Matambre A Hunger Killer From South America Recipes

Steps:

• Butterfly the steaks by slicing them horizontally from 1 long side to within 1/2-inch of the opposite side. Pound the steaks between plastic wrap to flatten them further. Trim off all the sinew and fat.
• Lay 1 steak cut side up on a jelly-roll pan. Sprinkle the steaks with the vinegar, garlic, and thyme. Cover and marinate, refrigerated, for 3 hours.
• Preheat oven to 375 degrees F.
• Lay the steaks end to end, in the direction of the grain of the meat, so that they overlap. 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 eggs between the carrots. Scatter the onion rings over the meat, sprinkle with parsley, salt, and pepper.
• Carefully roll the matambre with the grain, jelly roll style, into a thick long cylinder. Tie with butcher's twine 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 1 hour.
• Serve warm or chilled, sliced into 2-inch thick slices.

Steps:

• El Palenque may not be the fanciest restaurant in Montevideo, Uruguay, but when it comes to eating beef, there's no place I'd rather be. Located in the Mercado del Puerto (Port Market), a nineteenth century covered market that today serves as Montevideo's barbecue headquarters, El Palenque offers a staunchly carnivorous bill of fare that includes mollejas (grilled sweetbreads), choto (crispy rolled tripe), and an asado de tira (long, thin cross section of the rib roast) that literally buries your plate.But my favorite dish here bears the curious name of matambre. Actually, the name says it all. Hambre is the Spanish word for "hunger." Matar means "to kill." Put them together and you get one of the most distinctive dishes in South America.Matambres are usually described as rolled, stuffed, baked or grilled flank steaks. But travel around South America and you'll find that they can come flat and plain, as well, and made with a variety of meat cuts, not just flank steak. Traditionally served as an appetizer, matambres also come in portions large enough to dwarf the average North American entrée.For me, the matambre reaches its apotheosis at El Palenque. The Montevidean version features a belt-loosening array of sausages, carrots, bell peppers, and cheese rolled in an oregano and sage-scented sheet of flank steak. When sliced widthwise, the matambre forms a handsome spiral of beef studded with a colorful mosaic of vegetables, cheese, and sausage. Knowing about the restaurant's mighty portions, I ordered a half serving of Palenque's hunger-killer. The slice was as thick as a phone book. I'd hate to see a full portion.Argentinian RootsThe first matambres appeared in Argentina as steaks seasoned with salt and herbs and cooked flat over glowing coals. Such was the matambre I received by way of a welcome at the Estancia La Cinacina, a ranch west of Buenos Aires that stages barbecues and equestrian shows for sightseers. Cut into 1-inch squares and served on toothpicks, this sort of matambre makes for a tasty hors d'oeuvre.Matambre embellishments vary from restaurant to restaurant and chef to chef. The Estancia restaurant in Buenos Aires (not to be confused with the aforementioned ranch) rolls its matambre only with a sprinkling of olive oil, salt, pepper, garlic, oregano, and bay leaves.In Brazil, I feasted on a splendid matambre at the Barra Grill in Rio de Janeiro. True to Brazilian tradition, the meat had been marinated in a spicy garlic-and-lime-based marinade, prior to being rolled with bacon and cheese, and roasted on a spit.Because of the innate toughness of the cut of meat used in the dish, matambre requires lengthy cooking to attain the proper tenderness. You might think that lengthy cooking would be difficult, if not impossible, over a live fire. But South American grill jockeys resort to an ingenious method. They swaddle the matambre in aluminum foil and cook it for several hours over a low fire. The foil prevents the outside of the meat from burning, while holding the matambre neatly in shape.Whether you serve them as colorful appetizers or main courses, one thing's for sure: They certainly will kill your hunger!

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.