Stuffed Flank Steak

Matambre is a popular Argentinean dish that features a flank steak stuffed with a flavorful combination of spices, vegetables, and hard-cooked eggs. This beautiful and delicious dish is best enjoyed roasted, pressed, chilled, and sliced. It can be served with Chimichurri or any salsa of your choice. Matambre is a versatile dish that can also be prepared using other cuts of meat such as veal breast. The preparation time for this dish is around 2 hours, plus additional time for marinating the steak.

MAKES: 6 to 8 servings

TIME: 2 hours, plus time to marinate

INGREDIENTS:

• 1 flank steak, 1 1/4 to 1 1/2 pounds
• Salt and freshly ground black pepper
• 1 teaspoon fresh marjoram or oregano leaves or 1/2 teaspoon dried
• 1 teaspoon ground cumin
• 1 tablespoon minced garlic
• 1 bunch fresh parsley or 1/2 bunch parsley and 1/2 bunch cilantro
• 3 medium carrots, cut lengthwise into quarters
• 2 hard-cooked eggs, chopped
• 1 large red or white onion, cut into chunks
• 1 bunch spinach, watercress, or arugula, well washed and chopped
• 2 tablespoons extra virgin olive oil

INSTRUCTIONS:

1. Heat the oven to 375°F.
2. Butterfly the flank steak: Using a long, sharp knife, cut the steak almost in half with the grain, then flip it open, like a book.
3. Sprinkle salt and pepper on both sides of the steak.
4. Turn the steak cut side up, with the wide side facing you.
5. Sprinkle the marjoram, cumin, and garlic over the steak.
6. Cover the steak with a layer of parsley.
7. Arrange the carrots, eggs, and onion in vertical rows, making 2 rows of each (you won’t have enough to make rows across the entire steak).
8. Scatter a relatively even layer of spinach over all the ingredients.
9. Roll the steak up like a jelly roll, starting with the narrow side, making sure the grain of the steak runs the length of the roll.
10. Tie the rolled steak in 3 or 4 places using butcher’s twine.
11. Heat the olive oil in a Dutch oven or roasting pan over medium-high heat.
12. Brown the steak on all sides for about 15 minutes.
13. Transfer the pan to the oven and roast for 1 1/4 to 1 1/2 hours, until the meat is tender to the touch.
14. Transfer the cooked steak to a cutting board or a clean baking dish and let it rest for 30 minutes.
15. If you want to eat it immediately, slice and serve. If you prefer to chill it, weight it with a plate and something heavy, then chill it overnight.
16. Before serving, slice the chilled matambre into 1/2- to 1-inch pieces and allow them to come to room temperature.

SERVING SUGGESTION:

Matambre can be served as a main course or as part of a buffet. It pairs well with Chimichurri sauce or any salsa of your choice. The flavors and textures of the stuffed flank steak are truly delightful and will impress your guests.

VARIATION – STUFFED FLANK STEAK, ASIAN STYLE:

For an Asian twist on this recipe, you can substitute minced fresh ginger for the marjoram and cumin. Replace the hard-cooked eggs with sautéed mushrooms and use chopped scallions instead of red onion. Instead of salt, sprinkle the stuffing with a bit of soy sauce. Use dark sesame oil and peanut or neutral oil (like grapeseed or corn) instead of olive oil. This variation adds an exciting flavor profile to the dish, infusing it with the aromas and tastes of Asian cuisine.

Enjoy your delicious Matambre!