Matambre - Stuffed Flank Steak

Name: Matambre - Stuffed Flank Steak
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 1 1/2 lbs flank steaks; salt and pepper, to taste; 1 teaspoon oregano leaves; 1 teaspoon ground cumin; 3 garlic cloves, minced; 1/2 bunch Italian parsley; 1/2 bunch cilantro; 3 carrots, peeled and cut lengthwise into quarters; 2 eggs, hard-boiled and sliced; 2 small red onions, peeled and cut into wedges; 6 ounces spinach leaves; 2 tablespoons olive oil

Submitted by PanNan

"Matambre means "hunger fighter" in Spanish. This rolled and stuffed flank steak is definitely that! It's best prepared and roasted ahead and served after it has been chilled, preferably overnight. Serve slices with chimichurri or salsa."

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Ready In:: 2hrs
Ingredients:: 12
Serves:: 6-8

ingredients

1 ¹⁄₂ lbs flank steaks
salt and pepper, to taste
1 teaspoon oregano leaves
1 teaspoon ground cumin
3 garlic cloves, minced
¹⁄₂ bunch Italian parsley
¹⁄₂ bunch cilantro
3 carrots, peeled and cut lengthwise into quarters
2 eggs, hard-boiled and sliced
2 small red onions, peeled and cut into wedges
6 ounces spinach leaves
2 tablespoons olive oil

directions

Preheat oven to 375°F Use a long sharp knife to butterfly the flank steak with the grain, cutting it almost, but not quite, all the way in half. Flip it open, like a book.
Season the meat liberally on both sides with the salt and pepper. With the cut side up, season with oregano leaves, cumin and garlic. Cover with an even layer of cilantro and parsley. Arrange the carrot quarters, egg slices and onion wedges in neat vertical rows, making two rows of each, leaving a few inches on the sides free to be able to make a neat roll. Scatter the spinach leaves over all.
Roll the meat up, taking care to roll tightly with the grain running the length of the roll. Tie it with twine in 3 - 4 places.
Heat the olive oil in a large Dutch oven or other oven safe pan. Deeply brown it on all sides, about 15 minutes. Transfer the pan to the oven and roast for 1 1/4 or 1 1/2 hours until tender to the touch. Let rest 30 minutes. You can go ahead and serve it at this point, but it is recommended to refrigerate and press overnight. To do so, transfer to a clean dish and weight it with a plate with a heavy pan or other heavy object placed on top of it.
About an hour before serving, slice the cold matambre into 1/2 - 1" slices and let rest until room temperature. Serve with chimichurri or salsa and your favorite red wine.