STUFFED FLANK STEAK (MATAMBRE)
Matambre is a contraction of the Spanish words for "kill" and "hunger" -- it's the hunger killer. It's beef traditionally stuffed with vegetables, herbs, hard-cooked egg and seasonings. I cannot abide hard-boiled egg in cooked meat dishes, so I've substituted olives. It is often served as a kind of cold cut in Argentina, where it was created, but it can also be served hot.
Provided by Mark Bittman
Categories steaks and chops, main course
Time 1h30m
Yield At least 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 417 milligrams, Sugar 1 gram
ARGENTINE STUFFED FLANK STEAK: MATAMBRE
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 16
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 - ARGENTINIAN STUFFED FLANK STEAK
This Matambre is an Argentinian Stuffed Flank Steak with hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.
Provided by Joanna Cismaru
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Prepare grill: Prepare your grill for cooking over medium direct heat.
- Butterfly the flank steak: Using a sharp knife slice it and open it up like a book (see instructions above for how to butterfly a flank steak). If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
- Make chimichurri: In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
- Spread sauce over steak: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
- Assemble matambre: Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
- Grill: The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.
- Rest: Let the roll rest for 15 minutes before slicing into it.
Nutrition Facts : Calories 484 kcal, Carbohydrate 3 g, Protein 52 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 229 mg, Sodium 447 mg, Sugar 1 g, ServingSize 1 serving
STUFFED FLANK STEAK (MATAMBRE)
Provided by Food Network
Categories main-dish
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight.
- Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat.
- Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1inch intervals.
- Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat.
- Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness. To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4 inch slices. Serve with Salsa Criolla.
- In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper. Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture. Mix well, cover and refrigerate until ready to use. Adjust seasonings before serving with the meat.
- about 2 cups of salsa
ARGENTINE STUFFED FLANK STEAK (MATAMBRE)
This is a common dish in Argentinian cuisine, and there are many variations of the recipe. The most common ingredients are usually carrots, hard boiled eggs, garlic and plenty of black pepper. But recipes vary greatly from family to family. This is one variation that's quite delicious and easy to make. The grilling is what...
Provided by Vickie Parks
Categories Beef
Time 40m
Number Of Ingredients 13
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.
MATAMBRE - ARGENTINE ROLLED, STUFFED FLANK STEAK
Make and share this Matambre - Argentine Rolled, Stuffed Flank Steak recipe from Food.com.
Provided by Mimi Bobeck
Categories Spinach
Time 7h
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 368.3, Fat 17.6, SaturatedFat 7, Cholesterol 159.2, Sodium 1108.7, Carbohydrate 7.5, Fiber 2.2, Sugar 3.2, Protein 43.2
MATAMBRE - STUFFED FLANK STEAK
The word "matambre" is the name for a cut of beef, as well as the word for "shoe leather". Matambre appears to be a contraction of the words "matar" (kill) and "hambre" (hunger), and it's also the name of a wonderful dish from Argentina and Uruguay: flank steak rolled and filled with vegetables and either cooked over coals or braised in red wine. It's a dish that will definitely "kill" your hunger! (Some people even add bacon or sausage to the vegetable stuffing). Matambre has a beautiful presentation. It's often served as a first course in Argentina, but makes a nice luncheon dish or main course as well. Serve matambre with chimichurri sauce
Provided by JackieOhNo
Categories Steak
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lay flank steak flat on a cutting board and carefully slice it in half horizontally almost all the way, cutting in the same direction as the fibers. Open the steak up like a book, and lay flat.
- Squeeze lime juice over the steak and sprinkle with black pepper, kosher salt, oregano, and minced garlic. Use a meat tenderizing hammer to pound meat until it's flattened and evenly thick, and in the approximate shape of a rectangle. The grain of the meat should run parallel to the long side of the rectangle.
- Lay the spinach leaves over the meat, leaving 1-2 inches of one long side uncovered. Sprinkle the cheese over the spinach.
- Peel the carrots and slice them into quarters lengthwise. Lay the carrots over the spinach, in the direction of the meat fibers. Cut the peppers into strips and spread them over the spinach. Cut the eggs into wedges and distribute pieces over the spinach. Add the olives, if using.
- Carefully roll up the flank steak with the vegetables inside, rolling from one long side to the other, and tie the roll up securely with kitchen twine. Season the outside with salt and pepper.
- To cook on the grill: Wrap the stiffed flank steak tightly with foil, and place it directly on the coals (once they have burned down somewhat). Cook for 1 to 1 1/2 hours, or until meat is cooked to desired doneness. Unwrap and let cool, then slice crosswise into thin slices to serve.
- To oook on the stove: Brown the flank steak roll in a large stockpot over medium high heat in a little bit of olive oil, until well browned on all sides.
- Add 2 cups red wine and enough water (or beef broth) to cover the meat. Simmer gently until meat is tender when pierced with a fork. Drain and cool, then slice crosswise into thin slices to serve.
- Matambre slices easiest after it has cooled some, and can be served at room temperature with a salad as an appetizer or started course. Serve with chimichurri sauce, or with a sauce made from the wine cooking liquid, if desired.
Nutrition Facts : Calories 275.1, Fat 14.2, SaturatedFat 6, Cholesterol 177.7, Sodium 584.5, Carbohydrate 5.4, Fiber 1.4, Sugar 2.5, Protein 30.2
ROLLED FLANK STEAK
Make and share this Rolled Flank Steak recipe from Food.com.
Provided by NcMysteryShopper
Categories Steak
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400º.
- In a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
- Drain and let cool.
- Combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
- Spoon paste on top of flank steak.
- Roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
- (Steak will look similar to a jelly roll with the garlic and crouton mixture inside the roll.) Melt butter in skillet and sauté the steak on all sides till lightly brown.
- Place steak in oven-proof pan and bake in 400º oven for 10 minutes.
- Reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
- To serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
- Garnish each round with parsley.
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