(Serves 2) Ingredients 2 large thick sirloin steaks Marinade 2 garlic cloves, crushed 2 tablespoons red wine vinegar 1 tablespoon fresh thyme 1 tablespoon dried oregano Filling 100g fresh spinach, washed and drained 3 small carrots, quartered lengthways 2 hardboiled eggs, quartered 1 onion, sliced into rings 1 tablespoon chopped parsley 1 teaspoon crushed dried chilli or cayenne 25g parmesan cheese, grated Salt and pepper to taste To cook 2 tablespoons olive oil 2 pint beef stock 1 bay leaf
Preheat oven to 200C Prepare the beef by butterflying it lengthwise – cut it almost in half through the narrow edge, open it out like a book and pound it to flatten. Combine the garlic, vinegar thyme and oregano, pour it over the beef, cover and marinate for 6-12 hours in the fridge. Drain the steaks, place side by side lengthwise just overlapping and pound the edges together. Cover the meat in spinach, then add the carrots in rows, with the eggs between. Sprinkle over the onion rings, parsley, chilli or cayenne, cheese and salt and pepper. Roll the meat together and secure with string and skewers. Place the roll in a large roasting tin, pour the oil over it, and pour the stock around it. Add the bay leaf and salt and pepper. Cover and bring to the boil. Place in centre of oven and cook for 11/2 – 2 hours or until tender. Remove from oven and let it rest for 10 minutes before slicing. Can be served warm with thick crusty bread, or chilled and served cold the next day. Recipe, developed by Finca Las Moras, Argentinian wine brand.