Argentine Stuffed Flank Steak Matambre Recipes

STUFFED FLANK STEAK (MATAMBRE)

Steps:

• Heat oven to 375 degrees. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H.
• At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps.
• Season meat liberally on both sides with salt and pepper, then place it cut side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all.
• Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in three or four places with butcher's twine.
• Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about an hour before serving at room temperature.

MATAMBRE WITH CHIMICHURRI SAUCE

Steps:

• For the flank steak: Prepare an outdoor grill for cooking over direct and indirect heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling).
• Heat a medium skillet over medium heat. When the skillet is hot, add 1 tablespoon olive oil. Add the chorizo and cook, stirring and finely crumbling with a wooden spoon until cooked through, about 4 minutes. Drain on paper towels and let cool.
• Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, halfway through its thickness. Working from the center line, out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound with the flat side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper and brush with the remaining 2 tablespoons olive oil.
• Chop the cilantro, parsley, olives, pickled jalapenos and garlic together on a cutting board to make a chunky paste. Brush the steak with the mustard. Spread the herb paste over the steak, leaving empty a 1-inch border around the edges. Pat to adhere the paste to the meat. Starting a third of the way in from the right, make 4 equidistant lines of egg. Between the egg lines, mound lines of chorizo, then carrots and then peppers, covering all but that first third of the steak's surface. Roll the steak around the fillings like a jelly roll, from the filled to the empty side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat.
• Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally and testing the temperature frequently, until the very center reads 115 degrees F on an instant-read thermometer, for a steak that is well-done on the outside and medium-rare in the center, 25 to 30 minutes more. Transfer the matambre to a cutting board to rest.
• For the chimichurri sauce: Finely chop the cilantro, parsley and garlic on a cutting board. Transfer to a small bowl and stir in the red pepper flakes, vinegar and 1/2 teaspoon salt. Stir in the olive oil.
• Untie and slice the flank steak into 6-thick slices on a slight bias. Serve with the chimichurri sauce for drizzling.

MATAMBRE - ARGENTINE ROLLED, STUFFED FLANK STEAK

Steps:

• 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 refrigerator.
• 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 stock.
• Add enough cold water to come a third of the way up the roll.
• Cover tightly and bake at 375°F for one hour.
• To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
• 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.

MATAMBRE - ARGENTINIAN STUFFED FLANK STEAK

Steps:

• Prepare grill: Prepare your grill for cooking over medium direct heat.
• Butterfly the flank steak: Using a sharp knife slice it and open it up like a book (see instructions above for how to butterfly a flank steak). If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
• Make chimichurri: In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
• Spread sauce over steak: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
• Assemble matambre: Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
• Grill: The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.
• Rest: Let the roll rest for 15 minutes before slicing into it.

ARGENTINE STUFFED FLANK STEAK: MATAMBRE

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.

ROLLED FLANK STEAK (MATAMBRE)

Steps:

• Trim most of the fat. If there's any part that's thicker than the rest, slice and open it like a book so that the whole meat is more or less the same thickness. Place the meat, trimmed fat side up on the working surface and the part where you want to start rolling, nearest to you.
• Season the meat with some salt and black pepper.
• Leaving around 2 inches empty space, start by placing the roasted sweet bell pepper on the meat in a line, followed by the carrot strips. Leave some space between them. Continue making the vegetable lines until the end of the meat.
• Sprinkle chopped garlic and parsley evenly all over the meat, followed by grated parmesan.
• Place the boiled eggs in a line at the beginning of the meat, nearest to you. Grab the eggs with both hands, together with the meat and carefully roll it tightly into a log. Using a kitchen twine, start by tying one end of the rolled flank steak to secure it so the filling doesn't come out. Then continue tying the whole log tightly. Run the kitchen twine lengthwise also, just to double secure it. No matter how you do it, the objective is to tie the log tightly. Set aside.
• Fill a half a pot with water, vegetable bouillon powder, salt and bring it to a boil. Find a pot that's huge enough to fit the rolled flank steak without having to bend it. When the water is boiling, carefully place in the rolled flank steak inside the pot. Add more hot water into the pot until it covers the whole log. Cover the pot halfway with a lid, reduce the heat to a simmer and cook for 1 hour. Important note: The water level should always cover the whole log during the cooking time. Add more hot water as needed.
• After 1 hour, turn off the heat and fully cover the pot. Leave the rolled flank steak in the pot, in the broth, until it's completely cooled. This can take a few hours. Make sure the log is fully submerged in the broth. This will prevent it getting dry and turning dark.
• After it has completely cooled, remove from the pot and wrap it tightly with some cling films. Keep in the fridge overnight before slicing it. The next day, remove the cling films and slice the rolled flank steak in 3/4 inch thickness. Don't slice too thin as the filling might fall out. Serve at room temperature. Enjoy!

