Matambre I

Description
Argentine stuffed flank steak. My other mother, Irma Ramerez in Yuma, Arizona gave me this one. The only thing I changed was going to baby carrots.
 * 6 servings
 * 3 hours 15 minutes

Ingredients

 * 2 – 3 lbs flank steak, butterflied and pounded thin
 * 1 tablespoon Cajun seasoning
 * 1½ tablespoons garlic, minced
 * 18 spinach leaves, washed and dried
 * 18 baby carrots, halved lengthwise
 * 3 hard-boiled eggs, sliced, ¼ inch thick
 * ½ teaspoon crushed red pepper flakes
 * 3 slices thick deli bacon, cut into ¼ 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

Directions

 * 1) Generously season both sides of the meat with Cajun seasoning, salt, fresh ground black pepper.
 * 2) Scatter 1½ tbsp garlic and ½ tsp red pepper flakes over one side of the meat.
 * 3) Cover with spinach leaves, leaving a ½ inch margin at all edges.
 * 4) Top with baby carrots and egg slices.
 * 5) Carefully roll, cinnamon roll fashion, tie with cotton string.
 * 6) You want the grain to run lengthwise down the roll.
 * 7) In a dutch oven brown bacon 'til crisp, remove and drain bacon on a paper towel.
 * 8) Leave half of the dripping in the pot, save the other half.
 * 9) Brown rolled steak on all sides.
 * 10) Set aside.
 * 11) Return remaining drippings to the pot.
 * 12) Add onions to the drippings, saute (stir fry) for 3- 4 minutes.
 * 13) Add 1 tbsp garlic, bay leaves, and thyme.
 * 14) Sauté 2 minutes.
 * 15) Remove and set aside.
 * 16) Discard the bay leaves.
 * 17) Deglaze the pot with wine.
 * 18) Scrape to release the goodies.
 * 19) Add stock, bring to a boil.
 * 20) Put meat into the pot, reduce heat to a simmer, cover.
 * 21) Simmer 1½ hours 'til it's fork tender.
 * 22) Carefully lift the meat from the pot.
 * 23) Place on a draining rack, let it rest for 10 min.
 * 24) Return pot to med-high, bring to a slow boil and reduce for 5-10 min.
 * 25) Scrap and stir, don't let it burn.
 * 26) Remove pot from heat, add bacon and the cooked onion mix, season to taste.
 * 27) Move the meat to a cutting board.
 * 28) Carefully snip the twine with shears.
 * 29) Cut as you would a cinnamon roll, 1 inch thick.
 * 30) Serve topped with its onion gravy and simple boiled baby potatoes (red, yukon,white) or maybe over rice or noodles.