How To Make Matambre
Level up your usual dinner recipes and savor Argentine-style carrots, cheese, and eggs-stuffed flank steak or matambre in this juicy dish.
Ingredients
- 2½ lbs flank steak, trimmed
- extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
- ¼ lb fresh spinach, washed and drained, stems trimmed
- 4 carrots, small, thin
- 4 eggs, large, hard-boiled, peeled and quartered lengthwise
- 1 cup green Spanish olives, large pitted, halved lengthwise
- 1 onion, large, sliced into rings
- ¼ cup Parmesan, freshly grated
- 1 tsp red pepper flakes
- 750 ml dry red wine, (1 bottle) such as Argentine Malbec
- 1 garlic head, halved
- 1 onion, large, halved
- 1 fresh thyme sprigs, handful
- 1 fresh oregano sprigs, handful
- 2 bay leaves
Instructions
- 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.
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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-inch 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.
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Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder or jellyroll style. Tie with butcher's twine to hold it together.
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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 for 5 to 7 minutes until browned on all sides.
- 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.
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Cover, and slowly simmer on medium-low heat for about 1½ hours until the meat is fork-tender, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
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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.
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Spoon some of the sauce over the meat and serve. Enjoy!
Nutrition
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