Matambre (which means "kill hunger" in Spanish) is the name of this
dish and the special cut of meat used to make it in Argentina.
- 1 (3 pound) flank steak or London broil
- 5 tablespoons chimichurri sauce
- 5 tablespoons bread crumbs
- 6 carrots, julienned
- 1 large onion, sliced thinly
- 1 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 5 hard-cooked eggs
- 1 cup wine
- Butterfly steak by making a horizontal cut along one side and opening the
steak out flat.
- Spread chimichurri sauce and bread crumbs over meat, then layer carrots
and remaining vegetables on meat, leaving a border around the edges. Place hard-cooked
eggs down the center of the filling. Season to taste with salt.
- Starting at one of the short ends, roll up the steaks, jellyroll fashion,
then tie with string or cooking twine.
- Place in an oven bag with wine and bake at 250 degrees F for six hours.
- Refrigerate and slice to serve.