan, pour the beef stock around it and cover tightly with foil. Roast for 45 minutes, then uncover and roast for 15 minutes more until browned and the centre reads at least 63°C (145°F) on a thermometer.
Keep the foil tight for the covered stage — the steam is what keeps the roll juicy.
Done when: Outside browned and the centre reads at least 63°C (145°F); juices run clear.
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5
Rest, Untie and Slice
15 Mins
No heat — resting, about 63°C (145°F) internal
Lift the roll onto a board and rest it for 15 minutes — the temperature will rise a few degrees and the juices will settle. Snip off the twine, then slice across the roll into 1 cm (1/2 in) rounds so every slice shows the spiral of egg, pepper and olive. Spoon the chimichurri over the top and serve.
Slice with a long, sharp knife in one smooth stroke — sawing tears the spiral apart.
Done when: Slices hold their round shape with the egg, pepper and olive spiral clearly visible.
auto_awesome Finishing Touches & Plating
Resting is not optional — a hot roll sliced straight from the oven falls apart and dries out. Serve the rounds fanned out on a platter with the chimichurri spooned over, and let people take what they want.
Argentina
1h 25m
