Matambre

Method

Butterfly the flank steak lengthways, being careful not to cut all the way through, then gently pound it flat between cling film. Blanch the spinach briefly, squeeze dry, and arrange in a layer down the centre of the meat. Arrange the hard-boiled eggs, carrot batons, and red pepper strips in a line alongside the spinach. Roll the meat tightly from one long edge, then tie securely with kitchen string at intervals. Heat olive oil in a large casserole and brown the matambre roll on all sides until deeply coloured. Add minced garlic, onion, herbs, stock and wine, then cover and braise in a 160C oven for 2.5 to 3 hours until tender. Remove from the oven, allow to cool slightly, then chill overnight before slicing and serving with the strained cooking liquid as a light sauce.