Korean Style Matambre Food

MATAMBRE

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.

KOREAN-STYLE BARBECUE SALMON

Steps:

• Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
• Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
• Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
• Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice.

STUFFED FLANK STEAK (MATAMBRE)

Steps:

• Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight.
• Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat.
• Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1inch intervals.
• Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat.
• Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness. To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4 inch slices. Serve with Salsa Criolla.
• In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper. Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture. Mix well, cover and refrigerate until ready to use. Adjust seasonings before serving with the meat.
• about 2 cups of salsa

KOREAN-STYLE MATAMBRE

Steps:

• Combine the soy sauce, fish sauce, sesame oil, brown sugar, red pepper flakes, garlic, scallions and ginger in a large resealable plastic bag. Add the flank steak, seal the bag and massage the marinade into the steak. Marinate in the refrigerator for 2 to 4 hours.
• Preheat the oven to 375 degrees F.
• Bring a pot of water to a boil over high heat. Add the eggs and boil for 6 minutes. Remove to an ice bath to cool, then peel the eggs. Thinly slice the mushrooms. Mix together the mushrooms, kimchi, panko and scallions in a bowl and set aside.
• Remove the steak from the marinade (reserve the marinade) and pat dry. Spread the filling over the steak, leaving a 1 inch border around the edge. Lay the eggs end to end at the edge of the filling closest to you. Pick up the end of the steak with the eggs and roll up to the other side, enclosing the eggs and filling.
• Lay half the bacon strips next to one another on a work surface so they overlap slightly. Make a second row with the remaining bacon strips, overlapping the ends to make an extra-long rectangle. Place the steak, seam-side down, perpendicular on one edge of the bacon strips and roll the steak with the bacon. Tie a piece of butcher's twine around each strip of bacon to secure it to the steak, then tie a piece lengthwise around the roll. (This can be done a day ahead, covered and refrigerated.)
• Heat a large ovenproof saute pan or skillet over medium-high heat. Sear the rolled steak on all sides until golden brown, about 8 minutes total. Brush with the reserved marinade and roast in the oven until an instant-read thermometer inserted into the center registers 135 degrees F, about 35 minutes, brushing again with the marinade halfway through. Transfer to a cutting board and let rest for 10 minutes.
• Slice the steak and serve.

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.

ARGENTINA SKIRT STEAK - MATAMBRE

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.