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Gusto
Gusto

Flank Steak Stuffed with Egg (Matambre Relleno)

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  • Serves:

    8

Ingredients

  • 6 slices of bacon, cooked
  • 1 kg (2.2 lbs) beef flank, butterflied
  • 2 medium carrots, coarsely grated
  • 6 eggs, hard-boiled and peeled
  • 2 tbsp (30 ml) olive oil
  • 12 cups (3 L) beef stock
  • 1 onion, chopped
  • 1 tbsp (15 ml) garlic, minced
  • 1 tbsp (5 ml) fresh oregano, chopped
  • 1 tbsp (15 ml) parsley, chopped
  • salt and pepper, to taste

Directions

  1. Preheat oven to 350F (180C).
  2. Lay the butterflied flank steak on a cutting board and pound it with meat mallet to tenderize and flatten it.
  3. Season meat with salt and pepper and sprinkle with parsley, garlic and oregano.
  4. Lay the grated carrots and onions over the seasoned meat, leaving a 1 inch space around all edges.
  5. Lay the bacon over the carrots and onions.
  6. Line up the eggs over the bacon slices.
  7. Take front end of the meat and tightly roll over the stuffing until it reaches the other end of the meat.
  8. Place roll over cheesecloth and roll tightly.
  9. Using butcher twine, tie the stuffed flank steak every 2 inches and at the tips so it holds well together.
  10. Bring beef stock to a boil over high heat in a deep baking dish.
  11. Place roll in the beef stock, and cover with aluminum foil.
  12. Place baking dish in the oven and cook for 2 hours.
  13. Remove from the oven, and remove roll from beef stock.
  14. Untie and unwrap the stuffed flank steak.
  15. Drizzle with oil, and place on a hot grill to char slightly char the outside.
  16. Cook on all sides for 2-3 minutes.
  17. Remove from grill, and slice into 6-8 equal portions.
  18. Serve hot.
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