Matambre - Stuffed Flank Steak

Matambre has a beautiful presentation. It's often served as the first
course in Argentina but makes a nice luncheon dish or main course
as well. Serve matambre with chimichurri sauce.

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What You'll Need

• 1 1/2 - 2-pound flank steak
• Juice of 1 lime
• 2 teaspoons oregano
• 1 teaspoon kosher salt
• Black pepper
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 cup spinach leaves
• 1/2 cup grated romano or parmesan cheese
• 2 carrots
• 1/2 green bell pepper
• 1 red bell pepper
• 1/2 cup large green olives (optional)​
• 3 hard-boiled eggs

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How to Make It

1. 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.

2. 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.

3. Lay the spinach leaves over the meat, leaving 1-2 inches of one long side
   uncovered. Sprinkle the cheese over the spinach.

4. 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.

5. 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.

6. To cook on the grill: Wrap the stuffed 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.

7. To cook 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.

8. 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.

9. Matambre slices easiest after it has cooled some, and can be served at
   room temperature with a salad as an appetizer or starter course. Serve with
   chimichurri sauce, or with a sauce made from the wine cooking liquid, if desired.

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This Recipe Is Published Here

bon appetit