Matambre is an Argentinian stuffed beef roll, which is also called a relleno. This delectable recipe is perfect for special occasions or when you have enough time to cook.

The meat must be marinated ahead of time and I prefer keeping it in the fridge overnight, so that the flavors infuse into the meat. I often use a re-sealable bag, so that it is convenient to turn the marinated meat at least once.

This yummy dish can be served hot or cold. Either is fine with me, but do not forget to serve it with chimichurri on the side to complete the dish- Argentinian grilled meat almost always goes with it.

 

Makes 4-6

Ingredients:

1 1/2 pounds flank steak

1 cup olive oil

4 garlic cloves, finely chopped

3 tablespoons vinegar

3 tablespoons lime juice

Salt and pepper to taste

1 large carrot, peeled and cut into thin strips

1/2 red pepper, cut into thin strips

1 cup fresh spinach leaves

3 cooked eggs, sliced

2 cups beef stock

1 bay leaf

1 tablespoon fresh thyme

1/2 onion, diced

 

Slice the steak in half to make a butterfly cut. Spread the meat open and then pound it using a meat pounder until its thickness is reduced by 1/4.

After, place the steak in a baking dish or re-sealable bag. Marinate it in olive oil, 3/4 of the garlic, lime juice, vinegar, salt and pepper for at least 3 hours or up to overnight.

Preheat the oven to 350F.

Once the meat has been marinated, lay it on a flat surface or baking tray. Put the spinach leaves on top of it and then add the red pepper. Top it with the carrots and the cooked eggs. Roll the meat around the filling and then tie it with a kitchen string.

Heat the olive oil in a large saucepan over high heat. Fry the steak roll for 3 minutes per side or until browned. Transfer the meat roll to a baking dish. Pour in the beef stock, thyme, onions, bay leaf and the remaining garlic. Bake the matambre for an hour or until the meat is cooked and tender. Add more broth if needed, we want the roll to be a little juicy and not dry.

Remove the matambre from the oven and let it stand for 15-20 minutes. Cut the string and then slice the roll into 1/2 inch pieces before serving. Serve warm or cold.

 

Photo Courtesy Of:   julianrod