Matambre Tiernizado

Ingredients

Flank steak

2 pounds, trimmed

Lemon juice

2 tablespoons

Olive oil

3 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Hard-boiled eggs

4, sliced

Carrot

1 medium, grated

Green bell pepper

1, diced

Red bell pepper

1, diced

Parsley

1/4 cup, chopped

Garlic

3 cloves, minced

Instructions

1. In a bowl, combine the minced garlic, chopped parsley, diced red bell pepper, diced green bell pepper, grated carrot, salt, pepper, olive oil, and lemon juice. Mix well to create a vibrant filling.
2. Place the flank steak on a cutting board and pound it with a meat mallet to flatten it and tenderize it, ensuring an even thickness throughout.
3. Spread the filling evenly over the flattened flank steak, leaving a border around the edges for easy rolling.
4. Layer the sliced hard-boiled eggs on top of the filling for added flavor and texture.
5. Starting from one of the long sides, carefully roll up the flank steak tightly, ensuring the filling stays inside.
6. Secure the rolled flank steak with kitchen twine or toothpicks to hold it together during cooking.
7. Preheat the grill or oven to medium-high heat (about 375°F or 190°C).
8. Grill or roast the rolled flank steak for approximately 30-40 minutes, or until cooked to your desired level of doneness, turning occasionally for even cooking.
9. Once cooked, remove the rolled flank steak from the grill or oven and let it rest for a few minutes to allow the juices to redistribute.
10. Slice the rolled flank steak into thick slices and serve warm, garnished with additional parsley if desired.