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1
Generously season both sides of the meat with the Essence, salt, and pepper.
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2
Lay steaks out on a clean surface with the grain running horizontally toward you in order to slice the cooked Matambre across the grain for more tender meat.
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3
Scatter 1 tablespoon of the garlic over both steaks and cover with spinach leaves, leaving a 1/2-inch margin.
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4
Top each steak with the carrots and eggs, and sprinkle with cayenne pepper.
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5
Carefully roll the meat over the filling in a tight, jelly-roll style and secure closed with kitchen string.
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6
In a heavy Dutch oven or casserole, cook the bacon until the fat is rendered and brown, about 4 minutes.
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7
Remove the bacon and drain on paper towels.
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8
Add the rolled steaks to the hot bacon fat and cook until browned on all sides, about 3 minutes.
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9
Remove the steaks and set aside.
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10
Add the onions to the fat in the pan and cook, stirring, for 3 minutes.
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11
Add the remaining 2 tablespoons of garlic, the bay leaves and thyme, and cook, stirring, for 1 minute.
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12
Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.
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13
Add the stock and bring to a boil.
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14
Add the steaks to the pan and reduce to a simmer.
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15
Cover and slowly simmer until the meat is fork-tender, about 1 1/2 hours, turning meat once halfway through.
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16
Transfer the steaks to a cutting board and let rest for 10 minutes before removing the kitchen strings and carving.
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17
Return the baking dish to the heat and bring to a boil.
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18
Cook until reduced and thickened, 5 to 10 minutes.
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19
Remove the reduced sauce from the heat, add the reserved bacon, and adjust the seasonings, to taste.
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20
To serve, arrange the carved meat on 4 or 6 large plates.
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21
Spoon a little of the thickened sauce over the meat and top with the onions.
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22
Garnish with the chopped parsley and serve with the Salsa Criolla and Grilled Eggplant on the side.
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23
Combine all ingredients thoroughly.
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24
Recipe from ?New New Orleans Cooking?, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
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25
Place the eggplant in a colander and toss with the salt.
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26
Let sit over a bowl and stand for 1 to 2 hours, tossing occasionally.
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27
Preheat the grill.
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28
In a large bowl, mix the olive oil, basil, oregano, garlic, and red pepper flakes.
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29
Season to taste with salt and freshly ground black pepper.
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30
Toss the eggplant rounds in the oil mixture and grill until marked and golden brown on both sides, about 5 minutes.
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31
Remove the eggplant from the grill and serve immediately.
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32
In a mixing bowl, mash the garlic and the salt with the back of a fork to form a paste.
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33
Stir in the red wine vinegar.
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34
Whisk in the extra virgin olive oil slowly to form an emulsion.
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35
Add the black pepper, and whisk.
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36
Add the tomatoes, onions, pepper, and parsley.
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37
Toss to coat and set aside 30 minutes before serving.
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38
Adjust the seasoning to taste.
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39
Serve at room temperature with the Matambre or other beef dishes.
