Matambre - Argentine Stuffed Flank Steak

READY IN: 3hrs 15mins
Recipe by Pierre Dance

My other mother, Irma Ramerez in Yuma Arizona gave me this one. The only thing I changed was going to baby carrots.

Top Review by stephs_411

Very good! I was a little concerned about the cook time as I have three small kids and can't devote too much time to cooking, but it was pretty easy and fast because once it is on the stove, you don't have to do anything with it. My kids ate all of it- including their vegis! I will definitely make this again, so thank you for a wonderful recipe!

Ingredients Nutrition

  • 2 -3 lbs flank steaks, butterflied and pounded thin
  • 1 tablespoon cajun seasoning
  • 1 12 tablespoons garlic, minced
  • 18 spinach leaves, washed and dried
  • 18 baby carrots, halved lengthwise
  • 3 hard-boiled eggs, sliced, 1/4 inch thick
  • 12 teaspoon crushed red pepper flakes
  • 3 slices thick deli bacon, cut into 1/4 inch wide pieces
  • 1 onion, thinly sliced
  • 1 tablespoon garlic, minced
  • 2 bay leaves
  • 1 tablespoon fresh thyme, chopped
  • 1 cup red wine
  • 3 cups beef stock


  1. Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.
  2. Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.
  3. Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.
  4. Top with Baby Carrots and Egg Slices.
  5. Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll.
  6. 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.
  7. Brown rolled steak on all sides.
  8. Set aside.
  9. Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes.
  10. Add 1 TBS Garlic.
  11. Bay Leaves, and Thyme.
  12. Saute 2 minutes.
  13. Remove and set aside.
  14. Discard the Bay Leaves.
  15. Deglaze the pot with wine.
  16. Scrape to release the goodies.
  17. Add stock, bring to a boil.
  18. Put meat into the pot, reduce heat to a simmer, cover.
  19. Simmer 1 1/2 hours'til it's fork tender.
  20. Carefully lift the meat from the pot.
  21. Place on a draining rack, let it rest for 10 min.
  22. Return pot to med-high, bring to a slow boil and reduce for 5-10 min.
  23. scrap and stir, don't let it burn.
  24. Remove pot from heat, add bacon and the cooked onion mix, season to taste.
  25. Move the meat to a cutting board.
  26. Carefully snip the twine with shears.
  27. Cut as you would a cinamon roll, 1 inch thick.
  28. Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.

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