RECETAS Y COCINA

Ingredients

• 2 beef sirloin steaks, boneless, 1" thick
• 4 eggs, boiled and cut in wedges
• 1/2 garlic clove, crushed
• 1 large onions, sliced in rings
• 1 cup red wine vinegar
• 3 tsp parsley, chopped
• 1 tsp thyme, dried
• 1 tsp cayenne pepper
• 6 large carrots, quartered lengthwise
• 1/4 cup vegetable oil
• Water
• 2 1/2 cups beef stock
• Salt and black pepper
• 12 oz fresh spinach

Preparation

Prepare beef by slicing each steak horizontally to within 1/2" of the opposite side. Fold open, place in shallow dish, one atop the other.

Combine garlic, vinegar and thyme. Pour mixture over beef, cover, and refrigerate for 6 hours to thoroughly marinate.

Meanwhile, cook carrots in salted water 20 minutes or until nearly tender.

Preheat oven to 400F. Remove beef from marinade, pat dry with paper towels and place with long side of each steak overlapping 2 inches. Pound overlap together with meat mallet.

Spread spinach over entire surface. Arrange cooked carrots crosswise over spinach.

Sprinkle with parsley, salt, red pepper, egg wedges and onion rings.

Roll beef and filling, tie with kitchen string at 3" intervals.

Place in large roasting pan, pour oil over and beef stock around beef.

Cover, roast for 1 hour; adding more stock as needed.

Cool 10 minutes, remove string, slice beef and strain cooking liquid.

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Presentation

This dish is normally served refrigerated with the beef very cold, which makes for much easier slicing and serving.

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