Matambre arrollado (rolled flank steak)

Instructions

1. Lay the meat flat on a work surface. If it is thick, slit it lengthwise so it stays thin, then season with salt, pepper and paprika.
2. Spread mustard over the surface, then arrange the ham slices, the carrots and peppers cut into sticks (cooked), the peas and the hard-boiled eggs cut into quarters.
3. Roll the meat up tightly around the filling, then tie it with string in several places so it keeps its shape.
4. In a large pot, bring the water to a gentle simmer with the bouquet garni, the carrot, the onion studded with cloves and a good pinch of salt.
5. Lower the roll into the broth, cover and let it simmer gently for about 2 hours, without a hard boil.
6. Check the cooking by piercing the roll: a knife should go through without resistance. Let it cool in its broth.
7. Once cold, remove the string and slice the matambre thinly, to serve with Russian salad and bread.