Wouldn’t you say Flank Steak Roll or Chilean Malaya is perfect for sandwiches or a hearty Summer teatime, especially with freshly harvested tomatoes? Since my mom was visiting, I asked her to make one, and I took notes.
The Chilean Malaya is considered a cold cut, a type of sliced meat preparation commonly used in sandwiches and salads. I use flank steak in the US, a beef cut known for its robust flavor and texture. 
Steps to prepare Chilean Malaya:
- Selecting the Flank Steak: This cut of meat is often long and flat, which makes it suitable for rolling.
- Rolling and Tying: Before rolling, the Malaya meat is seasoned and layered with various ingredients such as vegetables, eggs, herbs, or other flavorings. Once the ingredients are added, the flank steak is tightly rolled up into a cylindrical shape and secured with kitchen twine to maintain its shape during cooking.
- Cooking: In Chile, it is always cooked in broth.
- Chilling and Slicing: After cooking, the rolled flank steak is allowed to cool, often in the refrigerator. Once it has cooled completely, it is sliced into thin rounds or cold cuts. These slices can be used in various dishes, including sandwiches and salads, or as a standalone summer meal.
You may also be interested in the recipe for Chilean Carne Mechada or Eye Round Pot Roast
Flank Steak Roll or Chilean Malaya
A slice of delicious cold cut meat.
Total Time: 1 hour and 30 minutes
Yield: 10
Ingredients
Units
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Meat
- Method: Stove-cooked
- Cuisine: Chilean
Keywords: Chilean Malaya, Flank steak roll
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