Recipe courtesy of Mary Sue Milliken and Susan Feniger

Stuffed Flank Steak (Matambre)

  • Level: Easy
  • Total: 7 hr 30 min
  • Prep: 6 hr
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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.
  3. Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1inch intervals.
  4. 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.
  5. 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

  1. 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.
  2. about 2 cups of salsa
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