Argentine Stuffed Flank Steak: Matambre

Ingredients

• 1 (2 1/2 pound) flank steak, trimmed
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/4 pound fresh spinach, washed and drained, stems trimmed
• 4 small thin carrots
• 4 large hard-boiled eggs, peeled and quartered lengthwise
• 1 cup large pitted green Spanish olives, halved lengthwise
• 1 large onion, sliced into rings
• 1/4 cup freshly grated Parmesan
• 1 teaspoon red pepper flakes
• 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
• 1 head garlic, halved
• 1 large onion, halved
• 1 handful fresh thyme sprigs
• 1 handful fresh oregano sprigs
• 2 bay leaves

Directions

1. Butterfly the steak by slicing lengthwise and opening it like a book. Gently pound the meat with a mallet to even out the thickness. Rub with olive oil and generously season with salt and pepper.
2. Lay the steak lengthwise and evenly cover with spinach leaves, leaving a 1-inch border. Arrange the carrots in long rows about 2 inches apart. Place egg strips and olives between the rows.
3. Top with onion rings, grated Parmesan, salt, and red pepper flakes. Carefully roll the steak into a tight cylinder, jellyroll-style. Secure with butcher’s twine.
4. Heat olive oil in a large Dutch oven or deep pan. Sear the stuffed steak on all sides until browned (5–7 minutes).
5. Add wine and enough water to nearly cover the meat. Toss in the halved garlic head, onion, thyme, oregano, and bay leaves. Cover and simmer on medium-low for about 1.5 hours, turning once halfway through.
6. Let the matambre rest for 15 minutes. Remove twine and slice crosswise into 1-inch thick spirals. Spoon some sauce over the meat and serve warm, room temperature, or cold.

Source: Tyler Florence – https://goo.gl/3f0MKA

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