Matambre - Argentine Stuffed Flank Steak

Ingredients

• 2-3 lbs flank steaks, butterflied and pounded thin
• 1 tablespoon cajun seasoning
• 1 1/2 tablespoons garlic, minced
• 18 spinach leaves, washed and dried
• 18 baby carrots, halved lengthwise
• 3 hard-boiled eggs, sliced, 1/4 inch thick
• 1/2 teaspoon crushed red pepper flakes
• 3 slices thick deli bacon, cut into 1/4 inch wide pieces
• 1 onion, thinly sliced
• 1 tablespoon garlic, minced
• 2 bay leaves
• 1 tablespoon fresh thyme, chopped
• 1 cup red wine
• 3 cups beef stock

Directions

1. 1

   Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.

2. 2

   Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.

3. 3

   Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.

4. 4

   Top with Baby Carrots and Egg Slices.

5. 5

   Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll.

6. 6

   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.

7. 7

   Brown rolled steak on all sides.

8. 8

   Set aside.

9. 9

   Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes.

10. 10

    Add 1 TBS Garlic.

11. 11

    Bay Leaves, and Thyme.

12. 12

    Saute 2 minutes.

13. 13

    Remove and set aside.

14. 14

    Discard the Bay Leaves.

15. 15

    Deglaze the pot with wine.

16. 16

    Scrape to release the goodies.

17. 17

    Add stock, bring to a boil.

18. 18

    Put meat into the pot, reduce heat to a simmer, cover.

19. 19

    Simmer 1 1/2 hours'til it's fork tender.

20. 20

    Carefully lift the meat from the pot.

21. 21

    Place on a draining rack, let it rest for 10 min.

22. 22

    Return pot to med-high, bring to a slow boil and reduce for 5-10 min.

23. 23

    scrap and stir, don't let it burn.

24. 24

    Remove pot from heat, add bacon and the cooked onion mix, season to taste.

25. 25

    Move the meat to a cutting board.

26. 26

    Carefully snip the twine with shears.

27. 27

    Cut as you would a cinamon roll, 1 inch thick.

28. 28

    Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.