Meat
Stuffed Rolled Flank Steak in its Juices
Stuffed flank steak, rolled and slow-cooked in its own juices.
Gluten-free
Ingredients
- 1 butterflied beef flank steak (malaya), about 1 kg
- 2 carrots, cut into sticks
- 2 hard-boiled eggs
- 3 garlic cloves
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 onions, sliced
- 1 cup white wine
- 600 ml beef broth
- 3 tablespoons oil
- Salt, pepper and kitchen twine
Step-by-step
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- Season the inside of the flank steak with crushed garlic, paprika, cumin, oregano, salt and pepper.
- Place the carrot sticks and hard-boiled eggs at one end, roll tightly and tie with kitchen twine.
- Sear the roll in a hot pan on all sides until browned and set aside.
- Put the onion in the mixing bowl, chop 3 sec/speed 4 and sauté with the oil 7 min/120°C/spoon speed. Add the wine and reduce 4 min/100°C/speed 1 with no measuring cup.
- Add the broth and mix 10 sec/speed 3. Pour over the roll in a pot or deep baking dish.
- Cook covered over low heat 80 min, turning the roll halfway through, until tender.
- Let cool slightly, remove the twine, slice and serve with the reduced juices.
Tips
- It can be served cold in slices as a cold cut, very typical in Chile.
- Tying it tightly keeps the filling from falling out when slicing.
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