Argentine Style Stuffed Flank Steak Recipes

PUERTO RICAN-STYLE STUFFED FLANK STEAK

Steps:

• For the rice: Heat 1 teaspoon of the oil in a small saucepan over medium heat. Add the turmeric and cook, stirring, until toasted, about 30 seconds. Add the rice and stir to coat. Add 1 cup water and 1/2 teaspoon salt. Bring to a boil, reduce to a low simmer, cover and cook until all of the water has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and stir in the mayonnaise and garlic. Adjust the seasoning with salt and let cool completely. Set aside.
• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• For the peppers and plantains: Heat 2 tablespoons of the oil in a medium flameproof skillet over the direct-heat side of the grill until hot and shimmering. Add the peppers and cook until softened, about 5 minutes; set aside. Add the plantain halves cut-side down and cook, flipping once, until golden and caramelized, about 5 minutes per side. Let cool, then cut one of the plantain pieces in half lengthwise to make 3 strips total. Set aside.
• For the beans: Put the beans and 2 tablespoons of the barbecue sauce in a small bowl. Add a pinch of salt and squish the beans with your hands until broken down enough to hold together but not completely a paste. Set aside.
• For the flank steak: Set the flank steak on a cutting board with a short end facing you. Starting at one long side, slice the steak in half horizontally, leaving 2 inches at the opposite long side uncut so the pieces stay together. Open up the steak like a book so you have 1 big piece. Pound the steak with a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with the roasted garlic and herb seasoning.
• Position the steak vertically in front of you so the short ends are at the top and bottom of the cutting board. Pat the rice into an even layer all over the steak. Starting a third of the way in from the left side of the steak, lay down one plantain strip vertically on the steak. Moving right, line up 4 scallions next to it, followed by a third of the peppers and a third of the beans. Repeat 2 more times with the remaining ingredients, starting with a plantain strip and ending with the beans. Starting at one of the long ends, roll the steak around the filling like a jelly roll. Tie closed at 1-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat to secure it. Coat the meat evenly with the remaining 1 tablespoon oil.
• Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 10 minutes total. Move the steak to the indirect-heat side of the grill, cover the grill and cook, turning occasionally and basting with the remaining 1/4 cup barbecue sauce during the last 5 minutes of grilling; cook, testing the temperature frequently, until the very center registers 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, about 30 minutes more. Transfer the steak to a cutting board to rest for 15 minutes.
• Untie the steak and slice on a slight bias into 6 thick slices. Serve with more barbecue sauce on the side.

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-STYLE STUFFED FLANK STEAK

Steps:

• Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
• Preheat the oven to 350°F
• Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
• Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
• In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
• Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
• Sprinkle with salt and pepper and the remaining 1 tsp thyme.
• In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
• Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
• Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
• Transfer to a board and tent loosely with aluminum foil.
• Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
• To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.

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.

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.

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.

ARGENTINE STYLE STUFFED FLANK STEAK

Steps:

