Recipe: Uruguay Flambre

URUGUAY FLAMBRE

5 eggs
1/3 cup grated Cheddar cheese
2 tbsp. butter
1 (3 lbs.) flank steak
1/2 tsp. salt
1/2 tsp. pepper
1 small pimento, diced
1/2 cup cooked green peas
6 cups broth

Beat eggs and cheese together.

Melt butter in skillet; add egg mixture and cook, stirring constantly, until eggs are dry.

Sprinkle salt and pepper on flank steak. Cover with cooked eggs, pimento, and peas. Roll from short side and sew with string. Wrap in cheesecloth and sew again.

Place in large saucepan and add stock. Bring to a boil; skim and turn heat down. Simmer, covered, 1 1/2 to 2 hours or until steak is tender.

Remove from stock and press with a heavy object. Cool in Bread Server.

TO SERVE:
Cut in slices and serve with vegetables marinated in a vinaigrette sauce.

It makes a very attractive tasty dish. The filling retains its shape very well and each slice is a perfect circle of meat with a center of egg and peas.

Servings: 6