Matambre – Argentine Stuffed Flank Steak Recipe 🥩
Description: This Matambre recipe is a cherished gift from Irma Ramirez, a culinary expert from Yuma, Arizona. With slight adjustments, like opting for baby carrots, this dish bursts with South American flavors, making it perfect for a cozy weeknight meal that’s ready in less than 4 hours.
- Cook Time: 2 hours 30 minutes
- Prep Time: 45 minutes
- Total Time: 3 hours 15 minutes
- Servings: 6
- Rating: ⭐⭐⭐⭐⭐ (1 review)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2-3 | Garlic cloves |
| 1 | Hard-boiled eggs |
| 1 1/2 | Crushed red pepper flakes |
| 18 | Strips of bacon |
| 18 | Baby carrots |
| 3 | Spinach leaves |
| 1/2 | Onion |
| 3 | Bay leaves |
| 1 | Sprig of fresh thyme |
| 1 | Cup red wine |
| 1 | Cup beef stock |
Nutrition Facts (per serving):
- Calories: 412.8
- Fat: 20.8g
- Saturated Fat: 7.9g
- Cholesterol: 175.7mg
- Sodium: 648.2mg
- Carbohydrates: 8.2g
- Fiber: 1.6g
- Sugar: 2.9g
- Protein: 39.4g
Instructions:
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Season the Meat: Generously season both sides of the flank steak with Cajun seasoning, salt, and freshly ground black pepper.
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Layer Flavors: Scatter 1 1/2 tablespoons of minced garlic and 1/2 teaspoon of crushed red pepper flakes over one side of the meat.
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Add Fillings: Lay spinach leaves over the seasoned side of the meat, leaving a 1/2-inch margin at all edges. Top with baby carrots and slices of hard-boiled eggs.
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Roll and Tie: Carefully roll the flank steak like a cinnamon roll and tie it with cotton string, ensuring the grain runs lengthwise down the roll.
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Brown the Meat: In a Dutch oven, brown the bacon until crisp, then remove and drain on a paper towel. Leave half of the bacon drippings in the pot and save the other half. Brown the rolled steak on all sides, then set aside.
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Sauté Onions and Herbs: Return the remaining drippings to the pot. Add onions and sauté for 3-4 minutes. Stir in 1 tablespoon of garlic, bay leaves, and fresh thyme. Sauté for an additional 2 minutes, then remove and set aside, discarding the bay leaves.
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Deglaze and Simmer: Deglaze the pot with red wine, scraping to release the flavorful bits. Add beef stock and bring to a boil. Place the browned meat into the pot, reduce the heat to a simmer, cover, and let it cook for 1 1/2 hours or until fork-tender.
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Rest and Reduce: Carefully lift the cooked meat from the pot and place it on a draining rack. Let it rest for 10 minutes. Meanwhile, return the pot to medium-high heat, bring to a slow boil, and reduce the liquid for 5-10 minutes, scraping and stirring to avoid burning.
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Prepare Gravy: Once reduced, remove the pot from the heat and stir in the cooked bacon and onion mixture. Season the gravy to taste.
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Slice and Serve: Transfer the rested meat to a cutting board and carefully snip the twine with shears. Slice the rolled steak into 1-inch thick rounds, resembling cinnamon rolls. Serve topped with the onion gravy alongside simple boiled baby potatoes or your choice of side like rice or noodles.
This Matambre recipe captures the essence of Argentine cuisine with its flavorful stuffing and rich onion gravy, making it a delightful option for a satisfying dinner that’s sure to impress your guests or family. Enjoy! 🍽️🇦🇷
