Matambre Arrollado Flank Roll with Spinach, Carrots and Boiled Eggs

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Butterflied beef flank steak rolled around spinach, carrot strips, red pepper and whole eggs, poached in seasoned broth and served cold in thin, colorful slices. This Argentine-inspired beef recipe (gluten-free), ready in about 165 minutes, pairs red wine vinegar, garlic cloves, minced, fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 lb beef flank steak (matambre), butterflied
• 2 tbsp red wine vinegar
• 3 garlic cloves, minced
• 1/2 cup fresh parsley, chopped
• 1 tsp dried oregano
• 3 cups baby spinach
• 2 carrots, cut into long strips
• 1 red bell pepper, cut into strips
• 4 hard-boiled eggs, peeled
• 8 cups beef broth
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Lay the butterflied flank steak flat with the grain running away from you. Pound to an even 1/2-inch thickness. Brush with vinegar and season with salt, pepper, garlic, parsley and oregano.
2. Step 2: Cover the surface with spinach, leaving a 1-inch border. Lay the carrot and pepper strips crosswise, then line up the whole eggs along the edge nearest you.
3. Step 3: Roll tightly, rolling away from you, so the grain runs across the roll. Tie firmly with kitchen twine at 1-inch intervals.
4. Step 4: Bring the broth to a simmer in a large pot with the bay leaves. Lower in the roll, cover and simmer gently 2 hours, turning occasionally, until fork-tender.
5. Step 5: Let the roll cool in the broth, then remove it, wrap tightly and press under a weighted tray in the refrigerator overnight.
6. Step 6: Remove the twine, slice into 1/2-inch rounds and serve cold with chimichurri or Russian salad.