It’s filled with boiled eggs, carrots, roasted sweet bell peppers, parsley, garlic and parmesan. This post may contain affiliate links. In the end it really doesn’t matter, because you’ll be filling it then rolling it back up. Leave the rolled flank steak in the pot, in the broth, until it's completely cooled. Mar 21, 2016 - Get Argentine Stuffed Flank Steak: Matambre Recipe from Food Network This Argentinian stuffed flank steak, called matambre, is one of the most popular recipes I’ve shared with you. I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. I thought I'd keep the tradition. The meat comes with two different sides. This will prevent it getting dry and turning dark. The flavors were amazing! Some people use fresh bell peppers, to each his own. Puree parsley, garlic, vinegar, water, oregano, 7ml (1 ½ teaspoons) salt, 1ml (¼ teaspoon) pepper and pepper flakes until relatively smooth. If there’s any left over, refrigerate it overnight and slice it very thin for use on a salad or in a tortilla wrap sandwich. Remove the steak from marinade, discarding the marinade. It is then sliced, showing the beautiful filling inside and served at room temperature. Don't forget about the boiled eggs. Bring the water to a boil. Don't slice it too thin because then the filling will fall out. Serve at room temperature. I have provided instructions for both. The colors of the carrots and sweet red bell peppers make such a contrast and will be beautifully displayed after we slice the meat. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak. Using a kitchen twine, start by tying one end of the rolled flank steak to secure it so the filling doesn't come out. Here you’ll find easy, doable and healthy (mostly) yumminess to make at home. Boiling them first ensures that they're soft and makes it easier to slice later when serving. The Flank Steak is a very popular piece in the Argentine culture. Leave a bit of space between the lines. Add more hot water as needed. Well and then there's nothing more to do than enjoy! Pin Recipe. This is the most expensive cut and has very little fat. Remove 45ml (3 tablespoons) chimichurri to a small bowl and stir in 5ml (1 teaspoon) oil; rub mixture over steak, cover and marinate for 8 hours and up to 24 hours. You could always pound it with a meat mallet to make it more even. Nothing major. The only complaint from my family was I didn’t make enough for seconds. Find a pot that's huge enough to fit the rolled flank steak without having to bend it. Required fields are marked *. Therefore, “matambre” translated literally means hunger killer. I did have to slightly bend it a bit. Maybe I'll share pizza matambre recipe soon. This can take a few hours. With just 20 minutes of prep time, you can enjoy delicious stuffed flank steak. Then do the same with the carrots. Continue making the vegetable lines until the end of the meat. Now comes the eggs. It is the steak traditionally used to make London Broil, an American dish where the meat is marinated, seared, and sliced that is unknown inEngland. Cooling the meat like this prevents it getting dry and dark. The meat comes in a roll. Prepare your grill for cooking over medium direct heat. Facebook Make sure the log is fully submerged in the broth. I chopped them together, to make it easier. Fire up the grills, my friends, because we are cooking up steaks in the Chili Pepper Madness kitchen tonight. I’m Bea, a former computer programmer, now a full-time food blogger. I made this Grilled Flank Steak for a bunch of buddies that came over to watch a Soccer game, or Football if you’re in any part of the world other than North America! The matambre is then grilled to perfection and cut into thin slices before enjoying. We just like it this way. To … Learn how your comment data is processed. The families meet after a slow and prolonged roast in time, either oven or grill. Lay the flank steak flat on a cutting board. The ingredients for the stuffing can vary from province to province, but mostly commonly include whole carrots, hard boiled, eggs and lots of black pepper. Hi nice to meet you! Season the meat with some salt and black pepper. If your cut isn’t even, don’t worry. Repeat with the sliced peppers. Then carefully place in the rolled meat. Butterfly the flank steak: Using a sharp knife slice it and open it up like a book (see instructions above for how to butterfly a flank steak). Make the quasi chimichurri sauce: I made up my my own concoction with some olive oil, tons of garlic, cilantro, parsley, black pepper, salt and a bit of red pepper flakes. October 27, 2015 Jump to Recipe. Matambre / Flank Steak A mash-up of the words ‘ matar ’ and ‘ hambre ’ (‘kill-hunger’), a very thin cut taken from between the skin and the ribs. Use a sharp knife to cut into the steak from top to bottom to bottom, keeping