Matambre A La Pizza Argentinian Flank Steak Pizza Food

MATAMBRE A LA PIZZA (ARGENTINIAN FLANK STEAK PIZZA)

Steps:

• Place the pounded steak into a large baking dish. Season the steak with salt and pepper and cover it with milk. (Add a little extra milk if the steak is not completely covered.)
• Cover the dish and refrigerate for 8-12 hours.
• Heat the oil in a medium saucepan over medium-high heat. Add the minced onion and garlic, and saute until softened, about 5 minutes.
• Reduce the heat to medium and add the tomatoes, oregano, paprika, chile flakes, and salt. Bring the sauce to a simmer. Cook, stirring occasionally, until the sauce has thickened, 10-12 minutes.
• Remove the marinating meat from the refrigerator 1 hour before you want to grill it, to let it come to room temperature.
• Preheat grill to a medium-high heat.
• Drain the milk from the steak, discarding the milk. Pat the steak dry.
• Place the steak on your preheated grill and grill the first side for 5-7 minutes, uncovered.
• Flip the flank steak.
• Spread the cooked side with your prepared pizza sauce. Spread the mozzarella cheese over the sauce, and top with the tomatoes (and other toppings if desired).
• Cover the grill and cook for an additional 3-5 minutes, until the steak is done and the cheese has melted.
• Remove the steak from the grill and let it stand for 5 minutes before slicing, to let the juices settle.
• Garnish the matambre a la pizza with oregano to serve (if desired). Serve with roasted (or grilled) potatoes and grilled bread.

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.