Matambre - Argentine Rolled, Stuffed Flank Steak

Total Time: 7 hrs Preparation Time: 6 hrs Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 (2 lb) flank steaks
• 1/2 cup red wine vinegar
• 1 teaspoon finely chopped garlic
• 1 teaspoon dried thyme
• 3 cups beef stock
• 1 -3 cup cold water
• 1/2 lb fresh spinach, washed, drained, and trimmed of stems
• 8 carrots, scraped, cooked, 6 to 8 inches long
• 4 hard-boiled eggs, cut into quarters lengthwise
• 1 large onion, sliced into rings
• 1/4 cup fresh parsley, finely chopped
• ground black pepper (to taste)
• 1 tablespoon coarse salt

Recipe

• 1 butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
• 2 pound the steaks between plastic wrap to flatten them further.
• 3 trim of all sinew and fat.
• 4 lay one steak cut side up on a 12x18-inch jelly-roll pan.
• 5 sprinkle with half the vinegar, half the garlic, and half the thyme.
• 6 cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
• 7 cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
• 8 lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
• 9 pound the overlapping area to join them securely.
• 10 spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
• 11 place the egg quarters between the carrots.
• 12 scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
• 13 carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
• 14 tie at 1 inch intervals.
• 15 place the matambre in a large casserole or roasting pan along with the beef stock.
• 16 add enough cold water to come a third of the way up the roll.
• 17 cover tightly and bake at 375°f for one hour.
• 18 to serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
• 19 remove strings and cut into 1/4 inch slices.
• 20 moisten with a little pan liquid, which can also be served on the side.
• 21 alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.