Wouldn’t you say that Flank Steak Roll or Chilean Malaya is perfect for sandwiches or a hearty Summer teatime, especially with freshly harvested tomatoes? Since my mom was visiting, I asked her to make one, and I took notes.
In my mom’s opinion, flank steak roll plus bread is sandwich material. I second that.
In the US the most similar cut to the Chilean Malaya is flank steak. You will need to flatten it a little using a meat mallet (too bad I don’t own one) or the rolling pin.
One of my pet peeves is never to store raw onion in the fridge, I have this superpower that allows me to smell it and them I get obsessed that everything else smells like onion. So if you suffer the same, you can chop the rest of the onion and pepper and add it to the cooking broth of the flank steak.
You may also be interested in the recipe for Chilean Carne Mechada or Eye Round Pot Roast
Flank Steak Roll or Chilean Malaya
- 2 pounds flank steak
- 2 cloves of garlic
- 1/4 bell pepper in thin strips
- 4 hard boiled eggs
- 1 carrot in strips
- 1/4 onion in strips
- salt and pepper
- Boil water in a large pot where the meat will fit.
- Extend the flank steak on a counter, flatten if necessary and cut tendons or hard areas. If it’s very thick, cut in half to butterfly it. Season with salt, pepper, and finely chopped garlic. Spread over the surface.
- At the center of the steak align the pepper, carrot, and onion strips and the hard-boiled eggs. You will make a roll starting on the longest side.
- Roll into a tight roll. Tie and knot. It’s easier if you use small pieces of string to make individual loops. Make sure that the edges of the steak are facing inward to keep the filling inside.
- Place the remaining onion and pepper in the boiling water and add salt. Put the flank steak roll in the pot and add more boiling water if necessary, it must be completely covered in water.
- Cook for one hour, turning once after 30 minutes. Allow cooling completely in the pot.
- Cut into thin slices and serve cold or warm.