MATAMBRE WITH CHIMICHURRI SAUCE

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Matambre with Chimichurri Sauce image

This rolled flank steak, stuffed with piquant fillings and topped with garlicky chimichurri, is inspired by Argentinian matambre, which is usually fashioned from a cut of mature veal. It's no wonder that its name translates to "hunger killer." How could a great steak be more hearty than this one filled up with goodies?

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil, plus extra for oiling the grill grates
2 links (about 6 ounces) fresh chorizo, removed from casings
One 1 1/2-pound flank steak
Kosher salt and freshly ground black pepper
1 1/2 cups loosely packed fresh cilantro leaves
1 1/2 cups loosely packed fresh Italian parsley leaves
1/3 cup green olives with pimento
2 tablespoons pickled jalapeno slices
2 cloves garlic, crushed and peeled
2 tablespoons Dijon mustard
3 peeled hard-boiled eggs, quartered lengthwise
1 medium carrot, cut into 3-by-1/4-inch sticks
1 small red bell pepper, cut into 1/4-inch strips
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh Italian parsley leaves
1 clove garlic, crushed and peeled
1/4 teaspoon crushed red pepper flakes
1/4 cup red wine vinegar
Kosher salt
1/2 cup extra-virgin olive oil

Steps:

  • For the flank steak: Prepare an outdoor grill for cooking over direct and indirect heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling).
  • Heat a medium skillet over medium heat. When the skillet is hot, add 1 tablespoon olive oil. Add the chorizo and cook, stirring and finely crumbling with a wooden spoon until cooked through, about 4 minutes. Drain on paper towels and let cool.
  • Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, halfway through its thickness. Working from the center line, out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound with the flat side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper and brush with the remaining 2 tablespoons olive oil.
  • Chop the cilantro, parsley, olives, pickled jalapenos and garlic together on a cutting board to make a chunky paste. Brush the steak with the mustard. Spread the herb paste over the steak, leaving empty a 1-inch border around the edges. Pat to adhere the paste to the meat. Starting a third of the way in from the right, make 4 equidistant lines of egg. Between the egg lines, mound lines of chorizo, then carrots and then peppers, covering all but that first third of the steak's surface. Roll the steak around the fillings like a jelly roll, from the filled to the empty side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat.
  • Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally and testing the temperature frequently, until the very center reads 115 degrees F on an instant-read thermometer, for a steak that is well-done on the outside and medium-rare in the center, 25 to 30 minutes more. Transfer the matambre to a cutting board to rest.
  • For the chimichurri sauce: Finely chop the cilantro, parsley and garlic on a cutting board. Transfer to a small bowl and stir in the red pepper flakes, vinegar and 1/2 teaspoon salt. Stir in the olive oil.
  • Untie and slice the flank steak into 6-thick slices on a slight bias. Serve with the chimichurri sauce for drizzling.

Alvaro Amaya
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This is the best matambre recipe I've ever tried.


Muskan Saleem
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I'm not a big fan of matambre, but I really enjoyed this recipe. The chimichurri sauce made all the difference.


Zulekha Bibi
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This recipe is easy to follow and the results are impressive.


SANI MOHAMMED
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I love the combination of flavors in this dish. The matambre is savory and the chimichurri sauce is tangy and refreshing.


Promise Chinonso
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This is a great recipe for a special occasion.


chris burke
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I've never had matambre before, but I'm glad I tried this recipe. It's now one of my favorite dishes.


amirah roldan
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This recipe is a bit time-consuming, but it's worth it. The matambre is so tender and flavorful.


Qais Ahmadi
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The chimichurri sauce is to die for!


hope armstrong williams
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This is my new favorite recipe for matambre. It's so easy to make and the results are always amazing.


Thapa family
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I made this for a party and it was a hit! Everyone loved it.


Elijah Delight
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The matambre was delicious and the chimichurri sauce was the perfect complement. I served it with mashed potatoes and roasted vegetables.


Zinhle Mbongwa
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This matambre recipe is a keeper! The chimichurri sauce is amazing and really makes the dish. I will definitely be making this again.