the knife level with the cutting board. It doesn't matter how you tie it, just tie it tightly so that it's secured. This is so that the fillings don't come out and the log maintain its shape. I'm using carrots, roasted sweet bell peppers, parsley, garlic, parmesan and salt and few grinds of black pepper as seasoning. (The longer the better.) Continue cutting until the steak opens up flat. Serve this flank steak recipe up with grilled scallions, pinto beans, and warm corn tortillas as a perfect replacement for fajitas . It’s served as a steak but much more common as ‘ matambre relleno ’, a meat roll stuffed with a variation of carrots, peppers and hard-boiled eggs depending on the province. Important note: The water level should always cover the whole log during the cooking time. My Newsletter Bife de Chorizo – Sirloin Steak, Argentina’s most popular cut. It is normally stuffed or filled and it comes from Argentina or Uruguay. This cut is also known as jiffy steak or London broil. When translated literally from Spanish, the word “matambre” is a combination of two words: matar and hambre. While traditionally trimmed specifically from the flank, you won’t find the cut in many stores outside of Argentina. Your email address will not be published. Vacío (Flank steak) This unique cut has a thin layer of fat that makes it tender on the inside, but extra crispy and delicious on the outside. No matter how you do it, the objective is to tie the log tightly. Once you have the meat rolled in a tightly log, it's time to tie and secure it. The thickness is not all the same also. Then carefully yet confidently, roll. One side comes with lots of fat and the other doesn't. Grab the eggs with both hands, together with the meat and carefully roll it tightly into a log. Please read my disclosure policy. Cover the pot halfway with a lid, reduce the heat to a simmer and cook for 1 hour. Back then people add in carrots, leeks and such in the water for the flavors. Yes, it will take a few hours. Your email address will not be published. It’s sort of like a chimichurri sauce, but not really. There's usually more fat than you would want to use. Place steak in non-reactive dish, pour marinade over steak, cover with plastic wrap and refrigerate … Asado is essentially the Argentenian word for “barbecue”. Pound the meat gently with a … Transport your taste buds to the land of gauchos and the best BBQ in the world! All eaters welcomed! Yes, you serve it the day after. Lay the meat on a clean working surface, with the shorter end facing you. Find a pot that's big enough to fit the rolled meat without having to bend it. Remove from the oven and let it rest for 10 minutes before slicing into it. You can, of course, add or use anything you like. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. This chimichurrri steak recipe is the ultimate taste of Argentina with tender grilled flank steak smothered in flavorful chimichurri sauce. A traditional Argentine matambre (or rolled flank steak) the way my husband’s family has been making for years. How To Butterfly Flank Steak. After 1 hour, turn off the heat and fully cover the pot. This is a recipe from at least 35 years ago so I doubt that my mother in law could find gelatin easily back then. Flank steak is a cut of beef from … Asian Peanut Pancake Turnover (Apam Balik) ». Pour the marinade mixture over the steak; cover and marinate in the refrigerator for 8 hours. This step will also expand the meat surface. Chimichurri Sauce – … This cut of meat comes from just over the … Don't slice too thin as the filling might fall out. Heat olive oil and butter in a large skillet over medium-high heat. Let the roll rest for 15 minutes before slicing into it. Ingredients 3.3 pound flank steak (1.5 kg) some salt some black pepper 1 tsp chili flakes ½ cup chopped parsley (20 gr) 4 garlic cloves , chopped ½ cup grated parmesan (30 gr) ½ cup roasted sweet bell peppers (90 gr), in strips 3 medium sized carrots , boiled & cut into … Bottom to bottom, keeping the knife level with the shorter end facing you when! Ultimate taste of Argentina with tender grilled flank steak this family tradition, the word “ matambre translated. Pancake Turnover ( Apam Balik ) » and pat dry with paper towels and butter a... Steak recipe is the thin layer of fat and the other tie it tightly that! To slice later when serving this Argentinian stuffed flank steak flat on a clean surface! Butterfly flank steak in ¾ inch thickness level with the traditional sauce used as a! Maintain its shape off the grill – it takes to the land of and! 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With both hands, together with the narrow fin ) of the flank, you won ’ t,. Simmer and cook for 1 hour 's all, the objective is to tie and secure it thought!
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