Argentine Rolled Steak in Chili Sauce
Argentina is second only to the U.S. in per-capita beef consumption; like the U.S.,it is also a country of immigrants. This dish has both Italian and South American influences.
INGREDIENTS | SERVES 4
½ cup red wine vinegar
½ cup beer
½ cup olive oil
2 pounds flank steak
Salt and pepper to taste
2 large Idaho potatoes, peeled and julienned
2 carrots, scraped and julienned
1 red bell pepper, roasted, cored, and cut in strips
4 strips bacon
1 onion, diced
3 cloves garlic, minced
6 New Mexico chili peppers, roasted and peeled
1 (14-ounce) can tomato sauce
1 (14-ounce) can tomatoes
2 teaspoons cumin
1 cup beef broth
Whisk together vinegar, beer and ½ cup olive oil. Place steak in resealable bag; pour marinade over. Seal tightly; place in refrigerator several hours, or overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on cutting board; place sheet of waxed paper or thick plastic wrap over steak and pound or roll into a thin sheet.
Remove wrap; sprinkle salt and pepper over steak. Place strips of potato, carrots, and red bell pepper on top of steak; roll into a tight pinwheel with veggies inside. Tie securely with kitchen twine.
In an oblong Dutch oven, cook bacon over high heat until crisp. Remove; add rolled steak to pan. Carefully brown on all sides. Add onions, garlic, and New Mexico peppers; cook 2 minutes.
Pour in tomato sauce and tomatoes; bring to a boil. Sprinkle in cumin; slowly add broth. Cover mixture; reduce heat to medium. Simmer 2 hours, turning steak roll occasionally and adding liquid if needed.
Remove from heat; let stand 10 minutes. To serve, cut slices of rolled steak and ladle chili sauce over top.
