Trim most of the fat. If there's any part that's thicker than the rest, slice and open it like a book so that the whole meat is more or less the same thickness. Place the meat, trimmed fat side up on the working surface and the part where you want to start rolling, nearest to you.

Season the meat with some salt and black pepper.

Leaving around 2 inches empty space, start by placing the roasted sweet bell pepper on the meat in a line, followed by the carrot strips. Leave some space between them. Continue making the vegetable lines until the end of the meat.

Sprinkle chopped garlic and parsley evenly all over the meat, followed by grated parmesan.

Place the boiled eggs in a line at the beginning of the meat, nearest to you. Grab the eggs with both hands, together with the meat and carefully roll it tightly into a log. Using a kitchen twine, start by tying one end of the rolled flank steak to secure it so the filling doesn't come out. Then continue tying the whole log tightly. Run the kitchen twine lengthwise also, just to double secure it. No matter how you do it, the objective is to tie the log tightly. Set aside.

Fill a half a pot with water, vegetable bouillon powder, salt and bring it to a boil. Find a pot that's huge enough to fit the rolled flank steak without having to bend it. When the water is boiling, carefully place in the rolled flank steak inside the pot. Add more hot water into the pot until it covers the whole log. Cover the pot halfway with a lid, reduce the heat to a simmer and cook for 1 hour. Important note: The water level should always cover the whole log during the cooking time. Add more hot water as needed.

After 1 hour, turn off the heat and fully cover the pot. Leave the rolled flank steak in the pot, in the broth, until it's completely cooled. This can take a few hours. Make sure the log is fully submerged in the broth. This will prevent it getting dry and turning dark.

After it has completely cooled, remove from the pot and wrap it tightly with some cling films. Keep in the fridge overnight before slicing it. The next day, remove the cling films and slice the rolled flank steak in ¾ inch thickness. Don't slice too thin as the filling might fall out. Serve at room temperature. Enjoy!