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Rolled Flank Steak & Terrazas de los Andes Malbec

Get a taste of Christmas in Argentina with Chef Noelia Squizziatto's Rolled Flank Steak Recipe. Follow the video tutorial for a step by step guide on how to make the Chef's specialty. Find out more about how Chef Noelia celebrates Christmas in Argentina in our exclusive Q&A.

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INGREDIENTS

  • 1 flank steak
  • Salt (as required)
  • Ground black pepper (as required)
  • Dijon mustard (as required)
  • Ground chili (as required)
  • 3 garlic cloves
  • 200g smoked bacon
  • 2 carrots
  • 100g grated cheese
  • 50g bread crumbs
  • 8 hard-boiled eggs
  • 50g hydrated dried tomatoes
  • 2 grilled red bell peppers
  • 1 grilled green bell pepper
  • 100g chopped mushrooms
  • 50g peas
  • 25g chopped parsley
  • 100g chopped green onion
  • Olive oil (as required)
  • Vegetable broth (as required)

METHOD

1) Defat the flank steak and take the exceeding fat with a sharp knife.

2) Cut the flank steak into a square shape, trying to be as precise as possible but without wasting too much. Season with salt and pepper, ground chili and brush with mustard. Sauté the chopped garlic cloves, chopped parsley, chopped green onion and place on the flank steak together with the bread crumbs and cheese.

3) Filling: on one of the long edges, place the bacon and the whole hard-boiled eggs in a row and the raw carrot strips. Leave a space of 3 or 4 cm and place the bell peppers in strips. After another space, place the hydrated dried tomatoes, mushrooms and then the blanched peas.

4) Roll evenly and press, so there is not too much air.

5) Bridle the rolled flank steak.

6) Wrap tightly in cling film twice, to prevent the filling from coming out.

7) Place in a cooking pot with water, salt and vegetable broth. Keep the boil between one hour and a half and two hours, depending on the thickness of the flank steak. Turn it over halfway through cooking. If the water evaporates add boiling water so as not to cut the cooking.

8) Once the cooking time is done, let it warm in the water.

9) Press so that it does not disarm. Take it to the fridge and let it cool before eating.