(No Ratings Yet)
Loading...Stuffed flank steak is a beloved Argentine centerpiece, where a butterflied cut is layered with eggs, carrots, spinach, and herbs, then rolled tight, seared, and slowly braised until fork-tender. The slices reveal a beautiful pinwheel pattern that makes it just as striking served cold the next day as it does hot from the pot.
Prep Time30 mins
Cook Time90 mins
Total Time120 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 3 gSugar
- 42 gProtein
- 780 mgSodium
- 820 mgPotassium
- 75 mgCalcium
- 4.5 mgIron
- 12 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the steak
- 1 flank steak (about 2.5 lb), butterflied open to a flat sheet
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp sweet paprika
For the filling
- 3 hard-boiled eggs, peeled and sliced into 1/4-inch rounds
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 1/2 cups baby spinach leaves
- 4 garlic cloves, finely minced
- 1/3 cup fresh parsley, chopped
- 1/2 cup pitted green olives, sliced in half lengthwise
For braising
- 1 large yellow onion, sliced thin
- 2 tbsp olive oil
- 1 cup dry white wine
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried oregano
Directions
- Lay the butterflied flank steak flat on a cutting board, season generously on both sides with salt, pepper, and paprika, then scatter the minced garlic evenly over the surface.
- Spread the spinach leaves across the steak to form a green base, then arrange the carrot matchsticks in a single layer followed by the sliced olives and chopped parsley.
- Lay the hard-boiled egg slices in a neat row down the center of the steak, keeping them in a tight line so the finished roll shows an attractive spiral when sliced.
- Starting from the long side closest to you, roll the steak away from you into a tight cylinder, tucking in the filling as you go, then tie the roll securely at 2-inch intervals with kitchen twine.
- Heat the olive oil in a heavy Dutch oven over medium-high heat and sear the rolled steak on all four sides until a deep brown crust forms, about 2 minutes per side, then remove and set aside.
- Add the sliced onion to the same pot and cook for 4 minutes until softened, then pour in the white wine and scrape up any browned bits from the bottom of the pot.
- Return the steak to the pot, add the beef broth, bay leaves, and oregano, then bring the liquid to a gentle simmer.
- Cover and braise on low for 75 minutes, turning the roll once halfway through, until the meat is fork-tender and the internal temperature reads 160°F.
- Transfer the roll to a cutting board, tent loosely with foil, and rest for 15 minutes before removing the twine and slicing into 1-inch thick rounds to serve with the braising liquid spooned over the top.
Cook’s Notes
- Always tie with natural cotton kitchen twine rather than elastic or synthetic string, which can melt or leach chemicals during long braising.
- Chill the rolled steak overnight in the refrigerator before slicing for cleaner, more defined pinwheel rounds — a traditional way to serve it.
- If the flank steak is uneven, pound the thicker areas gently with a meat mallet so it cooks evenly after rolling.
- A pinch of red pepper flakes in the filling adds a subtle Argentine heat that pairs well with the briny olives.
- Reserve any leftover braising liquid, strain it, and reduce it on the stovetop for a richer sauce to spoon over the slices.
