Stuffed Flank Steak (Matambre)

Recipe Ingredients

4 lbs	1816g / 64oz	Flank steak
		Marinade
1/2 cup	118ml	Red wine vinegar
1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 teaspoons	10ml	Crushed oregano
3 teaspoons	15ml	Cumin seeds - toasted and crushed
3		Garlic cloves - minced
		Filling
1		Spinach - cleaned, stemmed
3		Peeled carrots - halved lengthwise, (small) and parboiled
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Vegetable oil
1		Beef stock - (to cover meat)
1		Salsa Criolla - see * Note

Recipe Instructions

* Note: See the "Salsa Criolla" recipe which is included in this collection.

Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight.

Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat.

Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1-inch intervals.

Preheat the oven to 350 degrees.

Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat. Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness.

To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4-inch slices. Serve with Salsa Criolla.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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