Prepare to embark on a mouthwatering journey through Argentina's most delectable and show-stopping dish that will transform your dinner table into a gourmet experience! Matambre is not just a meal; it's a culinary masterpiece that combines tender flank steak with a vibrant, flavor-packed stuffing that will make your taste buds dance with excitement. Whether you're looking to impress dinner guests or treat your family to an extraordinary meal, this recipe promises a perfect blend of rustic charm and sophisticated taste that will transport you straight to the heart of Argentina.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Argentinian
Serves: 6 servings
Ingredients
- 2 lbs flank steak
- 1 cup spinach, chopped
- 1/2 cup carrots, grated
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1 egg
- Salt and pepper to taste
- Olive oil for searing
Instructions
- Butterfly the flank steak by placing it horizontally on a cutting board and carefully slicing it horizontally, opening it like a book to create a thin, even surface. Pat the steak dry with paper towels.
- In a mixing bowl, combine chopped spinach, grated carrots, chopped onion, minced garlic, breadcrumbs, and egg. Mix thoroughly to create a uniform stuffing mixture. Season with salt and pepper.
- Spread the prepared stuffing evenly across the opened flank steak, leaving a small border around the edges to prevent filling from spilling out during rolling.
- Carefully roll the steak tightly from one end to the other, ensuring the stuffing remains compact inside. Secure the roll using kitchen twine or toothpicks at 1-inch intervals.
- Preheat the oven to 350°F (175°C). Season the exterior of the rolled steak with additional salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled steak on all sides until golden brown, approximately 2-3 minutes per side.
- Transfer the skillet with the seared steak directly into the preheated oven. Roast for approximately 45-60 minutes, or until the internal temperature reaches 135°F for medium-rare.
- Remove from oven and let the matambre rest for 10-15 minutes before slicing. This allows the juices to redistribute and makes cutting easier.
- Remove kitchen twine or toothpicks, slice into 1-inch thick portions, and serve hot. Optionally, garnish with fresh herbs or serve with a chimichurri sauce.
Tips
- Butterflying Technique: Use a sharp knife and a steady hand when opening the flank steak. Take your time to create an even thickness for uniform cooking and rolling.
- Stuffing Consistency: Ensure your stuffing isn't too wet. Squeeze out excess moisture from vegetables to prevent a soggy filling.
- Tight Rolling is Key: Roll the steak as tightly as possible to keep the stuffing compact and ensure even cooking.
- Twine Matters: Use kitchen twine or toothpicks evenly spaced to maintain the roll's shape during cooking.
- Temperature Control: Use a meat thermometer to achieve your desired doneness. 135°F for medium-rare is perfect for keeping the meat juicy.
- Resting is Crucial: Always let the matambre rest after cooking to allow juices to redistribute, ensuring a more tender and flavorful result.
- Serve with Flair: Consider pairing with chimichurri sauce or a fresh herb garnish to elevate the presentation and flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
