Flank steak rolled

No family party, baptism, picnic or festive table without a good flank steak rolled. A traditional home recipethat serves as starter, usually accompanied by potato salad.

The flank steak is a piece of beef that extends beneath the skin and ribs. So it is a fine piece and extended, ideal for preparing rolled like a Swiss roll is involved. Of course, in this case the filling is salty and usually what comes to your home: carrots, olives, roasted peppers, cooked peas, egg, tomatoes, etc.. etc.

Once rolled tight, the flank steak is closed with a sewing thread choricero (old-fashioned) or introduced into a network that allows handling. So can beef broth boiled for several hours or roasted in the oven or grill.Finally, pressed until cold and firm.

The secret is to withstand the temptation of eating nothing but complete cooking. We will have to wait for it to cool to cut it into slices that will leave your fill multicolor sight.