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Prep time
45 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
The matambre is an Argentinian treasure. This delicious preparation begins with a thin cut of beef, matambre, which is opened and filled with a fusion of vegetables, hard-boiled eggs, ham, olives, and seasonings. It is then rolled up and tied, creating a work of art that is grilled or baked until the meat is completely tender. Matambre is a dish that combines the tradition of the Argentinian grill with creativity in the kitchen. —Recipe Developer Food 52
Ingredients
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1
Flank Steak
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Pinch
Salt And Pepper
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1 tablespoon
Fresh Oregano
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1 teaspoon
Ground Cumin
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1 tablespoon
Minced Fresh Garlic
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.5 bunches
Chopped Fresh Parsley And Fresh Cilantro Leaves
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8
Thin Carrot Slices
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1 cup
Pitted Green Olives
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1
Medium Red Onion, Sliced
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1 bunch
Watercress, Trimmed
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2 tablespoons
Olive Oil
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4
Hard Boiled Eggs Cut Into Quarters
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Butchers Twine
Directions
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Heat oven to 375 degrees.
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The first step is to prepare the flank steak. Using a sharp knife slice it and open it up like a book (see instructions below 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.
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Season meat on both sides with salt and pepper, then place it cut side up, wide side facing you. Season with cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives, eggs and onions horizontally over the full width of the meat.
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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.
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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.
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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.
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For serving cold: put cooked 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 ½-inch to 1-inch pieces about an hour before serving at room temperature.
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