Best 2 Matambre Argentine Stuffed Flank Steak Recipes

**Matambre: A Journey Through Argentina's Culinary Heritage**

**Matambre**, a traditional Argentine dish, is a stuffed flank steak that captivates taste buds with its rich flavors and unique preparation. This culinary gem, often served as a main course, boasts variations across different regions, offering a tapestry of tastes and textures. In this comprehensive guide, we present a collection of mouthwatering Matambre recipes that showcase the diversity and artistry of Argentine cuisine.

From the classic Matambre a la Genovesa, filled with aromatic pesto, hard-boiled eggs, and vibrant vegetables, to the hearty Matambre Arrollado, stuffed with a savory filling of ground beef, spices, and herbs, each recipe promises a distinct culinary experience. We also venture into the realm of Matambre al Horno, baked to perfection in a flavorful broth, and Matambre a la Pizza, a delightful fusion of steak and pizza flavors.

For those seeking a vegetarian alternative, our Matambre de Verduras features a vibrant array of grilled vegetables, while the Matambre de Pollo offers a succulent twist with a chicken filling. And for a taste of the Pampas, Matambre a la Parrilla, grilled over an open fire, delivers a smoky, charred flavor that transports you to the heart of Argentina's countryside.

Prepare to embark on a culinary journey through the vibrant flavors of Matambre, a dish deeply rooted in Argentine tradition. With our curated collection of recipes, you'll discover the versatility and allure of this cherished dish, sure to tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ARGENTINE STUFFED FLANK STEAK: MATAMBRE

Argentine Stuffed Flank Steak: Matambre image

Provided by Tyler Florence

Categories main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 (2 1/2 pound) flank steak, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 pound fresh spinach, washed and drained, stems trimmed
4 small thin carrots
4 large hard boiled eggs, peeled and quartered lengthwise
1 cup large pitted green Spanish olives, halved lengthwise
1 large onion, sliced into rings
1/4 cup freshly grated Parmesan
1 teaspoon red pepper flakes
1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
1 head garlic, halved
1 large onion, halved
1 handful fresh thyme sprigs
1 handful fresh oregano sprigs
2 bay leaves

Steps:

Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher's twine to hold it together, as you would a roast.
Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

MATAMBRE - ARGENTINE STUFFED FLANK STEAK

Matambre - Argentine Stuffed Flank Steak image

My other mother, Irma Ramerez in Yuma Arizona gave me this one. The only thing I changed was going to baby carrots.

Provided by Pierre Dance

Categories Meat

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 lbs flank steaks, butterflied and pounded thin
1 tablespoon cajun seasoning
1 1/2 tablespoons garlic, minced
18 spinach leaves, washed and dried
18 baby carrots, halved lengthwise
3 hard-boiled eggs, sliced, 1/4 inch thick
1/2 teaspoon crushed red pepper flakes
3 slices thick deli bacon, cut into 1/4 inch wide pieces
1 onion, thinly sliced
1 tablespoon garlic, minced
2 bay leaves
1 tablespoon fresh thyme, chopped
1 cup red wine
3 cups beef stock

Steps:

Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.
Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.
Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.
Top with Baby Carrots and Egg Slices.
Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll.
In a dutch oven brown Bacon 'til crisp, remove and drain bacon on a paper towel.Leave half of the dripping in the pot , save the other half.
Brown rolled steak on all sides.
Set aside.
Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes.
Add 1 TBS Garlic.
Bay Leaves, and Thyme.
Saute 2 minutes.
Remove and set aside.
Discard the Bay Leaves.
Deglaze the pot with wine.
Scrape to release the goodies.
Add stock, bring to a boil.
Put meat into the pot, reduce heat to a simmer, cover.
Simmer 1 1/2 hours'til it's fork tender.
Carefully lift the meat from the pot.
Place on a draining rack, let it rest for 10 min.
Return pot to med-high, bring to a slow boil and reduce for 5-10 min.
scrap and stir, don't let it burn.
Remove pot from heat, add bacon and the cooked onion mix, season to taste.
Move the meat to a cutting board.
Carefully snip the twine with shears.
Cut as you would a cinamon roll, 1 inch thick.
Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.

Tips:

Choose a flank steak that is at least 1 inch thick and has a consistent thickness throughout.
Pound the flank steak with a meat mallet to tenderize it and make it more even in thickness.
Season the flank steak generously with salt and pepper before stuffing it.
Use a variety of fillings for your matambre, such as hard-boiled eggs, olives, pickles, carrots, and cheese.
Roll the flank steak tightly and tie it securely with kitchen twine.
Brown the matambre in a hot skillet before braising it in a flavorful liquid, such as beef broth, wine, or tomato sauce.
Cook the matambre until it is tender and cooked through, about 1-1/2 to 2 hours.
Let the matambre cool slightly before slicing it and serving.

Conclusion:

Matambre is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a party appetizer. With its tender flank steak and flavorful filling, matambre is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to cook flank steak, give matambre a try!