Stuffed matambre porteño, Argentine rolled beef

Ingredients

• 1.5 kg of flank steak
• 1 tablespoon of mustard
• 1 hot chili pepper (ají), ground
• Adobo (a blend of spices)
• olive oil
• salt
• pepper
• garlic
• parsley
• powdered gelatin
• Slices of cured bacon, cooked ham, or mortadella
• carrot
• red bell peppers
• hard-boiled eggs
• Bread soaked in milk with a raw egg, or breadcrumbs soaked in milk and seasoned with an egg.
• Thin string

Clean the lamb, remove any excess fat, and lay it flat on a cutting board.

Marinate it overnight with salt, pepper, garlic, parsley, mustard, ground chili pepper, or adobo, and olive oil.

Sprinkle the meat with powdered gelatin, then cover it with slices of salt-cured bacon, cured ham, cooked ham, or mortadella.

In the center, create a filling made of blanched carrot sticks, sliced bell peppers, hard-boiled eggs, and bread soaked in milk with a raw egg, or breadcrumbs soaked in milk and seasoned with an egg.

Cover the meat with the filling.

Wrap the roll in several layers of cling film, then secure it tightly with a thin string.