Vegetable-Stuffed Rolled Flank Steak

André Baranowski

Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks. So are inexpensive cuts. Our favorite alliance of these two attributes is matambre, an Argentine dish (the name means hunger killer) that calls for covering a flank steak with vegetables and hard-boiled eggs and rolling it all together. Click here for illustrated instructions on how to roll the steak.