Matambre I

Description
My other mother, Irma Ramerez in Yuma Arizona gave me this one. The only thing I changed was going to baby carrots.

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


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