Matambre!

My wife and I cook a lot, so (after seeing my students favorite meals and recipes) I decided to share one--Matambre!

I just had to try this one when I saw it in a magazine after having eaten it in Mendoza, Argentina. Ah, Argentina! Where they shop for beef three times a day and consider ordering sides to a 3 pound steak (called baby-beef) “sissy.” Not exactly easy to make, matambre is still worth the trouble if you feel adventurous. Be sure you salt well enough or the matambre will taste flat.

2 2 ½ pound flank steaks, butterflied and
pounded thin. Ask the butcher and tell him what you want to do with it.
4 large carrots, peeled and quartered lengthwise
1 large green bell pepper, cut into strips
1 cup fresh or frozen peas (or spinach)
6 hard-cooked eggs, peeled
6 cloves garlic, minced
2 tbs. red wine vinegar
1 tsp. ground cumin
1 tsp. red pepper flakes
freshly ground white pepper
salt


Generously seasons both sides of meat with salt, then rub into meat. Lay one steak on a baking sheet and scatter half of the garlic over the meat. Sprinkle half of the vinegar and cover with the other steak. Scatter the remaining garlic and vinegar over the meat and cover with plastic wrap. Marinate overnight in refrigerator.

Lay one steak on a clean surface with the grain running horizontally towards you. Lay the second steak, also with the grain running horizontally, in front of the first, overlapping the ends by 2”. Sprinkle with cumin, red pepper flakes, and white pepper. Lay one-third of carrot and pepper strips horizontally to go with grain of meat, beginning about 2” in from end nearest you. Sprinkle one third of the peas over vegetables. Then arrange a row of the three eggs on top of the veggies. Carefully roll meat over filling in a tight, jelly roll style. Repeat with another third of carrots, peppers, and peas, and three eggs and roll again, then lay remaining veggies and eggs and finish rolling. Pin edges of roll together with skewers, then tie with kitchen string around roll to keep ingredients packed.

Put meat in a large, heavy pot and add enough water to come halfway up the meat. Cover, and cook on low heat until meat is fork tender, about 3 hours, turning meat once halfway through. Remove from heat, uncover, place a sturdy plate on top of meat, and weigh it down with heavy unopened cans. Set aside until meat cools to room temperature. Transfer meat to a pan, cover loosely with plastic wrap, then reweigh with plate and cans. Refrigerate overnight. To serve, bring meat to room temperature, remove string and skewers, then carve into 1 inch slices.