Matambre Arrollado Stuffed Flank Steak
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Matambre Arrollado may be a flavorful Argentinian Stuffed beefsteak that creates a singular and delightful main dish or appetizer.
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| Matambre Arrollado Stuffed Flank Steak |
WHAT IS MATAMBRE?
Matambre may be a cut of beef that's commonly found within the cuisine of Argentina and Uruguay.
It is thought that this thin cut of meat was so named because it cooked quickly on a hot grill, making it the right appetizer to serve while the opposite meat is cooking.
WHAT IS FLANK STEAK?
Flank steak may be a lean and flavorful cut of beef taken from the flank, under the loin.
Like matambre, it's a skinny cut that's great for marinating and grilling. this is often the way it's traditionally utilized in Colombian cooking, where it's a really common cut of meat on the menu.
INGREDIENTS:
The Night Before:
- 2 lbs flank steak
- 1/4 c white vinegar
- 1 large lime, juiced (roughly ¼ c juice)
- 2 Tbsp olive oil
Putting It Together:
- Salt and pepper
- 3 c fresh spinach, chopped
- ¼ c fresh parsley, chopped
- 2 cloves garlic, minced
- 1 carrot, julienned
- ½ red bell pepper, cut into strips
- 3 hard boiled eggs, peeled and quartered
INSTRUCTIONS:
The Night Before:
- Place the flank steak on a cutting board. With a sharp knife, butterfly the steak by gently slicing it in half through one of the long sides so that you can unfold the steak like a piece of paper that has been folded in half. Leave one side connected, creating one large, flat steak.
- Once butterflied, pound the steak with a meat mallet until it is an even thinness throughout.
- In a small bowl, combine the vinegar, lime juice, and olive oil.
- Place the steak in a large, seal-able container (or Ziploc plastic bag). Pour the marinade over the steak, making sure it is evenly coated. Cover the steak and refrigerate for 6 hours or overnight.
Putting It All Together:
- Preheat your oven to 350F.
- Remove the steak from the marinade and place it on a flat surface so that the grain of the meat is parallel to you.
- Season the steak lightly with salt and pepper.
- Evenly distribute the chopped spinach, chopped parsley, and minced garlic over the whole steak, leaving a 1 inch edge (the edge furthest from you) free of filling.
- Lay rows of sliced carrots, pepper strips, and quartered eggs parallel to you (with the grain of the meat). Leaving a 2 inch edge at the end the steak.
- Carefully, tightly, roll the steak up around the filling, starting with the edge that is closest to you.
- Place the roll seam-side down on an aluminum foil lined baking sheet.
- Tie the roll in three places with kitchen twine or thread.
- Bake the roll at 350F for 1 hour.
- Once done, remove the meat from the oven and let it rest for 10 minutes before slicing.
- Serve hot or cold with chimichurri sauce (see the recipe below).
