Name: Spinach and Carrot Stuffed Flank Steak
Yield: Makes 6 servings
Ingredients: 4 medium carrots, cut crosswise into thirds; 6 bacon slices, cut crosswise into 1/2-inch pieces; 1 cup fine fresh bread crumbs; 1/4 cup finely chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 1 teaspoon finely chopped fresh oregano; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/8 teaspoon ground clove; 1/8 teaspoon freshly grated nutmeg; 1 (2 1/2-lb) flank steak, trimmed; 1/2 lb spinach, stems discarded; Special equipment: kitchen string

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Spinach and Carrot Stuffed Flank SteakQuentin Bacon

Grilled Matambre

Matambre (literally, "kill the hunger") is a classic South American meat dish. Every family has its own favorite combination of ingredients for the filling — some use vegetables, eggs, and nuts; others use ground pork, calves' brains, and spinach. We kept it simple and went with spinach and carrots.

Traditionally, this dish is poached, but we decided to grill ours. After testing this recipe on both gas and charcoal grills, we found that we prefer the flavor that charcoal imparts to the dish. We used a 22 1/2-inch kettle grill, a large chimney starter, and a 10-pound bag of hardwood charcoal.*

Active time: 2 1/2 hr Start to finish: 3 hr

Cook's notes:

·Steak can be rolled and tied 1 day ahead and chilled, wrapped in plastic wrap.
·If you aren't able to grill, steak can be seared in a 12-inch heavy skillet (ends of roll will come up side) in remaining bacon fat or 1 tablespoon oil, turning, 8 to 10 minutes, then transferred to a roasting pan and roasted in middle of a 350°F oven 20 to 25 minutes.

Recipe notes

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