Embrace the flavors of Chile with "Arrollado de Malaya," a delightful rolled flank steak filled with vibrant vegetables and hard-boiled eggs, marinated in a savory herb mix, and slow-cooked to perfection. This traditional dish brings together a medley of textures and tastes that capture the essence of Chilean cuisine.

Ingredients

🥩 1 kg beef flank steak, Malaya de vacuno
🥚 3 large brown eggs
🥕 2 medium-sized carrots
🥬 10 spinach leaves, washed
🧄 4 garlic cloves, minced
🍷 1/2 cup wine vinegar
🌿 1 tablespoon dried oregano
🌶 1/2 teaspoon ground cumin
🌶 1/4 teaspoon ground black pepper
🧂 1-2 teaspoons salt, divided

Instructions

1- Prepare the Flank Steak:

• Place the flank steak on a cutting board and use a kitchen knife (such as the ARCOS brand) to trim excess fat.

2- Prepare the Marinade:

• Mince the garlic cloves and combine with wine vinegar, dried oregano, ground cumin, ground black pepper, and salt in a bowl. Mix well.

3- Marinate the Meat:

• Submerge the flank steak in the marinade, ensuring it is fully coated. Cover and refrigerate for 12 hours.

4- Cook the Hard-Boiled Eggs:

• Place eggs in a saucepan, cover with water, and boil. Once boiling, cook for 8 minutes. Cool, peel, and quarter.

5- Prepare the Carrots:

• Peel and cut carrots into long, thin sticks.

6- Assemble the Roll:

• Lay marinated steak on a cutting board. Distribute spinach leaves, carrot sticks, and egg quarters evenly. Sprinkle with salt.

7- Roll and Tie the Meat:

• Roll steak tightly and secure with cotton twine. Ensure both ends are tied securely.

8- Cook the Rolled Meat:

• Submerge in a large pot of boiling water with salt. Cook for 1 hour 30 minutes, turning halfway if not fully submerged.

9- Serve:

• Remove twine, slice into thick portions, and serve hot or cold. Garnish with Chilean flag toothpicks if desired.

Prep Time: 40 minutes
Cook Time: 1 hour 38 minutes
Total Time: 14 hours 18 minutes
Servings: Approximately 6 servings
Equipment: Plastic and wooden cutting boards, ARCOS kitchen knife, saucepan for boiling eggs, large pot for cooking meat, gas stove, spoon for mixing the marinade, kettle for boiling water, cotton twine for tying the roll

Cooking Tips

• Flatten and trim the steak well for better rolling.
• Submerge the roll completely in water for even cooking.
• Consider using a toothpick to secure your binding twine for ease of removal when serving.

#chilean #flanksteak #traditionalcuisine #meatroll #internationalfood

Arrollado de Malaya

Posted by Waivio guest: @waivio_hivecooking