Rolled Flank Steak Matambre Food

ARGENTINE STUFFED FLANK STEAK: MATAMBRE

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 - ARGENTINIAN STUFFED FLANK STEAK

Steps:

• Prepare grill: Prepare your grill for cooking over medium direct heat.
• 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.
• Spread sauce over steak: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
• Assemble matambre: Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
• Grill: The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.
• Rest: Let the roll rest for 15 minutes before slicing into it.

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.

ROLLED FLANK STEAK (MATAMBRE)

Steps:

• Trim most of the fat. If there's any part that's thicker than the rest, slice and open it like a book so that the whole meat is more or less the same thickness. Place the meat, trimmed fat side up on the working surface and the part where you want to start rolling, nearest to you.
• Season the meat with some salt and black pepper.
• Leaving around 2 inches empty space, start by placing the roasted sweet bell pepper on the meat in a line, followed by the carrot strips. Leave some space between them. Continue making the vegetable lines until the end of the meat.
• Sprinkle chopped garlic and parsley evenly all over the meat, followed by grated parmesan.
• Place the boiled eggs in a line at the beginning of the meat, nearest to you. Grab the eggs with both hands, together with the meat and carefully roll it tightly into a log. Using a kitchen twine, start by tying one end of the rolled flank steak to secure it so the filling doesn't come out. Then continue tying the whole log tightly. Run the kitchen twine lengthwise also, just to double secure it. No matter how you do it, the objective is to tie the log tightly. Set aside.
• Fill a half a pot with water, vegetable bouillon powder, salt and bring it to a boil. Find a pot that's huge enough to fit the rolled flank steak without having to bend it. When the water is boiling, carefully place in the rolled flank steak inside the pot. Add more hot water into the pot until it covers the whole log. Cover the pot halfway with a lid, reduce the heat to a simmer and cook for 1 hour. Important note: The water level should always cover the whole log during the cooking time. Add more hot water as needed.
• After 1 hour, turn off the heat and fully cover the pot. Leave the rolled flank steak in the pot, in the broth, until it's completely cooled. This can take a few hours. Make sure the log is fully submerged in the broth. This will prevent it getting dry and turning dark.
• After it has completely cooled, remove from the pot and wrap it tightly with some cling films. Keep in the fridge overnight before slicing it. The next day, remove the cling films and slice the rolled flank steak in 3/4 inch thickness. Don't slice too thin as the filling might fall out. Serve at room temperature. Enjoy!

MATAMBRE: STUFFED FLANK STEAK

Steps:

• Heat oven to 375 degrees F. 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 3 or 4 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 1 hour before serving at room temperature.

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

STUFFED FLANK STEAK (MATAMBRE)

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.

ROLLED FLANK STEAK

Steps:

• Pre-heat oven to 400º.
• In a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
• Drain and let cool.
• Combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
• Spoon paste on top of flank steak.
• Roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
• (Steak will look similar to a jelly roll with the garlic and crouton mixture inside the roll.) Melt butter in skillet and sauté the steak on all sides till lightly brown.
• Place steak in oven-proof pan and bake in 400º oven for 10 minutes.
• Reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
• To serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
• Garnish each round with parsley.

MATAMBRE - ARGENTINE STUFFED FLANK STEAK

Steps:

• Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.
• Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.
• Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.
• Top with Baby Carrots and Egg Slices.
• Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll.
• In a dutch oven brown Bacon 'til crisp, remove and drain bacon on a paper towel.Leave half of the dripping in the pot , save the other half.
• Brown rolled steak on all sides.
• Set aside.
• Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes.
• Add 1 TBS Garlic.
• Bay Leaves, and Thyme.
• Saute 2 minutes.
• Remove and set aside.
• Discard the Bay Leaves.
• Deglaze the pot with wine.
• Scrape to release the goodies.
• Add stock, bring to a boil.
• Put meat into the pot, reduce heat to a simmer, cover.
• Simmer 1 1/2 hours'til it's fork tender.
• Carefully lift the meat from the pot.
• Place on a draining rack, let it rest for 10 min.
• Return pot to med-high, bring to a slow boil and reduce for 5-10 min.
• scrap and stir, don't let it burn.
• Remove pot from heat, add bacon and the cooked onion mix, season to taste.
• Move the meat to a cutting board.
• Carefully snip the twine with shears.
• Cut as you would a cinamon roll, 1 inch thick.
• Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.

MATAMBRE - STUFFED FLANK STEAK

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.