Matambre Arrollado with Russian Salad

Ingredients

Quantities are for one portion.

• 30 gmayonnaise
• 15 mlolive oil
• 50 gfrozen peas
• salt and pepper to taste
• 2hard-boiled eggs
• 150 gpotatoes, peeled and diced
• 1garlic clove, minced
• 3carrots, cut into long strips
• 200 gthin beef flank steak
• 20 gfresh parsley, chopped

Method

1. Season the flank steak aggressively with salt and pepper. Lay it flat and cover evenly with the parsley and garlic.
2. Arrange the carrot strips and whole hard-boiled eggs in a row across the steak.
3. Roll the steak tightly around the filling and tie securely with kitchen string.
4. Boil the rolled meat in a pot of salted water or broth until completely tender, then remove, cool slightly, and slice.
5. Meanwhile, boil the diced potatoes, remaining diced carrots, and peas until just tender. Drain and allow to cool.
6. Fold the completely cooled vegetables together with the mayonnaise, seasoning with salt and pepper to create the Russian salad.
7. Serve the thick slices of matambre cold or warm alongside the creamy Russian salad.