Matambre Argentinian 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: STUFFED FLANK STEAK

Steps:

• Heat oven to 375 degrees F. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H. At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps. Season meat liberally on both sides with salt and pepper, then place it cut-side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives, and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all. Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in 3 or 4 places with butcher's twine. Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about 1 hour before serving at room temperature.

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.

STUFFED FLANK STEAK (MATAMBRE)

Steps:

• Heat oven to 375 degrees. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H.
• At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps.
• Season meat liberally on both sides with salt and pepper, then place it cut side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all.
• Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in three or four places with butcher's twine.
• Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about an hour before serving at room temperature.

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.