Traditional vacío relleno al horno

Ingredients

• 1800 g beef flank steak (vacío)
• 2 pieces fresh red bell pepper
• 2 pieces yellow storage onion
• 4 cloves white garlic clove
• 200 g mild cow's milk provolone cheese
• 150 g thinly sliced smoked pork belly
• 3 pieces fresh free-range eggs
• 3 tbsp extra-virgin olive oil
• 20 cl dry white wine
• 1 tbsp dried oregano
• 1 tsp crushed red pepper flakes
• 1 bunch fresh flat-leaf parsley
• 1 tbsp fine table salt
• 1 tsp ground black pepper

Method

1. Cook the eggs in a pot of boiling water for 9 to 10 minutes for firm hard-boiled eggs, then immediately plunge them into an ice water bath, peel them, and cut them lengthwise into wedges.
2. In a saute pan, heat extra-virgin olive oil over medium heat, add the thinly sliced yellow onions and the red bell peppers cut into thin strips, and cook down for about 10 minutes until the vegetables are tender and translucent.
3. Add the minced garlic cloves, dried oregano, and crushed red pepper flakes to the saute pan, cook for 1 minute while stirring to release the aromas without browning the garlic, then remove from the heat and let the mixture cool slightly.
4. Preheat your oven to 180 °C (350 °F) in convection mode.
5. Place the beef flank steak (vacío) on a sturdy cutting board, trim any excess surface fat while keeping a thin protective layer, then insert the blade of a sharp knife horizontally through the thickness to cut a large interior pocket without puncturing the outer edges.
6. Generously season the inside of the pocket with fine salt and ground black pepper, then line the cavity with the thin slices of smoked pork belly.
7. Stuff the meat by evenly layering the cooked peppers and onions, chopped fresh flat-leaf parsley, hard-boiled egg wedges, and pieces of mild provolone cheese.
8. Tightly fold the edges of the meat closed, secure the opening with wooden skewers or sew it with butcher's twine, then truss the roast every 3 centimeters to keep the filling firmly contained during cooking.
9. Brush the outer surface of the roast with extra-virgin olive oil, season all sides with salt and pepper, and place the meat fat-side up in a large roasting pan.
10. Pour the dry white wine into the bottom of the pan to create a humid cooking environment and prevent the pan drippings from burning.
11. Roast on the middle oven rack for 1 hour and 30 minutes, basting the surface with the pan juices every 25 minutes until golden brown and very tender when pressed.
12. Remove the pan from the oven, transfer the roast to a cutting board, tent loosely with aluminum foil, and let rest for 15 minutes so the juices settle and the cheese sets slightly.
13. Remove the twine and skewers, slice the meat into even portions about 2 centimeters thick to reveal the colorful mosaic filling, and serve immediately with the strained pan juices.

Nutrition

Per serving

Energy

708.9 kcal

Protein

77.79 g

Carbohydrate

4.98 g

Fat

39.75 g

Fibre

0.87 g

Calcium

201.41 mg

Iron

1.14 mg

Magnesium

22.4 mg