Dish
Arrollado de malaya
Arrollado de malaya is made by pounding flank steak until it is thin and then stuffing it with a mixture of vegetables and hard-boiled eggs. The steak is then rolled up and tied with string before being cooked in a flavorful broth. The dish is typically served cold and sliced thinly.
Origins and history
Arrollado de malaya is a traditional Argentine dish that has been enjoyed for generations. It is believed to have originated in the province of Buenos Aires.
Dietary considerations
Arrollado de malaya is a meat-based dish and is not suitable for vegetarians or vegans. It is also not suitable for those who are allergic to beef or eggs.
Variations
There are many variations of Arrollado de malaya, with some recipes calling for the addition of ham or cheese to the stuffing mixture. Some recipes also call for the use of chicken or pork instead of beef.
Presentation and garnishing
Arrollado de malaya is typically served on a platter with a garnish of fresh herbs such as parsley or cilantro.
Tips & Tricks
To make the dish even more flavorful, marinate the steak in red wine overnight before cooking.
Side-dishes
A simple green salad or roasted vegetables are the perfect side dishes for Arrollado de malaya.
Drink pairings
A light red wine such as Pinot Noir or Beaujolais pairs well with Arrollado de malaya.
Delicious Arrollado de malaya recipes
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