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"
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 1⁄2 - 2 lbs flank steaks
- 1 lime, juice of
- 2 teaspoons oregano
- 1 teaspoon kosher salt
- black pepper
- 2 garlic cloves, minced
- 1⁄2 teaspoon red pepper flakes
- 1 cup spinach leaves
- 1⁄2 cup grated romano cheese or 1/2 cup parmesan cheese
- 2 carrots
- 1⁄2 green bell pepper
- 1 red bell pepper
- 1⁄2 cup large green olives (optional)
- 3 hard-boiled eggs
directions
- 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.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
