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 the 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 then 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
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Flank Steak Roll or Chilean Malaya
A slice of delicious cold cut meat.
- Total Time: 1 hour and 30 minutes
- Yield: 10 1x
Ingredients
- 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
- 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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Meat
- Method: Stove-cooked
- Cuisine: Chilean
Keywords: Chilean Malaya
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.
No, no tengo publicada esa receta. Esta en mis pendientes, porque me gusta mucho. Abrazos.