Matambre Recipe

See Also: Appetizers · Beef Dishes · Main Dishes

Matambre

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1 large flank steak
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 cup red wine vinegar

fresh spinach leaves
1-2 carrots, sliced lengthwise into long strips
2 - 3 hard cooked eggs, quartered lengthwise
1 small onion, sliced into very thin rings
2 tablespoons fresh parsley, freshly snipped
1/4 - 1/2 teaspoon red pepper flakes
1 teaspoon fine sea salt

2-3 tablespoons olive oil
3 cups beef broth

Butterfly the steak and gently pound the middle "connector" to make it as flat as possible without separating the meat into two pieces. Place flank steak in a flat glass dish and sprinkle with garlic, thyme and vinegar. (it is o-k to roll it up a bit to fit the dish) Marinate 1-2 hours, or even overnight. When ready to cook, preheat oven to 375 degrees. Place meat out flat on work surface, discarding any marinade left in the dish. Arrange spinach leaves over the meat, and then make 3-4 rows of carrots. Place egg quarters between carrot rows and then sprinkle the whole thing with the sliced onions. Sprinkle with parsley, red pepper and salt. Roll tightly like a jelly roll, making sure the meat is all the way around the vegetables. Tie in several places with cooking twine. Heat oil in a Dutch oven or other heavy bottomed pan. Brown the meat on all sides for about 4-5 minutes. Then add the beef broth, cover, and put into hot oven. Bake 60-70 minutes. This can be served hot, but is more traditional chilled and then sliced and served as an appetizer. The remaining cooking broth can be reduced and served as a sauce, if desired.

Recipe created 2008-02-25.