Ingredients
- 1 21/2-pound flank steak, trimmed of excess fat
- 1 cup milk
- 2 cup swiss chard leaves, well rinsed and coarsely chopped
- 2 cup carrots, shredded
- 3 cup large, hard-cooked eggs peeled and quartered lengthwise
- 1/2 cup large pitted green spanish olives, halved lengthwise
- 1/2 cup small yellow onion sliced into thin rings
- 1/3 cup small pickled hot peppers, drained and chopped
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- 1 cup hearty red wine
- 1 cup reduced-sodium beef broth
- 1 cup large yellow onion, cut into 4 wedges
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 head garlic cut in half
- 6 head fresh thyme sprigs
- 6 head fresh oregano sprigs
- 2 head bay leaves
- 3 tablespoon all-purpose flour
- 1/4 cup water
Preparation
Baking Directions:
1.Place the steak on a cutting board with the grain running toward you.
Holding a thin sharp knife parallel to the board and starting at one long side, butterfly the steak: Cut with the grain almost to the other side, and open up the steak like a book.
Place a piece of plastic wrap over the meat.
Gently pound with a meat mallet or rolling pin until the meat is evenly thick.
Season with ½ teaspoon salt and ¼ teaspoon pepper.
Place the meat in a small, shallow baking dish and pour in the milk.
Cover with plastic wrap and refrigerate for 4 hours or overnight.
2.Pour off the milk and pat the steak dry with paper towels.
Place the meat on a work surface.
Scatter the Swiss chard evenly over the top, leaving a 1-inch border.
Sprinkle the carrots evenly over the Swiss chard.
Top evenly with the eggs, olives, onion slices, pickled peppers and cheese.
From a short side, carefully roll up the meat jelly-roll style.
Tie with kitchen string at 1-inch intervals.
3.Heat the oil in a Dutch oven over medium-high heat.
Add the meat roulade and cook, turning occasionally, until browned on all sides, about 5 minutes.
Add the wine broth, onion wedges, parsley, garlic, thyme, oregano and bay leaves and bring to a boil.
Reduce the heat to medium low and cover.
Simmer until the meat is fork tender, about 1 ½ hours.
4.Transfer the meat to a cutting board.
Tent with aluminum foil and let stand for 15 minutes.
5.With a slotted spoon, remove and discard the garlic, herb stems and bay leaves from the cooking liquid.
Bring to a simmer.
Whisk together the flour and water in a small bowl until smooth.
Gradually whisk the flour mixture into the simmering liquid, and return to a simmer.
Cook, whisking often, until the sauce has no raw flour taste, 3 to 4 minutes.
Season with salt and pepper.
Pour into a large sauceboat.
6.Remove the strings and cut the roulade crosswise into ½-inch-thick slices.
Serve the matahambre with the sauce.
