Matambre (Rolled Stuffed Flank Steaks)

Ingredients

• 2 (2 ½-pound) flank steaks, butterflied and pounded thin
• Salt and freshly ground black pepper
• 1 tablespoon Essence, recipe follows
• 3 tablespoons minced garlic
• 1 ½ cups fresh spinach leaves
• 4 large carrots, peeled and thinly sliced
• 6 hard-boiled eggs, peeled and thinly sliced
• + 35 more ingredients
• • 1 teaspoon cayenne pepper
  • 6 slices raw bacon or pancetta, cut into ¼-inch strips
  • ½ cup thinly sliced onions
  • 3 bay leaves
  • 2 tablespoons chopped fresh thyme
  • 1 cup Argentine red wine
  • 6 cups beef stock
  • 2 tablespoons chopped fresh parsley, garnish
  • Grilled Eggplant, recipe follows
  • Salsa Criolla, accompaniment, recipe follows
  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 medium Italian eggplants (10 to 12 ounces each), ends trimmed, and cut into ¾-inch rounds
  • 2 teaspoons salt
  • ½ cup olive oil
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons minced garlic
  • ½ teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon salt
  • 3 tablespoons red wine vinegar
  • ½ cup olive oil
  • ¼ teaspoon freshly ground black pepper
  • 3 medium tomatoes, seeded and finely chopped
  • 2 medium onions, finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1 hot green pepper, or to taste, seeded and finely chopped

1. Generously season both sides of the meat with the Essence, salt, and pepper. Lay steaks out on a clean surface with the grain running horizontally toward you in order to slice the cooked Matambre across the grain for more tender meat. Scatter 1 tablespoon of the garlic over both steaks and cov...

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