Matambre - Argentine Rolled, Stuffed Flank Steak
photo by Chris Gulker
- Ready In:
- 7hrs
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 2 (2 lb) flank steaks
- 1⁄2 cup red wine vinegar
- 1 teaspoon finely chopped garlic
- 1 teaspoon dried thyme
- 3 cups beef stock
- 1 -3 cup cold water
-
THE STUFFING
- 1⁄2 lb fresh spinach, washed, drained, and trimmed of stems
- 8 carrots, scraped, cooked, 6 to 8 inches long
- 4 hard-boiled eggs, cut into quarters lengthwise
- 1 large onion, sliced into rings
- 1⁄4 cup fresh parsley, finely chopped
- ground black pepper (to taste)
- 1 tablespoon coarse salt
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very tasty, nice presentation, and quite easy to prepare. (Except for the butterflying. Next time I'd get that done at the butcher shop.) I used skirt steak, but with the marinating and slow cooking, it was plenty tender. I also substituted grated carrots, and added a couple of spoons of tomato sauce in the marinade. I think I would include a bay leaf next time, and it could support a little more spinach, if you happen to like spinach.
-
This was a very different/out of the ordinary meal which we enjoyed. I halved the recipes with few problems but I did have trouble rolling it all up together - however I think this may have been my inexperience with butterflying the flank steak and I also think my steak was a bit smaller than called for in the recipe. Thanks for sharing!
RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.