Entree: Uruguay – Matambre a la Leche (Rolled flank steak braised in milk until tender and served sliced hot or cold)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 2 hrs

Total 4 hrs 20 min

Ingredients

- 3 lb (1.36 kg) whole flank steak (matambre), trimmed and patted dry
- 4 cups (960 ml) whole milk
- 1 cup (240 ml) water
- 1 large onion, sliced
- 2 carrots, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp (5 g) black peppercorns
- 2 tsp (10 g) coarse salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (15 g) chopped fresh parsley
- 2 hard-boiled eggs, peeled and halved (optional, for stuffing)
- Kitchen twine for tying the roll
- Lemon wedges for serving (optional)

Instructions

1. Butterfly the flank steak if thick, then lay it flat on a work surface and season both sides with 1 tsp (5 g) coarse salt and a pinch of pepper. If using, arrange halved hard-boiled eggs and half the chopped parsley along one long edge, leaving a 1-inch (2.5 cm) border.
2. Tightly roll the steak from the long side into a cylinder, enclosing any stuffing. Tie the roll every 1 1/2 inches (4 cm) with kitchen twine to hold its shape.
3. Heat vegetable oil in a large heavy pot over medium-high heat. Sear the rolled steak on all sides until browned, about 3–4 minutes per side. Remove and set aside.
4. Add onion, carrots, celery, and garlic to the pot and sauté for 3–4 minutes until softened. Return the rolled steak to the pot.
5. Pour in milk and water until the roll is nearly covered, add bay leaves, black peppercorns, and remaining 1 tsp (5 g) salt. Bring to a gentle simmer over low heat; do not boil vigorously to prevent milk from curdling.
6. Partially cover and simmer gently for 1 1/2 to 2 hours, turning the roll once halfway through, until the meat is tender when pierced with a knife.
7. Carefully remove the roll from the braising liquid and let cool to room temperature. For clean slices, refrigerate the roll for at least 2 hours or overnight to firm up.
8. Remove twine, slice thinly across the grain, sprinkle with remaining chopped parsley, and serve warm or chilled with lemon wedges.