Matambre (Rolled Stuffed Flank Steaks)

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I loved this meal, but altered it between another Matambre recipe I saw in the Food & Wine Magazine. First off, I didnt use such a big peice of flank steak and I should have lowered the total cooking time in the Dutch Oven to about 1 hr 15min. Instead of spinach, I blanched and dried some Kale and added that. I don't like the wiltiness or taste of spinach. I took out the eggs and added parsnips to the carrots. So inside the meat, I sprinkled the diced garlic, then rolled Kale, carrots and parsnips. It was delicioius. I made a bunch of the beef/bacon sauce and used that over the meat and I made some mashed potatoes. It was delicious. I didn't make the salsa because with the beef sauce was great, and it reduced beautifully when it called for it (don't know why previous cook couldn't get it to reduce. I would recommend my fillings to anyone, and if the idea of the salsa is too much work, I don't think its needed. I won't make it next time because I love the way it turned out.

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This was good, but not great. Gave it three stars as I probably wouldn't make it again, given the effort required. We had to boil the stock for a long, long time (more than an hour to give the sauce some thickness... even after adding some cornstarch.

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I made this last night for dinner guest. They were so amazed how moist this flank was. I stuffed with garlic, baby spinach leaves, thin carrot slices and sprinkled cayenne. But I held off on the eggs. My husband just didn't want eggs in his steak.
The sauce was excellent! Instead of argentine red wine I use martini rossi's rosso vermouth. Everyone enjoyed the sauce and we should have had a crusty french or italian bread to dip with.
The salad was a nice refreshing touch to put on the steak but not necessary. I imagine the salsa would have gone better with the grilled eggplant but I ran out of time and could not get that done.
I will definitely use this receipe again and have already passed a copy to our dinner guests.
We love you Emeril and this was a kickin' 5+ in my recipe book!

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Fantastic flavor and very tender. Outstanding presentation when cut in nice round slices. I made it with two 1 1/2 lb pieces of flank steak, had the butcher run them through his tenderizer machine and then only needed to pound them lightly for eveness instead of butterflying the meat. I made two individual rolls, each about 8 in in length and simmered them for 1 3/4 hrs. The only thing I added to the filling were some large spanish olives filled with piminto, cut in half lengthwise. The sauce was marvelous, needed no extra seasoning.

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Love, Love Love this receipe. Had a similar receipe about 30 years ago, but lost it. SO happy to find it again. Thank you Emeril!!!

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I prepared this recipe for a friend, and he was absolutly wild about it! the flavor was mouthwatering and very entertaining to the palate. I love to cook so this recipe was different and added a challenge for me , esp with the boiled eggs. Also, with the array of colors(salsa too! it made a great presentation. I served fresh steamed string beans and a crusty bread for the juices.It was a great success and fun preparing.

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Emeril's recipe for Matambre is impressive when plated, wonderful when tasted, and very simple to make. I would be careful on the salt as the pancetta already adds saltiness. It took me about 30 minutes to prep the meat for cooking. The meat cooked itself in the pan with minimal additional work.