• 1. Keep in mind this recipe takes quite a bit of time to complete, at least it did for me, because I wanted to make sure I did it correctly. I REWROTE the instructions BEFORE even tackling this recipe because of it's length & to make it where I could understand and get all of the steps done in order as given. This is the book I used for my IMPROVISED VERSION. You will be pleased when this dish is completed.
• 2. You will need to butterfly(open it up) the flank steak(horizontally along the width of the steak about 3/4 inch from the edge using a sharp knife.
• 3. Once you have butterflied steak, cover with saran wrap. Pound the steak with a meat mallet, until it is flat & about 1/2 inch thick.
• 4. Preheat the oven to 350 degrees F. Combine the 1 Tbs. each of red Wine vinegar & Paprika, 1 Tbs. Tomato Paste, 2 cloves Minced Garlic or more if desired & olive oil, and stir to form a paste.
• 5. Smear paste on open side of steak, but reserve one Tablespoon.
• 6. Layer steak in this order Prosciutto (I used Imported Ham)
• 7. Add the sliced onions over the top of the prosciutto or ham.
• 8. Add Stemmed & washed Spinach ( I used frozen broccoli that I cooked for 5 minutes in microwave)
• 9. Now add shredded carrots.
• 10. Add the roasted red bell peppers enough to cover the previous layer.
• 11. Then add the Fresh Basil Leaves, I used dried sweet basil 2 teaspoons, and just sprinkled it over the top.
• 12. In a small Bowl combine the 1/2 bread crumbs, I used Panko, and 1/2 cup shredded cheese, 1 teaspoon thyme, salt and pepper, I used steak seasoning that has both in it. mix together and sprinkle over the top.
• 13. From the long end Roll the meat into a tight cylinder (Roll) and tie with kitchen string. To keep all the stuffing inside, I needed my husband to help in this step. So as not to waste any of the stuffing mixture, that fell out during tying, I placed it in the center of the roasting pan to use as a bed for the roast.
• 14. With the seam side down, rub with 1 tablespoon of olive oil, then sprinkle with salt and pepper, and the remaining teaspoon of thyme. Using a large heavy pan or skillet over medium high heat, add the remaining 2 tablespoons of olive oil, add the meat and brown on all sides, about 5 minutes. PLEASE NOTE BECAUSE OF THE SIZE OF THE ROLLED MEAT, I OMITTED BROWNING ALL SIDES IN THIS STEP & I BRUSHED THE TOP WITH THE OLIVE OIL, AND SPRINKLED LIGHTLY WITH PAPRIKA TO BROWN WHEN PLACED IN THE OVEN. This is the original recipe page.
• 15. Spray a long roasting pan with non stick cooking spray. All of the veggies that fell out while I was trying to tie the roast, I placed in the center of the pan. Then added the roast, with the seam side down. Place in preheated 350 degree F. oven and roast for about 45 minutes. Then take the internal temperature. REMEMBER YOU WANT IT TO REACH AT LEAST 130 DEGREES F (54 DEGREES C) Put back into oven if more time is needed. until an instant read thermometer registers 130 degrees F.
• 16. Now lift the meat and add the 1/2 cup of wine into the pan underneath the meat to prevent it from sticking. Roast until desired temperature is reached (THE BOOK SUGGESTED ABOUT AN HOUR) BUT you may not need all of the additional time as I later learned, so check after the first 15 to 20 minutes or so.
• 17. Now transfer meat to a cutting board or platter, and cover loosely with aluminum foil. Temperature will continue to rise 5 to 10 degrees) so allow for the rise in temperature when you remove it from the oven. THE HARDEST PART WAS DIVIDING THIS RECIPE INTO INDIVIDUAL STEPS, & ADDING THE PICTURES TO MAKE IT EASIER FOR YOU.
• 18. Now add 1/2 cup Marsala (I used Moscato) to the roasting pan. I added everything to a medium sauce pan. Then place over high heat. Scrape the brown bits from bottom of pan. Add the 1 cup of Beef Stock, I used Beef Gravy, dilute with wine if needed. add 1 Tablespoon Worcestershire sauce and remaining tomato paste and cook until it reduces by about half about 5 minutes. Strain through a fine mesh sieve.
• 19. To serve, remove all the string from meat, and slice into thick rounds. THE WINE REALLY ADDS A LOT OF FLAVOR TO THE GRAVY, AND IT TASTES SO GOOD.
• 20. Transfer meat to individual plates and ladle sauce over each serving. Garnish with chopped green onions if desired. Serve with your favorite side item. The book suggested Fried Polenta, but serve what you like, potatoes, pasta or rice. This recipe was well worth all the time needed to make it a successful recipe.

MATAMBRE - ARGENTINE STUFFED FLANK STEAK

Steps:

• Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.
• Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.
• Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.
• Top with Baby Carrots and Egg Slices.
• Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll.
• In a dutch oven brown Bacon 'til crisp, remove and drain bacon on a paper towel.Leave half of the dripping in the pot , save the other half.
• Brown rolled steak on all sides.
• Set aside.
• Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes.
• Add 1 TBS Garlic.
• Bay Leaves, and Thyme.
• Saute 2 minutes.
• Remove and set aside.
• Discard the Bay Leaves.
• Deglaze the pot with wine.
• Scrape to release the goodies.
• Add stock, bring to a boil.
• Put meat into the pot, reduce heat to a simmer, cover.
• Simmer 1 1/2 hours'til it's fork tender.
• Carefully lift the meat from the pot.
• Place on a draining rack, let it rest for 10 min.
• Return pot to med-high, bring to a slow boil and reduce for 5-10 min.
• scrap and stir, don't let it burn.
• Remove pot from heat, add bacon and the cooked onion mix, season to taste.
• Move the meat to a cutting board.
• Carefully snip the twine with shears.
• Cut as you would a cinamon roll, 1 inch thick.
• Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.

TENDER STUFFED FLANK STEAK

Steps:

• Preheat oven to 350°. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion., Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until meat is tender, 50-55 minutes. , Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.