Stuffed Flank Steak (Matambre)

Total Time:
7 hr 30 min
Prep:
6 hr
Cook:
1 hr 30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 (3 to 4 pound) flank steak
  • Marinade:
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons crushed oregano
  • 3 teaspoons cumin seeds, toasted and crushed
  • 3 garlic cloves, minced
  • Filling:
  • 1 small bunch spinach, cleaned, stems removed
  • 3 small carrots, peeled, halved lengthwise and parboiled
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 to 2 quarts beef stock (to cover meat)
  • SALSA CRIOLLA
  • 2 medium onions, finely chopped
  • 3 medium tomatoes, seeded and finely chopped
  • 2 jalapeno chiles, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1/4 bunch Italian parsley, finely chopped
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
Directions
Filling:
  • Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight.

  • Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat.

  • Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1inch intervals.

  • Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat.

  • Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness. To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4 inch slices. Serve with Salsa Criolla.

SALSA CRIOLLA
  • In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper. Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture. Mix well, cover and refrigerate until ready to use. Adjust seasonings before serving with the meat.

  • about 2 cups of salsa


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