This famous dish hails from Argentina. Its name is derived from "mata hambre," which means "kill your hunger."

• 1/2 beef flank steak, about 1 lb.
• 2 Tbs. red wine vinegar
• 1 tsp. minced garlic
• 1 tsp. dried thyme leaves
• 1/2 tsp. salt (optional)
• 1/2 cup boiling water
• 1/2 ancho pepper
• 1 lb. canned black beans, rinsed and drained
• 2 Tbs. chopped onion
• 2 Tbs. chopped parsley
• 1/2 tsp. ground cumin
• 1 cup spinach leaves, loosely packed
• 1-1/4 cups whole thin fresh carrots
• 2 hard-cooked eggs, quartered
• 2 cups reduced-sodium, fat-free beef broth

Lay meat flat on counter. Cover with waxed paper and pound to an even thickness, using flat side of meat mallet. Sprinkle all surfaces of meat with vinegar, garlic, thyme, and salt (optional). Let stand while preparing black bean filling. (Or, transfer meat to a jelly roll pan and refrigerate, covered, up to 12 hours.)

In a small bowl, pour water over ancho chili pepper and let stand until softened, about 10 minutes. Drain and remove stem from chili. Puree chili in blender with a small amount of soaking water until smooth. Coarsely mash beans in medium bowl. Stir in chili puree, onion, parsley, and cumin.

Spread this black bean filling over meat with spinach leaves. Place carrots about 3 inch apart on spinach, parallel to grain of meat. Place egg quarters between carrots. Roll meat, starting from short end, to form a thick roll; tie with kitchen string at 2 inch intervals.

Place meat in roasting pan. Pour broth around meat, adding water if necessary to come one-third of the way up the side of meat. Cover tightly with lid or foil. Bake at 375°F for 1 hour, or until meat reaches internal temperature of 130°F. Place meat on platter and let stand for 5 minutes before slicing. Chill, slice, and serve cold.

Tip: Ask your butcher to butterfly the flank steak. Or, to butterfly a flank steak: place on cutting board; with sharp knife, cut in half horizontally to within 1/2 inch of one long side.

Courtesy: American Dry Bean Board

Per serving: calories 218, fat 4.6g, 18% calories from fat, cholesterol 113mg, protein 17.8g, carbohydrates 27.9g, fiber 11.3g, sugar 9.0g, sodium 724mg, diet points 3.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 1.2, Lean meat: 0.3, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 1.0

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