Matambre - Argentine Stuffed Flank Steak
 
 
2 - 3 lb.  flank steak, butterflied and pounded thin
1 Tbsp  cajun seasoning
1-1/2 Tbsp  garlic, minced
18   spinach leaves, washed and dried
18   baby carrots, halved lengthwise
3   hardboiled eggs, sliced, 1/4 inch thick
1/2 tsp  crushed red pepper flakes
3 slice  thick deli bacon, cut into 1/4 inch wide pieces
1   onion, thinly sliced
1 Tbsp  garlic, minced
2   bay leaves
1 Tbsp  fresh thyme, chopped
1 cup  red wine
3 cup  beef stock
 
6   servings change size or us/metric
  change to: servings us metric
 
3   hours 15 minutes 45 mins prep
 
generously season both sides of the meat with cajun seasoning, salt, fresh 
ground black pepper. scatter 1 1/2 tbsp garlic and 1/2 tsp red pepper 
flakes over one side of the meat. cover with spinach leaves, leaving a 1/2 
inch margin at all edges. top with baby carrots and egg slices. carefully 
roll, cinnamon roll fashion, tie with cotton string. you want the grain to 
run lengthwise down the roll. in a dutch oven brown bacon 'til crisp, 
remove and drain bacon on a paper towel.leave half of the dripping in the 
pot , save the other half. brown rolled steak on all sides. set aside. 
return remaining drippings to the pot. add onions to the drippings, saute 
(stir fry) for 3- 4 minutes. add 1 tbsp garlic. bay leaves, and thyme. 
saute 2 minutes. remove and set aside. discard the bay leaves. deglaze the 
pot with wine. scrape to release the goodies. add stock, bring to a boil. 
put meat into the pot, reduce heat to a simmer, cover. simmer 1 1/2 
hours'til it's fork tender. carefully lift the meat from the pot. place on 
a draining rack, let it rest for 10 min. return pot to med-high, bring to 
a slow boil and reduce for 5-10 min. scrap and stir, don't let it burn. 
remove pot from heat, add bacon and the cooked onion mix, season to taste. 
move the meat to a cutting board. carefully snip the twine with shears. 
cut as you would a cinnamon roll, 1 inch thick. serve topped with its 
onion gravy and simple boiled baby potatoes (red, yukon,white) or maybe 
over rice or noodles. 
 
 
-- 
(ID: 3187) Mirror: rec.food.recipes: Thu, Mar 17, 2005


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