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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


  • 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


  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