Matambre

Matambre literally means "Hunger Killer"

1 Flank Steak 1 1/2 to 1 3/4 lbs
6 thin slices Bacon(pancetta or prosciutto)
1 cup Red Wine Vinegar
Olive Oil
2 cloves garlic, cut into matchstick slivers
Salt & freshly ground Black Pepper
2 teaspoon dried oregano
2 teaspoon dried sage
1 Onion Cut, into strips
1 6 oz Kielbasa sausage, cut length wise into 1/2" thick strips
1/2 Red Bell Pepper, cored, seeded & cut into 1/2" strips
1/2 Green Bell Pepper, cored, seeded and cut into 1/2" strips
1 6 oz piece Romano cheese, cut lengthwise into 1/2 " thick strips
1 long Carrot, peeled, cut lengthwise into 1/2" strips
2 hard cooked eggs, cut lengthwise into quarters
12 oz. fresh Spinach

1. To butterfly flank steak, place steak at edge of cutting board, short side toward, you.
   Using long slender knife, butterfly meat, by cutting almost in half through narrow edge of long side & open it up as you would a book.
   Pound it flat with the side of meat cleaver.
2. Combine the Vinegar, Garlic, 1 teaspoon of Oregano, 1 teaspoon of Sage & 1/2 the Onion strips in a non-reactive dish.
4. Marinade the meat in the refrigerator for 4-6 hours, turning once or twice while marinading.
5. Set up the grill for indirect cooking or PREHEAT OVEN TO 325.
6. On a large sheet of heavy duty foil, arrange bacon strips, leaving 1 " between each.
   (Strips should run parallel to bottom edge of cutting board.)
7. Generously rub all sides of the meat with Olive Oil then season with salt & pepper to taste. Sprinkle with remaining Oregano & Sage.
8. Place flank steak on top of Bacon, so grain of meat runs perpendicular to bacon.
9. Use some of the strips of Sausage to make a single neat row, end to end, along edge of meat closest to you.
10. Place row of Red Pepper strips next to it.
11. Next, make a row of Cheese strips, then a row of Carrot, then Spinach, then Onion, Green Pepper, then eggs.
12. Repeat process until filling ingredients are used. Leave last 3 inches of meat uncovered.
13. Starting at edge closes to you & using foil to help, roll meat with filling to make compact roll.
14. Pin top edge shut with skewers or tie with string.
15. Encase roll in foil, twisting ends.
16. Poke several holes in foil at each end to release steam.
17. Place Matambre in center of grill away from fire or in oven & cook until tender (1 1/2 to 2 hours).
18. To test for doneness, insert metal skewer. It should pierce meat easily & be piping hot to the touch.
19. Transfer Matambre to a cutting board or serving platter & let it rest for 15 to 20 minutes.
20. Remove foil & skewers or string.
21. Cut the roll widthwise into thick slices 1/2" to 1" thick.
    Makes 8 appetizer or 4 main course servings.

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