Recipe: Matahambre

the appetizer:

Argentina is one of the world's major food suppliers. It is a major producer of beef, wheat, corn, milk beans, and soybeans. Argentine cuisine evolved distinctly from the rest of Latin American cuisine because of the heavy influence of Italian, Spanish, French and other European cuisines.

Matahambre

Serves 6

This is a variation on the classic Italian rolled, stuffed flank steak. You will need kitchen twine for this recipe.

1 flank steak (about 2 pounds)
1/2 cup red wine vinegar
1/2 cup beer
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, coarsely chopped
1 large potato
2 carrots
salt and pepper
6 coarsely chopped anaheim chiles, roasted and seeded
4 slices raw bacon, cut into 1/4-inch strips
1 bay leaf

Marinate the steak in the vinegar, beer, oil, garlic and half the onion for at least 3 hours or overnight.

Remove the steak (reserving the marinade) and place between two sheets of palstic wrap. Flatten slightly with a meat pounder, wine bottle or rolling pin.

Using a vegetable peeler, slice the potataoes (with their jackets) and carrots into long, thin strips.

Remove the top sheet of plastic. Salt and pepper the top side of the beef to taste. Place a layer of chiles on top, then a layer of potatoes, then a layer of carrots. Roll up the steak, jelly-roll fashion and tie with kitchen twine.

In a heavy Dutch oven or casserole, brown the bacon; when cooked, remove and set aside. In the very hot bacon fat, add the rolled steak and brown on all sides. Return the bacon to the pan with the remaining onions, bay leaf and marinade. Add 1 to 2 cups water, cover and simmer for two hours, turning every 1/2 hour (adding more water if necessary). Taste the broth before serving, adding more seasonings to taste. (Note: you may also use beef or chicken stock, or red wine, or a combination.)

To serve, slice the roll into 3/4 inch widths and serve each with some of the broth.