Serves: 10
Prep Time: 90 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Latin, Spanish
Ingredients
| 2 | boxes UNCLE BEN’S® COUNTRY INN® Broccoli Rice Au Gratin |
| 1 | lb. flank steak trimmed of fat |
| 3 | hard boiled eggs separated |
| 1 | bunch collard greens blanched |
| 3 | large carrots peeled and blanched |
| 1 | egg(s) lightly beaten |
| 1/2 | bunch parsley finely chopped |
| 1 | Tbsp. oregano |
| 2 | oz. freshly grated parmesan cheese |
| 6 | cloves garlic minced |
| 1/2 | cup green olives finely chopped |
| 1 | tsp. dried red pepper flakes |
| garlic salt as needed |
| salt and pepper to taste |
Instructions
1. Lightly rinse and dry flank steak. Trim off any fat or silver skin on both sides and moisten lightly with the white vinegar. Season well with salt, pepper, garlic salt, oregano and red pepper flakes.
2. Trim and blanch collard greens. Shock in ice water. Carefully dry and arrange on flank steak keeping leaves intact. Brush with beaten egg white.
3. In a bowl combine the parsley, garlic, green olives and whole egg, then spread over flank steak leaving a 1" margin. Sprinkle with Parmesan cheese.
4. Separate hard-boiled egg yolk and egg white then finely chop separately. Sprinkle alternating rows of hard-boiled egg white and egg yolks.
5. Using a vegetable peeler, slice carrots thinly lengthwise. Carefully arrange slices lengthwise on flank steak.
6. Roll up with the grain. Truss at 1" intervals to keep filling from spilling out during the cooking process.
7. Preheat oven to 450F. Place rolled flank steak on a rack in a large roast pan bake for 30 minutes then reduce temperature to 375F for 1 hour or to 145F internal temperature. Chill well and wrap in plastic before slicing thinly.
8. To serve: Prepare the rice according to package instructions and serve with the cold slices of Matambre.
