• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Chilean
    • The Chilean Pantry
    • Chilean menus ideas
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Once
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Sandwich
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Other Cuisines
    • Argentinian Food
    • Peruvian Food
    • US American food
    • Mexican food
    • Latin American Food
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
        • Langostino Recipes
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Kuchen
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
      • Lucuma Recipes
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread
  • Gardening
  • Español

Chilean Malaya Flank Steak Roll

September 6, 2023 by Pilar Hernandez
Jump to Recipe·Print Recipe·★★★★★5 from 1 review

Versión en español

Chilean Malaya Flank Steak RollWouldn’t you say 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.

The Chilean Malaya is considered a cold cut, a type of sliced meat preparation commonly used in sandwiches and salads. I use flank steak in the US, a beef cut known for its robust flavor and texture. Chilean Malaya Flank Steak Roll

Steps to prepare Chilean Malaya:

  1. Selecting the Flank Steak: This cut of meat is often long and flat, which makes it suitable for rolling.
  2. Rolling and Tying: Before rolling, the Malaya meat is seasoned and layered with various ingredients such as vegetables, eggs, herbs, or other flavorings. Once the ingredients are added, the flank steak is tightly rolled up into a cylindrical shape and secured with kitchen twine to maintain its shape during cooking.
  3. Cooking: In Chile, it is always cooked in broth.
  4. Chilling and Slicing: After cooking, the rolled flank steak is allowed to cool, often in the refrigerator. Once it has cooled completely, it is sliced into thin rounds or cold cuts. These slices can be used in various dishes, including sandwiches and salads, or as a standalone summer meal.

You may also be interested in the recipe for Chilean Carne Mechada or Eye Round Pot Roast

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flank Steak Roll or Chilean Malaya

★★★★★

5 from 1 review

Print Recipe
Pin Recipe

A slice of delicious cold cut meat.

  • Total Time: 1 hour and 30 minutes
  • Yield: 10

Ingredients

Units
  • 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
  • string

Instructions

  1. Boil water in a large pot where the meat will fit.
  2. Extend the flank steak on a counter, flatten if necessary, and cut tendons or hard areas. If it’s very thick, cut it in half opening it up like a butterfly. Season with salt, pepper, and finely chopped garlic. Spread over the surface.
    Malaya flattened.
  3. At the center of the meat, align the pepper, carrot, and onion strips and the hard-boiled eggs. You will make a roll starting on the longest side.
    Seasoned malaya meat. Fillings for the malaya roll
  4. Roll into a tight roll. Tie and knot. It’s easier if you use small pieces of string to make individual loops. Ensure that the steak’s edges are tucked inward to keep the filling inside.
    Malaya tied up
  5. 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 covered entirely in water.
    Pot with broth onion and malaya roll
  6. Cook for one hour, turning once after 30 minutes. Allow to cool completely in the pot.
    Cooling the malaya.
  7. Cut into thin slices and serve cold or warm.
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Meat
  • Method: Stove-cooked
  • Cuisine: Chilean

Keywords: Chilean Malaya, Flank steak roll

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

 

Flank Steak Roll or Chilean Malaya

Flank Steak Roll or Chilean Malaya

Sharing is caring!


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Chilean Meat, Chilean recipes

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

  1. Laura

    September 7, 2023 at 3:01 am

    ★★★★★

    Reply
  2. Nora Moller

    September 24, 2020 at 1:09 am

    Estimada Pilar; muchisimas gracias por todas sus recetas, las aprecio mucho; deseo Ud. y familia se escuentren muy bien y hayan pasado unas Felices Fiestas Patrias!!!!

    Quisiera saber si Ud. tiene una receta para hacer el Arrollado de Chancho; aqui en Norte America; aprecio siempre que Ud. nos dice que ingredientes podemos usar por estos lados. Yo vivo en Canada y aun me pregunto a veces, como substituir los ingredientes de nuestras recetas Chilenas. Les envio un cariñoso saludo para Ud. y su linda familia.

    Atentamente. Nora Moller.

    Reply
    • Pilar Hernandez

      September 24, 2020 at 1:30 pm

      No, no tengo publicada esa receta. Esta en mis pendientes, porque me gusta mucho. Abrazos.

      Reply

Sidebar

Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina …

Popular recipes

Search

About Pilar

Instagram

Privacy

Facebook

Licensing

Copyright © 2023 · Pilar's Chilean Food & Garden · All Rights Reserved