8 Serves
103 Mins
Lay the flank steak flat on a cutting board and trim any excess fat. Use a sharp knife to butterfly or pound the meat to an even thickness.
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AlgerianVitamin E
1 mg / 15 mgVitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
57 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
339 mg / 1,250 mgPotassium
550 mg / 4,700 mgSodium
658 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
147 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Season the meat thoroughly with salt and pepper. Arrange the carrots, hard-boiled eggs, and fresh parsley evenly across the surface of the steak.
Roll the meat tightly into a cylinder and secure it firmly with kitchen twine to ensure it holds its shape during cooking.
Heat olive oil in a large pot over medium-high heat. Sear the rolled meat on all sides until browned.
Add enough water or broth to cover the roll, then simmer on low heat for 50 minutes until the meat is tender.
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