Best Matambre Argentine Stuffed Flank Steak Recipes

ARGENTINE STUFFED FLANK STEAK: MATAMBRE

Steps:

• Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
• With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher's twine to hold it together, as you would a roast.
• Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
• Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

MATAMBRE - ARGENTINE STUFFED FLANK STEAK

Steps:

• Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.
• Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.
• Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.
• Top with Baby Carrots and Egg Slices.
• Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll.
• In a dutch oven brown Bacon 'til crisp, remove and drain bacon on a paper towel.Leave half of the dripping in the pot , save the other half.
• Brown rolled steak on all sides.
• Set aside.
• Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes.
• Add 1 TBS Garlic.
• Bay Leaves, and Thyme.
• Saute 2 minutes.
• Remove and set aside.
• Discard the Bay Leaves.
• Deglaze the pot with wine.
• Scrape to release the goodies.
• Add stock, bring to a boil.
• Put meat into the pot, reduce heat to a simmer, cover.
• Simmer 1 1/2 hours'til it's fork tender.
• Carefully lift the meat from the pot.
• Place on a draining rack, let it rest for 10 min.
• Return pot to med-high, bring to a slow boil and reduce for 5-10 min.
• scrap and stir, don't let it burn.
• Remove pot from heat, add bacon and the cooked onion mix, season to taste.
• Move the meat to a cutting board.
• Carefully snip the twine with shears.
• Cut as you would a cinamon roll, 1 inch thick.
• Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.

MATAMBRE - ARGENTINE ROLLED, STUFFED FLANK STEAK

Steps:

• Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
• Pound the steaks between plastic wrap to flatten them further.
• Trim of all sinew and fat.
• Lay one steak cut side up on a 12x18-inch jelly-roll pan.
• Sprinkle with half the vinegar, half the garlic, and half the thyme.
• Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
• Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
• Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
• Pound the overlapping area to join them securely.
• Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
• Place the egg quarters between the carrots.
• Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
• Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
• Tie at 1 inch intervals.
• Place the matambre in a large casserole or roasting pan along with the beef stock.
• Add enough cold water to come a third of the way up the roll.
• Cover tightly and bake at 375°F for one hour.
• To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
• Remove strings and cut into 1/4 inch slices.
• Moisten with a little pan liquid, which can also be served on the side.
• Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.

ARGENTINE STUFFED FLANK STEAK (MATAMBRE)

Steps:

• 1. Prepare grill for cooking over medium direct heat.
• 2. Place flank steak on a cutting board or counter. Draw the sides back so the beef lies flat. Optional: If the beef is particularly thick (or if you prefer thinner cuts of meat), you can pound the beef with a kitchen mallet to even out the thickness.
• 3. In a small bowl, mix together the olive oil, cilantro, parsley, garlic salt, black pepper and red pepper flakes. Spread it evenly across the entire top of the beef with a butter knife or pastry brush.
• 4. Arrange the quartered eggs so they're in a row covering the center of the beef. Then arrange sliced peppers down the center of the beef. Repeat with onions, placing onion slices down the center of the beef. Starting with the long side, carefully roll up the beef over the filling, so it's rolled jellyroll-style. Secure with kitchen twine at both edges and at 2 to 3 spots in the center, to hold the roll together during grilling. Season the outside of the beef with salt, pepper, and garlic powder. NOTE: It can be made several hours in advance. If not grilling immediately, at this point you can place the stuffed flank steak on a platter, cover in plastic wrap, and keep in the refrigerator until ready to grill.
• 5. When your grill reaches about 400°F, place the stuffed flank steak on the grill, and grill all four sides for about 6 to 7 minutes on each side, about 25 minutes total. If the beef isn't done to your liking, you can keep it on the grill a little longer, or you can roast it in your oven for 10 to 15 minutes more at 400°F.
• 6. Let stand 15 minutes before slicing and removing the kitchen twine.
• 7. NOTE: If you're not able to grill the stuff flank steak, you can sear it on all four sides in a skillet over medium heat until it starts to brown. Place it on a baking sheet and then roast it in the oven for about 45 to 60 minutes at 375°F.