Stuffed rolled flank steak (Matambre arrollado)

1. Boil the eggs for 10 minutes, cool in cold water, peel and quarter; cut the carrots lengthwise into thin strips, deseed the red bell pepper and cut it into strips too, and wash and drain the spinach.

2. Trim the thicker sinews and excess fat from the flank (matambre), then butterfly or pound the thicker parts to get a roughly even rectangle 1-1.5 cm thick.

3. Finely chop the parsley with the garlic, mix with the oregano, salt and pepper, and spread evenly over the inside of the meat.

4. Cover with the spinach leaves, lay the carrot and pepper strips and egg quarters in rows parallel to the long side, then roll up tightly starting from the long side and tie with kitchen string every 3-4 cm.

5. Bring the salted water to the boil with the bay leaves in a large pot, add the roll and simmer, covered, over low heat for 2-2½ hours, until a fork goes in easily; then let it cool in the cooking liquid.

6. Lift it out, remove the string and press it in the fridge under a board or dish weighted with about 2 kg for at least 4 hours; serve cold, thinly sliced, with Russian salad or chimichurri.

Tip: Don't skip the pressing – it makes the roll firm and brings out the beautiful mosaic pattern in the slices.