Argentinean Stuffed Matambre

Directions

1. Heat oven to 375 degrees.
2. The first step is to prepare the flank steak. Using a sharp knife slice it and open it up like a book (see instructions below for how to butterfly a flank steak). If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
3. Season meat on both sides with salt and pepper, then place it cut side up, wide side facing you. Season with cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives, eggs and onions horizontally over the full width of the meat.
4. Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in three or four places with butcher’s twine.
5. Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total.
6. Transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving.
7. For serving cold: put cooked meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into ½-inch to 1-inch pieces about an hour before serving at room temperature.