Recipe for cooking stuffed rolled steak

Recipes from Peru, Brazil and South America :: South American Main Dish Meats

This is known as "matambre" (hunger killer) in Argentina.

1 (1 1/2 pound) beef boneless round steak, 1/2 in. thick
1 1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
4 oz. thinly sliced fully cooked smoked ham
2 med. tomatoes, chopped
1 (4 ounce) can mild green chiles, drained and chopped
1 med. onion, chopped
1 clove garlic, finely chopped
1/4 c. dry bread crumbs
1 med. carrot
1 hardboiled egg, peeled and cut lengthwise into fourths
1/2 tsp. salt
2 Tbsp. canola (or other vegetable) oil
3/4 c. water
1 tsp. vinegar
1 tsp. Worcestershire sauce
1 bay leaf

Trim fat from beef. Pound until about 1/4 in. thick. Sprinkle and distribute beef with 1 1/2 tsp. salt, oregano and pepper. Arrange ham in an even way on beef. Sprinkle and distribute tomatoes, chiles, onion, garlic and bread crumbs on ham.

Cut carrot lengthwise into halves; cut halves lengthwise into 3 strips. Arrange on ham. Place egg pieces down center of ham. Sprinkle and distribute with 1/2 tsp. salt. Carefully roll up beef. Fasten with metal skewers or tie with string. If the beef separates when rolled, fasten with wooden picks.

Heat oil in Dutch oven until hot. carefully transfer beef roll to Dutch oven; cook over med. heat until brown on every side. Drain fat. Add water, vinegar, Worcestershire sauce and bay leaf. Cover and bake at 325 degrees fahrenheit until beef is tender, about 1 1/2 hours.

Remove skewers. Cut beef into 1-in. slices; serve with cooking liquid.

Yields 8 servings.