Matambre Relleno

Step by stepInstructions

1. Season the pounded steak on both sides with the garlic, salt, pepper, and oregano.
2. Layer the spinach leaves evenly over the steak, then arrange the carrot and bell pepper strips in a neat row along one edge, and place the whole hard-boiled eggs in a line on top.
3. Roll the steak tightly into a cylinder, tucking the filling in as you go, and tie securely with kitchen twine every 2 inches.
4. Heat the olive oil in a Dutch oven over medium-high heat and sear the roll on all sides until deeply browned, about 8 minutes total.
5. Pour in the beef stock, cover, and braise at 325°F for 1 hour and 15 minutes, until the steak is fork-tender.
6. Rest the matambre in the liquid for 15 minutes, then remove the twine and slice into 3/4-inch pinwheels.
7. Serve warm with the braising juices spooned over, or chilled the next day.