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.
MATAMBRE - ARGENTINE ROLLED, STUFFED FLANK STEAK
Make and share this Matambre - Argentine Rolled, Stuffed Flank Steak recipe from Food.com.
Provided by Mimi Bobeck
Categories Spinach
Time 7h
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 368.3, Fat 17.6, SaturatedFat 7, Cholesterol 159.2, Sodium 1108.7, Carbohydrate 7.5, Fiber 2.2, Sugar 3.2, Protein 43.2
ARGENTINA SKIRT STEAK - MATAMBRE
This is another recipe found for ZWT Event from Steven Raichlen's "The Barbecue Bible". This is what he states in the intro: Matambre (literally, "hunger killer") refers both to a cut of meat and to the series of dishes that are made from it. The cut, which doesn't exist in North America, is a large, 1/2-inch-thick rectangular muscle from the chest of the cow. Tough but flavorful, matambre is always served well done: the prolonged cooking helps break down the tough meat fibers. The simplest version of matambre-the one served as an appetizer at estancias (ranches) and steak houses in Argentina-consists of the flat piece of the meat sprinkled with spices, grilled, and cut into 1-inch squares to be served on toothpicks. To re-create it in North America, I like to use skirt steak. Skirt steak is a smaller cut than matambre, but the thinness and muscle structure are similar. Skirt steak is more tender, however, so you don't need to cook it as long. NOTE: Need to allow at least 4 hours to marinade but overnight is best.
Provided by diner524
Categories Steak
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Arrange the steaks in a nonreactive baking dish and set aside while you prepare the marinade.
- Combine the bell pepper, garlic, oil, vinegar, oregano, pepper flakes, salt, and pepper in a small bowl and stir to mix well. Pour over the steaks in the baking dish and toss well to coat. Add the bay leaves, cover, and let marinate in the refrigerator, for at least 4 hours, preferably overnight.
- Preheat the grill to high.
- Combine the ingredients for the spice mixture in a small bowl.
- When ready to cook, oil the grill grate. Drain the steaks and place on the hot grate. Sprinkle the steaks with half the spice mixture and grill, turning with tongs, until medium to medium-well done, about 4 minutes per side, sprinkling with the remaining spice mixture after turning.
- Transfer the steaks to a cutting board and let stand about 3 minutes, then cut into 1-inch squares and serve on toothpicks.
- Serves 6 as an appetizer or 4 as a main dish.
Nutrition Facts : Calories 410.9, Fat 27.6, SaturatedFat 7.2, Cholesterol 110.6, Sodium 697.7, Carbohydrate 2.6, Fiber 0.8, Sugar 0.8, Protein 36.3
MATAMBRE WITH CHIMICHURRI SAUCE
This rolled flank steak, stuffed with piquant fillings and topped with garlicky chimichurri, is inspired by Argentinian matambre, which is usually fashioned from a cut of mature veal. It's no wonder that its name translates to "hunger killer." How could a great steak be more hearty than this one filled up with goodies?
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
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MATAMBRE - ARGENTINIAN STUFFED FLANK STEAK - JO COOKS
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- 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.
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