Jean-Luc Colombo La Divine, Côte-Rôtie

Grower: Jean-Luc Colombo
Grape Variety: Syrah / Viognier
Style: Powerful and Earthy
Country: France
Appellation: Côte Rôtie
Vintage: 2011/12
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl

Matambre

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

625 g (1 1/4 lb.) flank or skirt steak

For the marinade //

30 ml (2 tbsp.) red wine vinegar
60 ml (1/4 cup) red wine
3 garlic cloves, chopped
5 ml (1 tsp.) dried oregano

For the stuffing //

15 ml (1 tbsp.) olive oil
1 onion, thinly sliced
1 pinch of hot pepper
Salt and ground black pepper
125 ml (1/2 cup) cooked spinach, drained
6 green olives, pitted
4 slices of cooked bacon, fat reserved
180 ml (3/4 cup) shredded mozzarella cheese
60 ml (1/4 cup) grated Parmesan cheese
4 peewee-sized eggs
60 ml (1/4 cup) fresh parsley, chopped

1. In a sealable plastic bag, place the flank steak with all the marinade ingredients.
2. Refrigerate 3 hours or more.
3. Make certain that the barbecue grill is clean. Preheat it to medium-high.
4. In a skillet, heat the oil over medium heat and brown the onion.
5. Add the hot pepper and season with salt and pepper.
6. Meanwhile, drain the marinated beef and pat it dry with paper towels.
7. Brush with bacon fat. Season with salt and pepper.
8. Cook for 3 minutes on one side. Flip the steak.
9. Spread the onion, the spinach, the olives, the bacon and the cheese in layers over the surface of the meat.
10. Close the lid and cook for about 4 minutes for a rare steak, or more depending on how cooked you like your meat.
11. Set aside for 5 minutes at ambient temperature.
12. In the meanwhile, in a frying pan, cook the eggs sunny side up.
13. Slice the beef on a diagonal, against the grain.
14. Garnish each serving with an egg and sprinkle with parsley.