Matambre

Matambre (which means "kill hunger" in Spanish) is the name of this dish and the special cut of meat used to make it in Argentina.

1 (3 pound) flank steak or London broil
5 tablespoons chimichurri sauce
5 tablespoons bread crumbs
6 carrots, julienned
1 large onion, sliced thinly
1 green bell pepper, chopped
1/2 red bell pepper, chopped
5 hard-cooked eggs
Salt
1 cup wine

Butterfly steak by making a horizontal cut along one side and opening the steak out flat.

Spread chimichurri sauce and bread crumbs over meat, then layer carrots and remaining vegetables on meat, leaving a border around the edges. Place hard-cooked eggs down the center of the filling. Season to taste with salt.

Starting at one of the short ends, roll up the steaks, jellyroll fashion, then tie with string or cooking twine.

Place in an oven bag with wine and bake at 250 degrees F for six hours.

Refrigerate and slice to serve.