- 2 (2 1/2-pound) flank steaks, butterflied and pounded thin
- Salt and freshly ground black pepper
- 1 tablespoon Essence
- 3 tablespoons minced garlic
- 1 1/2 cups fresh spinach leaves
- 4 large carrots, peeled and thinly sliced
- 6 hard-boiled eggs, peeled and thinly sliced
- 1 teaspoon cayenne pepper
- 6 slices raw bacon or pancetta, cut into 1/4-inch strips
- 1/2 cup thinly sliced onions
- 3 bay leaves
- 2 tablespoons chopped fresh thyme
- 1 cup Argentine red wine
- 6 cups beef stock
- 2 tablespoons chopped fresh parsley, garnish
- Grilled Eggplant
- Salsa Criolla, accompaniment
- Generously season both sides of the meat with the Essence, salt, and pepper. Lay steaks out on a clean surface with the grain running horizontally toward you in order to slice the cooked Matambre across the grain for more tender meat. Scatter 1 tablespoon of the garlic over both steaks and cover with spinach leaves, leaving a 1/2-inch margin. Top each steak with the carrots and eggs, and sprinkle with cayenne pepper. Carefully roll the meat over the filling in a tight, jelly-roll style and secure closed with kitchen string.
- In a heavy Dutch oven or casserole, cook the bacon until the fat is rendered and brown, about 4 minutes. Remove the bacon and drain on paper towels.
- Add the rolled steaks to the hot bacon fat and cook until browned on all sides, about 3 minutes. Remove the steaks and set aside.
- Add the onions to the fat in the pan and cook, stirring, for 3 minutes. Add the remaining 2 tablespoons of garlic, the bay leaves and thyme, and cook, stirring, for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock and bring to a boil.
- Add the steaks to the pan and reduce to a simmer. Cover and slowly simmer until the meat is fork-tender, about 1 1/2 hours, turning meat once halfway through. Transfer the steaks to a cutting board and let rest for 10 minutes before removing the kitchen strings and carving.
- Return the baking dish to the heat and bring to a boil. Cook until reduced and thickened, 5 to 10 minutes. Remove the reduced sauce from the heat, add the reserved bacon, and adjust the seasonings, to taste.
- To serve, arrange the carved meat on 4 or 6 large plates. Spoon a little of the thickened sauce over the meat and top with the onions. Garnish with the chopped parsley and serve with the Salsa Criolla and Grilled Eggplant on the side.
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