Matambre

Preheat oven to 350F. Pound the butterflied steaks as thin as possible. Trim off any excess fat and cut the edges straight so that the finished steaks are roughly square, about 12" by 12". Lay the steaks side by side, overlapping the edges an inch or two. Combine the vegetables, onion, bell pepper, pimiento, serranos, crushed garlic and salt, mix. Spread vegetable mixture over steaks, covering the entire surface. Roll the two steaks up, jellyroll fashion, as tightly as possible. Tie securely every two inches with string. Put the roll in a shallow casserole and add the beef broth, sliced celery, carrot, onions and chopped garlic. Cover and braise for two hours, basting occasionally. Let sit 15 minutes before carving. Serve with chili sauce. Chili Sauce 4 tablespoons butter 1 onion, finely chopped 1 bell pepper, finely chopped 1 clove garlic, minced 2 tablespoons flour 1 tablespoon chili powder 1 teaspoon salt Freshly ground black pepper 1 cup tomato juice 1 cup beef broth Melt butter in a medium skillet. Add onion, bell pepper and garlic and saute for five minutes, stirring frequently, until the vegetables are translucent but not browned. Blend in the flour, chili powder, salt and pepper. Stir over low heat two minutes. Stir in the tomato juice and beef broth. Cook, stirring, over medium heat until thickened. Serve hot.