Stuffed Flank Steak

Matambre One of the best-known Argentinean dishes, a flank steak stuffed with spices, vegetables, and hard-cooked eggs, then rolled. Beautiful and delicious. I like it best roasted, then pressed, chilled, and sliced. Serve with Chimichurri
or any salsa. Other cuts and meats you can use: veal breast.

1 flank steak, 11/4 to 11/2 pounds

Salt and freshly ground black pepper

1 teaspoon fresh marjoram or oregano leaves or

1/2 teaspoon dried

1 teaspoon ground cumin

1 tablespoon minced garlic

1 bunch fresh parsley or 1/2 bunch parsley and

1/2 bunch cilantro

3 medium carrots, cut lengthwise into quarters

2 hard-cooked eggs, chopped

1 large red or white onion, cut into chunks

1 bunch spinach, watercress, or arugula, well washed and chopped

2 tablespoons extra virgin olive oil

• Heat the oven to 375 F. Butterfly the flank steak:
• Using a long, sharp knife, cut the steak almost in half with the grain, then flip it open, like a book. Sprinkle with salt and pepper on both sides, then turn it cut side up, wide side facing you. Sprinkle with the marjoram, cumin, and garlic and cover it with a layer of the parsley.
• Then arrange the carrots, eggs, and onion in vertical rows, making 2 rows of each—you won’t have enough to make rows across the entire steak because you need a couple inches free to make it into a neat roll. Scatter a relatively even layer of spinach over all.
• Roll the whole thing up like a jelly roll: Start with the narrow side; the grain of the steak should run the length of the roll. Tie in 3 or 4 places with butcher’s twine. Put the olive oil in a Dutch oven or roasting pan large enough to accommodate the rolled steak over medium-high heat. When hot, deeply brown the steak on all sides, about 15 minutes, and then transfer the pan to the oven and roast for 11/4 to 11/2 hours, until the meat is tender to the touch.
• Transfer to a cutting board (if you want to eat it at this point) or a clean baking dish (if you’re going to chill it overnight) and let it rest for 30 minutes regardless of when you’re eating it—it will be too hot out of the oven.
• If you’re going to chill it, weight it with a plate with something heavy—a few cans, a rock, a cast-iron skillet— and chill overnight. Take the matambre from the fridge and slice it into 1/2- to 1-inch pieces about an hour before you want to serve it. Serve at room temperature.

Stuffed Flank Steak, Asian Style.

Substitute minced fresh ginger for the marjoram and cumin, 1 recipe Sautéed Mushrooms
for the hard-cooked eggs, and 1/2 cup chopped scallion for the red onion; sprinkle the stuffing with a bit of soy sauce instead of salt, if you like. Use 1 tablespoon dark sesame oil and peanut or neutral oil, like grapeseed or corn, instead of the olive oil.

MAKES: 6 to 8 servings

TIME: 2 hours, plus time to marinate