Matambre - Argentine Rolled, Stuffed Flank Steak Recipe - Food.com (2024)

• 2 (2 lb) flank steaks
• ¹⁄₂ cup red wine vinegar
• 1 teaspoon finely chopped garlic
• 1 teaspoon dried thyme
• 3 cups beef stock
• 1 -3 cup cold water

• THE STUFFING

• ¹⁄₂ lb fresh spinach, washed, drained, and trimmed of stems
• 8 carrots, scraped, cooked, 6 to 8 inches long
• 4 hard-boiled eggs, cut into quarters lengthwise
• 1 large onion, sliced into rings
• ¹⁄₄ cup fresh parsley, finely chopped
• ground black pepper (to taste)
• 1 tablespoon coarse salt

directions

• 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.