Matambre - Argentine Rolled, Stuffed Flank Steak

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photo by Chris Gulker photo by Chris Gulker
photo by Chris Gulker
Ready In:
7hrs
Ingredients:
13
Serves:
10
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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!
     
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RECIPE SUBMITTED BY

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.
 
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