• Prep Time
    330 Mins
  • Cook Time
    0 Mins
  • Total Time
    330 Mins
  • The base number of servings for this recipe is 6
    OK

    Matambre

    True to its name, the matambre, or "hunger killer", will satisfy the heartiest appetite and can be served hot or cold. For best results, marinate meat the night before.


    Ingredients
    3
    pounds
    flank steak
    1/2
    cup
    red wine vinegar
    1
    small onion
    2
    garlic cloves, minced
    1
    tablespoon
    serrano chile, finely chopped (optional)
    4/5
    sprig
    parsley, coarsely chopped
    1
    teaspoon
    dried thyme
    4
    teaspoons
    salt
    2
    large carrots
    1
    cup
    breadcrumbs
    3
    teaspoons
    milk
    1/2
    pound
    fresh spinach, trimmed
    4
    hard-boiled eggs, peeled and quartered
    1
    large onion, sliced into 1/8-inch-thick rings
    1 1/2
    cups
    water
    1
    bay leaf
    Directions
    Butterfly flank steak, slice half horizontally, toward the grain, within 1/2 inch of far lengthwise side (or ask your butcher to do it for you) so steak opens up like a book. Using meat mallet, pound opened steak until it is 1/4 inch thick.
    In large bowl, combine vinegar, onion, garlic, chile, parsley, thyme, and 1 teaspoon of salt. Drop steak into mixture and rub well on all sides. Cover and refrigerate at least 4 to 5 hours or overnight.
    Cut carrots in half lengthwise, then cut each halves into 4 lengthwise strips; set aside. Moisten breadcrumbs with milk, stir to make a granular mixture, set aside.
    Preheat the oven to 350°F.
    Drain steak, reserving marinade. Sprinkle 3 remaining teaspoons over opened steak and sprinkle breadcrumb mixture. Layer with spinach and arrange carrot slices over width of steak. Place egg wedges between carrot slices, and top with onion rings. Carefully roll steak jelly-roll fashion to cover filling completely. Secure steak with string tied at 1-inch intervals. Tie 2 pieces of string lengthwise along steak to secure further and keep intact while filling.
    Place rolled steak in large baking dish or Dutch oven. Add 1 1/2 cups water, bay leaf, and reserved marinade. Cover well with foil or lid and bake for 1 hour. Uncover and bake another 10 minutes. Transfer to cutting board and let cool 10 minutes before cutting into 1/2- to 1-inch-thick slices. Serve moistened with cooking juices from pan.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Beef

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