Matambre – Argentinian Stuffed Flank Steak

This Matambre is Associate in Nursing Argentinian Stuffed beefsteak with exhausting stewed eggs, bell peppers, a combination of cilantro, garlic and vegetable oil. The matambre is then grilled just right and turn over skinny slices before enjoying.

Matambre – Argentinian Stuffed Flank Steak
Matambre – Argentinian Stuffed Flank Steak

What Is Matambre?
Matambre, conjointly called saudero in some occupant countries, is that the name of a dish consisting of a skinny cut of beef, like beefsteak. once translated virtually from Spanish, the word “matambre” may be a combination of 2 words: matar and hambre. Matar means that “to kill”, and hambre means that “hunger”. Therefore, “matambre” translated virtually means that hunger killer. it's conjointly observed as Matambre Arrolado or Matambre Relleno.

What Is Flank Steak?
Flank steak comes from the cow’s lower chest or striated muscle. i really like victimisation it, as a result of it’s typically cheap, however a brilliant flavorsome and versatile cut of beef. It’s typically sold  a few foot long and one in. in thickness. This cut is additionally called wink cut of meat or London broil.

Matambre – Argentinian Stuffed Flank Steak

INGREDIENTS:

  • 2 lb flank steak
  • 1/4 cup olive oil
  • 5 cloves garlic minced
  • 1/4 cup cilantro chopped
  • 1/4 cup parsley chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp red pepper flakes
  • 2 hard boiled eggs quartered
  • 1/2 green bell pepper sliced
  • 1/2 red bell pepper sliced

INSTRUCTIONS:

  1. Prepare grill: Prepare your grill for cooking over medium direct heat.
  2. Butterfly the flank steak: Using a sharp knife slice it and open it up like a book (see instructions above for how to butterfly a flank steak). If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
  3. Make chimichurri: In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
  4. Spread sauce over steak: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
  5. Assemble matambre: Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
  6. Grill: The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.
  7. Rest: Let the roll rest for 15 minutes before slicing into it.

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