February Recipe - Stuffed Flank Steak (Matambre)
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Stuffed Flank Steak (Matambre)
This hearty, eye-catching beef rool, served hot or cold, is called matambre, which means "kill hunger." Marinate the beef overnight for maximum flavor.
1 1/2 pound flamk steak, all visible fat removed MARINADE 1/4 cup red wine vinegar 1 tablespoon olive oil 2 cloves garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme, crumbled 1/2 teaspoon coriander seeds, ground using a mortar and pestle 1/4 teasppon salt 1/8 teaspoon black pepper FILLING 2 cups spinach leaves, rinsed, stems removed (about 4 ounces) 2 medium carrots 1 small onion, thinly sliced 4 cloves garlic 1/2 red bell pepper, thinly sliced 1 hard-boiled egg, peeled and cut into wedges, yolk discarded 1 serrano pepper, seeded and chopped 1 teasppon dried oregano, crumbled 1/4 teaspoon salt 1/8 teaspoon black pepper COOKING LIQUID 2 Cups water 1 Cup low-sodium beef broth
Butterfly the flank steak using a long, sharp knife (a Chinese chef's knife works well), cutting parallel to your surface and starting at the widest edge, stopping about 1/2 inch from the other edge. Open the split flank steak and remove any visible fat or gristle. Place a peice of plastic wrap on top of the steak. Pound steak with the flat side of a meat mallet to help break up the tissue. Do not pound thinner than 1/4 inch. In a nonmetallic bowl or artight plastic bag, combine the marinade ingredients. Add the steak, turning it a few times to completely coat it in the marinade. Chill for approximately 8 hours. About 15 to 20 minutes before preparing the filling, gather the ingredients for it. When ready to assemble filling, preheat oven to 375 F. Lay the opened flank steak on a cutting board or baking sheet. Evenly place filling ingredients over steak in the order listed above. Starting from the longest edge, roll the steak around the filling (like a jelly roll) and, using kitchen string, tie the steak at 2 inch intervals to secure it. Place steak in a Dutch oven or deep stockpot and add the cooking liquid, Bake for 1 1/2 hous, or until beef is tender. Remove from liquid; let stand at least 10 minutes before slicing. Serve hot or cold. When sliced crosswose, this beef roll reveals a colorful filling. COOK'S TIP For extra appeal, use a peeler to cut the carrots lengthwise, evenly spacing the strips. The carrot will resemble a flower when the beef roll is cut.
Serves 6: about a 1- inch slice per serving Calories: 211 Protein: 27 g Carbohydrates: 7 g Cholesterol: 65 mg Sodium: 305 mg Total fat: 8 g - Saturated 3 g - Polyunsaturated 0 g - Monosaturated 3 g