Entree: Brazil – Rio Grande do Sul – Matambre Recheado (Stuffed rolled flank steak filled with vegetables, cured meats, and hard‑boiled eggs)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 55 min

Additional 15 min

Total 2 hrs 50 min

Ingredients

- 1 flank steak, approx. 3 lb (1.36 kg), butterflied and trimmed
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 8 slices (about 6 oz / 170 g) smoked ham or prosciutto
- 3 large eggs, hard‑boiled and peeled
- 1 large carrot, peeled and julienned — about 4 oz (115 g)
- 1 small red bell pepper, seeded and thinly sliced — about 4 oz (115 g)
- 1/3 cup (50 g) pitted green olives, sliced
- 1/2 cup (15 g) fresh parsley, chopped
- 2 tbsp (30 g) grated Parmesan or queijo coalho (optional)
- 2 tbsp (30 ml) olive oil, for searing
- 1 cup (240 ml) dry white wine or beef broth
- Kitchen twine for trussing (no measurement)
- Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the butterflied flank steak dry and lay it flat on a cutting board with the smooth side down.
2. In a small bowl, mix 2 tbsp (30 ml) olive oil, minced garlic, white wine vinegar, smoked paprika, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Rub this mixture evenly over the inner surface of the steak.
3. Layer the smoked ham slices evenly over the steak, leaving a 1‑inch (2.5 cm) border. Arrange the julienned carrot, sliced red pepper, sliced olives, chopped parsley, and grated cheese (if using) in a line down the center. Halve the hard‑boiled eggs lengthwise and place them in the center over the vegetables.
4. Starting from the long edge nearest you, roll the steak tightly into a roulade encasing the filling. Trim any uneven edges, then secure the roll with kitchen twine at 1‑ to 1.5‑inch (2.5–4 cm) intervals.
5. Heat 2 tbsp (30 ml) olive oil in a large ovenproof skillet over medium‑high heat. Sear the roulade on all sides until well browned, about 2–3 minutes per side.
6. Pour 1 cup (240 ml) dry white wine or beef broth into the skillet, reduce heat to a simmer, then transfer the skillet to the preheated oven. Roast, basting once with pan juices, until the meat is tender, about 1 hour 15 minutes to 1 hour 45 minutes (internal temperature around 145–155°F / 63–68°C depending on desired doneness).
7. Remove the roulade from the oven and tent with foil. Let rest 15 minutes to set the filling. Remove the kitchen twine, slice thinly at a slight diagonal, and arrange on a platter. Spoon pan juices over slices and garnish with fresh parsley before serving.