Argentine Stuffed Flank Steak: Matambre

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Excellent! Delicious, I had experience stuffing flank steak. I liked the sauce reduced of the wine and the meat juices.

There is a comment of a person ending up with a wine soup? You needed to simmer for 1 1/2 hours to get a delicious sauce. The filling was tasty. I marinated the meat for 20 mts in the refrigerator with fresh grated garlic salt pepper and olive oil.

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OK, SO IM TRYING TO COOK DISHES FROM ALL OVER LATIN AMERICA AND THIS WAS MY FIRST CHOICE. I AM SO NEW TO COOKING AND HAD NO IDEA HOW TO BUTTERFLY A STEAK BUT I DID THE BEST I COULD, THEN THE TYING OF THE TWINE PART WAS SORT OF DIFFICULT FOR ME AS WELL, BUT I GOT A LIL HELP FROM MY SISTER. OVER ALL, MY DISH CAME OUT FABULOUS AND THERE WERE NO LEFT OVERS SO IM GUESSING I DID EVRYTHING RIGHT! TOTALLY LOVED IT!

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A much better and more flavorful recipe of mine calls for marinating of the butterflied flank steak (olive oil, red wine vinegar, crushed sage, garlic, S&P for at least 24 hrs before filling, assembling and cooking. It's easier to handle if you butterfly it before it's covered with oil. I also don't braise it - I brown it well on all sides, then finish it off in the oven (just enough for the middle to come to appropriate temp. Comes out very flavorful and tender.

When you can't find a large enough flank steak, just make several mini Matambres at the same time (if you're trying to feed a lot of people or downsize the filling and make a smaller one (for fewer people. Smaller ones will cook faster and look just as nice.

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Overall, I think this recipe was more on the mark than some of the other "Americanized" recipes from Argentina. Matambre is actually a combination of the words Matar and Hambre (kill and hunger.

This "hunger killer" can be stuffed with just about any vegetable and egg type. I've had goose eggs, quail eggs and hen eggs, carrots, parsnips, any type of onion (my personal favorite onion type being the Vidalia onion and garlic. If you roast the garlic it makes the matambre take on a completely different flavor.

Contrary to Tyler, I don't used the red pepper. You can get the spice from the oregano and other Italian herbs if you stay faithful to them and not over do anything. The Argentinians are into subtle flavors that tend to build as you eat the dish.

As for olives, Italian style olives are the most authentic. In Buenos Aires, where I lived, the population is over 70 percent Italian decent. They are really big into the Italian flavors. So any decent castelvetrano or cerignola type olive works best.

Make sure that you braise the meat roll in a good wine. A dry Malbec like Tyler recommends is best.

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it tasted very good. we thought recipe became complicated when we could not find a 2-1/2 whole piece of flank steak and a butcher to butterfly it. Please note we went to the most expensive butcher in our town!
We'd like suggestions as to what to do with all the broth left over. It seems like a waste.
Tasted excellent though.

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I was a little hesitant about trying this, but the picture got me. I didn't have spinach on hand so used broccoli. Came out tender and very tasty. I don't see why the leftovers won't make great sandwiches, as most of the fat has cooked out. Try it
DOC

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This dish looked and smelled incredible. Unfortunately for all the ingredients that are used, the taste seemed to be missing.

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My husband and I try new recipes constantly. This was a lot of work but no taste...I think to cook the meat on wine for over an hour make everything taste like wine, the flavor is more like boiled wine....I love footnetwork but this recipe should be erased...definitly the worst recipe we ever tried. We didn't finish our meal and threw away the rest of it...sorry for being too honest...

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Expected a lot more flavor from all of the ingredients. If it was a simpler recipe it might be worth making again. Too much work for just okay results.

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The steak had a great visual appeal

Unfortunately it was not very tasty

I will not make this one again Jake