Matambre - Argentine Stuffed Flank Steak

Recipe by Pierre Dance
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READY IN: 3hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.
  • Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.
  • Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.
  • Top with Baby Carrots and Egg Slices.
  • Carefully roll, cinamon roll fashon, 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 TBS 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 cinamon roll, 1 inch thick.
  • Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.
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