Ingredients
-
2
-
1/2
-
1
-
1
-
3
-
1 - 3
-
-
1/2
-
8
-
4
-
1
-
1/4
-
-
1
-
Directions
Matambre – Argentine Rolled, Stuffed Flank Steak, , Very tasty, nice presentation, and quite easy to prepare (Except for the butterflying Next time I’d get that done at the butcher shop ) used skirt steak, but with the marinating and slow cooking, it was plenty tender I also substituted grated carrots, and added a couple of spoons of tomato sauce in the marinade I think I would include a bay leaf next time, and it could support a little more spinach, if you happen to like spinach , This was a very different/out of the ordinary meal which we enjoyed I halved the recipes with few problems but I did have trouble rolling it all up together – however I think this may have been my inexperience with butterflying the flank steak and I also think my steak was a bit smaller than called for in the recipe Thanks for sharing!
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Steps
|
1
Done
|
Butterfly the Steaks by Slicing Them Horizontally from One Long Side to Within 1/2 Inch (1 Cm) of the Opposite Side. |
|
2
Done
|
Pound the Steaks Between Plastic Wrap to Flatten Them Further. |
|
3
Done
|
Trim of All Sinew and Fat. |
|
4
Done
|
Lay One Steak Cut Side Up on a 12x18-Inch Jelly-Roll Pan. |
|
5
Done
|
Sprinkle With Half the Vinegar, Half the Garlic, and Half the Thyme. |
|
6
Done
|
Cover With the Other Steak, Also Cut Side Up, and Sprinkle With Remaining Vinegar, Garlic, and Thyme. |
|
7
Done
|
Cover and Marinate For 6 Hours at Room Temperature, or Overnight in the Refrigerator. |
|
8
Done
|
Lay the Steaks End-to-End, in the Direction of the Grain of the Meat, So That They Overlap by About Two Inches. |
|
9
Done
|
Pound the Overlapping Area to Join Them Securely. |
|
10
Done
|
Spread the Spinach Leaves Evenly Over the Meat, and Arrange the Carrots Across the Grain of the Meat in Parallel Rows About 3 Inches Apart. |
|
11
Done
|
Place the Egg Quarters Between the Carrots. |
|
12
Done
|
Scatter the Onion Rings Over the Meat, and Sprinkle the Surface With the Parsley, Salt and Pepper. |
|
13
Done
|
Carefully Roll the Matambre With the Grain, Jelly-Roll Style, Into a Thick, Long Cylinder. |
|
14
Done
|
Tie at 1 Inch Intervals. |
|
15
Done
|
Place the Matambre in a Large Casserole or Roasting Pan Along With the Beef Stock. |
