Bife de Chorizo (Stuffed Entrecôte)
Ingredients
• 2 kg entrecote
of beef
For the filling:
• 2 large handfuls
spinach
• 4 tablespoons butter
• 4 cloves of garlic,
chopped
• 150g
Bacon slices
• 7 dried
tomatoes
• some oil
• some vinegar
• 150 g Reggianito
(Argentine
hard cheese), grated
• Salt
• Pepper
• Paprika powder
• Kitchen twine
preparation
For the filling, melt the butter in a saucepan and add the garlic. Cook in the butter over a medium heat until soft, being careful not to burn it. Add the spinach and put the lid on the pan. Simmer, stirring occasionally, until the spinach has wilted.
Grill the bacon until crispy, let it rest for 5 minutes and then cut it into small pieces. Place it in a bowl with the spinach mixture.
Pour boiling water over the dried tomatoes and let them soak in a little oil, vinegar, paprika powder and pepper, then cut into small pieces. Add to the spinach mixture along with grated cheese, paprika powder, pepper and salt and mix well.
Cut the meat into slices about 4-5 cm thick, but do not cut all the way through so that the pieces can be opened up like butterfly wings. Put some of the filling on each slice of meat and then fold it together, then secure it with kitchen string so that it does not open up again when grilling. Season with salt and grill on the grill at medium heat for 5 to 10 minutes on each side until the meat is cooked to your desired degree. Allow to rest for another 5 minutes before serving.
