Argentine Stuffed and Rolled Flank Steak
Thanks to Ayuda Buenos Aires for the photo.
- 2 two-pound flank steaks
- 1/2 cup red wine vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon thyme
- 1/2 pound fresh spinach
- 8 carrots, cooked
- 4 hard-boiled eggs, quartered
- 1 large onion, sliced and divided into rings
- 1/4 cup freshly chopped parsley
- 1 teaspoon crushed red pepper (if possible, pequin or hontaka)
- 1 tablespoon kosher salt
- 3 cups beef stock
- 1 – 3 cups cold water
- Butterfly both steaks horizontally, from one long side to 1/2″ left on the other. Place in between two pieces of wax paper and using a meat mallet, tenderize and flatten. Remove any excess fat and gristle.
- Lay one steak on a jelly roll pan, cut side up. Spread 1/2 of the top ingredients evenly over the steak. Add the other steak on top, and repeat. Cover with foil and allow to marinate at room temperature for 6 hours.
- Preheat the oven to 375 degrees. Lay the steaks out, end to end, overlapping by 2 inches. Pound the overlapping meat with the mallet to seal the two steaks together.
- Wash and dry the spinach and spread evenly over the meat. Arrange the whole cooked carrots across the grain on top of the spinach. Place the eggs in between and top off with the onions. Sprinkle with parsley, crushed red pepper and salt.
- Carefully roll the meat. Tie the meat to hold the roll together in various places (e.g.,8 – 10 knots).
- Place the matambre in a 12-quart casserole dish or roasting pan. Add the stock, plus the water until the water comes up to the roll 1/3 of the way up. Cover and cook 1 hour.
- To serve hot: Allow to rest for 10 minutes. Remove strings and cut into 1/4″ slices.
- To serve cold: Chill. Remove strings and cut into 1/4″ slices.
Yields: 8 – 10 servings