Matambre I

Ingredients

• 2-3 lbs flank steak, 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
• 6 servings
• 3 hours 15 minutes
• ==Directions
• Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.
• Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.
• Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.
• Top with Baby Carrots and Egg Slices.
• Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll.
• 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.
• Brown rolled steak on all sides. Set aside.
• Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes.
• Add 1 TBS Garlic. Bay Leaves, and Thyme. Saute 2 minutes.
• Remove and set aside.
• Discard the Bay Leaves.
• Deglaze the pot with wine.
• Scrape to release the goodies.
• Add stock, bring to a boil.
• Put meat into the pot, reduce heat to a simmer, cover.
• Simmer 1 1/2 hours 'til it's fork tender.
• Carefully lift the meat from the pot.
• Place on a draining rack, let it rest for 10 min.
• Return pot to med-high, bring to a slow boil and reduce for 5-10 min. scrap and stir, don't let it burn.
• Remove pot from heat, add bacon and the cooked onion mix, season to taste.
• Move the meat to a cutting board.
• Carefully snip the twine with shears.
• Cut as you would a cinamon roll, 1 inch thick.
• Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.
• Category:Recipes

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Rice	1 cup cooked (158g) white	206
Potato	1 medium (173g) baked	161
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Bacon	1 slice cooked (8g)	43
Carrot	1 medium (61g)	25
Wine	2 tbsp cooking wine (30ml)	25
Chili	1 tsp (2.7g)	8
Spinach	1 cup raw (30g)	7
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Meat	not in our table	0
Dripping	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.