All Easy Recipes. Cook all that you can cook. Stuffed Steak
(Matambre)
 
What You Need:            (To Serve: 8)
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  • 2 flank steaks (2 pounds each), butterflied
  • 3 tablespoons original Worcestershire sauce
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • ½ pound fresh spinach
  • 2 cups carrot sticks
  • 1 cup onion rings
  • 2 tablespoons com oil
  • 2 beef bouillon cubes
  • 1½ cups boiling water
  • 2 tablespoons flour

    • How To Cook:
    1. Open steaks; place long side of one steak over long side of second steak, overlapping by 2 inches (shingle fashion).

    2. Pound joined ends of steaks together to seal. Brush steaks with 1 tablespoon Worcestershire sauce.

    3. Combine garlic, salt and chili powder; sprinkle over steaks. On steaks, place spinach in one layer, arrange carrots length wise with the grain, then top with onion rings.

    4. Carefully roll steaks with the grain, jelly-roll fashion; tie securely with loops of string. Pour oil in a large, shallow roasting pan; add meat roll and brown in a preheated 475° oven 15 minutes.

    5. Remove meat from oven; spoon off excess fat. Reduce oven to 350°.

    6. Dissolve bouillon cubes in water; stir in remaining Worcestershire sauce. Pour liquid into roasting pan. Cover pan securely with heavy-duty foil; return to oven and roast until beef is tender, about 2 hours.

    7. Remove meat to a large cutting board; let stand 20 minutes.

    8. Meanwhile, pour pan juices into a large measuring cup; spoon off excess fat. Add additional water or dry red wine, if necessary, to make 2 cups.

    9. Blend flour with pan juice in a medium-size sauce pan; cook and stir until mixture boils and thickens. Slice beef roll and serve with gravy.
    		 
    		 
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