Matambre With Chimichurri Sauce Recipes

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.

Steps:

• Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Steps:

• Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
• Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
• Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

Steps:

• 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.
• 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.
• Lay the spinach leaves over the meat, leaving 1-2 inches of one long side uncovered. Sprinkle the cheese over the spinach.
• 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.
• 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.
• To cook on the grill: Wrap the stiffed 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.
• To oook 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.
• 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.
• Matambre slices easiest after it has cooled some, and can be served at room temperature with a salad as an appetizer or started course. Serve with chimichurri sauce, or with a sauce made from the wine cooking liquid, if desired.

Steps:

• Into the food procecssor or blender it all goes EXCEPT the oil.
• Pulse to chop.
• Put your food processor or blender on"go" and add the oil in a slow stream.