Matambre Arrollado

Pound the flank steak evenly and season it with garlic, parsley, paprika, salt, and pepper.

Arrange eggs, carrots, peppers, and spinach across the meat so the filling will show in clean slices.

Roll the steak tightly, tie it securely with kitchen twine, and simmer it gently in seasoned broth until tender.

Press and chill the roll if serving cold, or rest it warm before removing the twine.

Slice into pinwheels and spoon a little broth or herb sauce around the platter.