Stuffed Rolled Steak (Carne Rellena)
This is known as "matambre" (hunger killer) in Argentina.
- 1 (1 1/2 pound) beef boneless round steak, 1/2 inch thick
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon pepper
- 4 ounces thinly sliced fully cooked smoked ham
- 2 medium tomatoes, chopped
- 1 (4 ounce) can mild green chiles, drained and chopped
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 1/4 cup dry bread crumbs
- 1 medium carrot
- 1 hardboiled egg, peeled and cut lengthwise into fourths
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 3/4 cup water
- 1 teaspoon vinegar
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- Trim fat from beef. Pound until about 1/4 inch thick. Sprinkle beef with
1 1/2 teaspoons salt, oregano and pepper. Arrange ham evenly on beef. Sprinkle
tomatoes, chiles, onion, garlic and bread crumbs on ham.
- Cut carrot lengthwise into halves; cut halves lengthwise into 3 strips.
Arrange on ham. Place egg pieces down center of ham. Sprinkle with 1/2 teaspoon
- Carefully roll up beef. Fasten with metal skewers or tie with string. If
the beef separates when rolled, fasten with wooden picks.
- Heat oil in Dutch oven until hot. carefully transfer beef roll to Dutch
oven; cook over medium heat until brown on all sides.
- Drain fat. Add water, vinegar, Worcestershire sauce and bay leaf.
- Cover and bake at 325 degrees F until beef is tender, about 1 1/2 hours.
- Remove skewers.
- Cut beef into 1-inch slices; serve with cooking liquid.
Yield: 8 servings