Matambre Arrollado

Step by stepInstructions

1. Lay the butterflied steak flat on a board and pound it gently to an even 1/2-inch thickness.
2. Rub the steak with the garlic, oregano, salt, and pepper, then brush with half the olive oil.
3. Cover the surface with the spinach leaves, then arrange the carrot strips, pepper strips, and hard-boiled eggs in rows along the grain.
4. Roll the steak up tightly from a long side, tucking the filling in as you go, and tie it firmly with kitchen twine at 1-inch intervals.
5. Heat the remaining oil in a Dutch oven and brown the roll on all sides for 3 minutes per side, until deeply colored.
6. Add the onion and broth, bring to a simmer, cover, and braise over low heat for 1 1/2 hours, turning once, until the meat is fork-tender.
7. Let the roll rest in the liquid for 15 minutes, then remove, cool slightly, and slice into 1/2-inch spirals to serve.