MATAMBRE ARROLLADO (ARGENTINIAN STUFFED FLANK STEAK)

Steps:

• Place the flank steak on a cutting board. With a sharp knife, butterfly the steak by gently slicing it in half through one of the long sides so that you can unfold the steak like a piece of paper that has been folded in half. Leave one side connected, creating one large, flat steak.
• Once butterflied, pound the steak with a meat mallet until it is an even thinness throughout.
• In a small bowl, combine the vinegar, lime juice, and olive oil.
• Place the steak in a large, seal-able container (or Ziploc plastic bag). Pour the marinade over the steak, making sure it is evenly coated. Cover the steak and refrigerate for 6 hours or overnight.
• Preheat your oven to 350F.
• Remove the steak from the marinade and place it on a flat surface so that the grain of the meat is parallel to you.
• Season the steak lightly with salt and pepper.
• Evenly distribute the chopped spinach, chopped parsley, and minced garlic over the whole steak, leaving a 1 inch edge (the edge furthest from you) free of filling.
• Lay rows of sliced carrots, pepper strips, and quartered eggs parallel to you (with the grain of the meat). Leaving a 2 inch edge at the end the steak.
• Carefully, tightly, roll the steak up around the filling, starting with the edge that is closest to you.
• Place the roll seam-side down on an aluminum foil lined baking sheet.
• Tie the roll in three places with kitchen twine or thread.
• Bake the roll at 350F for 1 hour.
• Once done, remove the meat from the oven and let it rest for 10 minutes before slicing.
• Serve hot or cold with chimichurri sauce (see the recipe below).

ARGENTINE STUFFED FLANK STEAK (MATAMBRE)

Steps:

• 1. Prepare grill for cooking over medium direct heat.
• 2. Place flank steak on a cutting board or counter. Draw the sides back so the beef lies flat. Optional: If the beef is particularly thick (or if you prefer thinner cuts of meat), you can pound the beef with a kitchen mallet to even out the thickness.
• 3. In a small bowl, mix together the olive oil, cilantro, parsley, garlic salt, black pepper and red pepper flakes. Spread it evenly across the entire top of the beef with a butter knife or pastry brush.
• 4. Arrange the quartered eggs so they're in a row covering the center of the beef. Then arrange sliced peppers down the center of the beef. Repeat with onions, placing onion slices down the center of the beef. Starting with the long side, carefully roll up the beef over the filling, so it's rolled jellyroll-style. Secure with kitchen twine at both edges and at 2 to 3 spots in the center, to hold the roll together during grilling. Season the outside of the beef with salt, pepper, and garlic powder. NOTE: It can be made several hours in advance. If not grilling immediately, at this point you can place the stuffed flank steak on a platter, cover in plastic wrap, and keep in the refrigerator until ready to grill.
• 5. When your grill reaches about 400°F, place the stuffed flank steak on the grill, and grill all four sides for about 6 to 7 minutes on each side, about 25 minutes total. If the beef isn't done to your liking, you can keep it on the grill a little longer, or you can roast it in your oven for 10 to 15 minutes more at 400°F.
• 6. Let stand 15 minutes before slicing and removing the kitchen twine.
• 7. NOTE: If you're not able to grill the stuff flank steak, you can sear it on all four sides in a skillet over medium heat until it starts to brown. Place it on a baking sheet and then roast it in the oven for about 45 to 60 minutes at 375°F.

MATAMBRE RECIPE

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-inch 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 or jellyroll style. Tie with butcher's twine to hold it together.
• 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 for 5 to 7 minutes until browned on all sides.
• 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 for about 1½ hours until the meat is fork-tender, 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. Enjoy!