ARGENTINE STUFFED FLANK STEAK: MATAMBRE
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
- With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher's twine to hold it together, as you would a roast.
- Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
- Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.
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patrice levy
[email protected]I'm not sure about this recipe. I've never made flank steak before.
Zenitha Mashitoa
[email protected]This recipe looks delicious. I'm going to make it for dinner tonight.
mdalamin islamraj
[email protected]I can't wait to try this recipe!
Lux Castillo
[email protected]This recipe is a keeper! I'll definitely be making it again.
Me Too
[email protected]I love this recipe! It's a great way to make a special meal without a lot of fuss.
Mariam myshd
[email protected]This recipe is a good starting point, but I would make a few changes next time.
Ch Mari
[email protected]I'm not sure I would make this recipe again, but I'm glad I tried it.
Nandani Sharma
[email protected]This recipe is a bit challenging, but it's definitely worth the effort.
Kulwant Ram
[email protected]I would recommend this recipe to anyone who loves flank steak.
Muzamil Hans
[email protected]This recipe is a great way to impress your guests.
Sbdbe Bsbhe
[email protected]I'm not a big fan of flank steak, but this recipe changed my mind. The steak was tender and flavorful, and the filling was delicious.
official Bboy
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Misty Westrom
[email protected]I made this recipe for a party, and it was a big hit. Everyone loved it!
Jennifer Barringer
[email protected]This recipe is a great way to use up leftover flank steak.
Inshan Alemagar
[email protected]I would have liked the filling to be a bit more flavorful.
Adnan Master king
[email protected]The flank steak was a bit tough, but the filling was delicious.
Susan Borman
[email protected]This was my first time making flank steak, and it turned out perfectly. The recipe was easy to follow, and the steak was cooked to perfection.
Amit Khan
[email protected]I've made this recipe several times now, and it always turns out great. The flank steak is always tender and juicy, and the filling is flavorful and satisfying.
Billy Goldsmith
[email protected]This recipe was a hit with my family! The flank steak was tender and flavorful, and the filling was delicious. I will definitely be making this again.