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• 2 lb flank steak
• 1 can of corn
• 1 onion, chopped
• 1 tomato, chopped
• half sweet red or green pepper, chopped
• 1 jar (850 g) chunky mild salsa

On cutting board and using a long knife, slit flank steak starting at long side and cutting almost, but not all the way through to the other side. Open out like a book. Place between two sheets of waxed paper; pound with meat mallet until about 1/4-inch thick.

Place corn into bowl along with onion, tomato and pepper to make about two cups; mix to combine. Sprinkle vegetables over meat. Starting at long side, roll up like jelly roll as tightly as possible. Tie with a string at two-inch intervals.

Place in 13x9-inch glass baking dish. Pour salsa over meat. Cover and bake in 350 F oven for about three hours or until tender. Let stand for about 10 minutes before cutting into 1/2-inch thick slices.

Matambre can be covered and refrigerated for up to a day. Reheat in a 350 F oven for about 30 minutes.

~ Recipe courtesy of Foodland Ontario