Switch to Chapter View
Previous   Up   Next
Chapter: "-//W3C//DTD HTML 4.01 Transitional//EN" "http://www.w3.org/TR/html4/loose.dtd">
Section: Steak
Recipe: Matambre - Argentine Rolled, Stuffed Flank Steak

cardfile icon 

Matambre - Argentine Rolled, Stuffed Flank Steak
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


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

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

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

Add enough cold water to come a third of the way up the roll.

Cover tightly and bake at 375F for one hour.

To serve hot, remove the matambre to a cutting board and let rest for 10

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.

By Mimi Bobeck. From: Food.com
Chris Gulker