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Matambre

Matambre recipe image
This International beverage features Flank steak, butterflied, Red wine vinegar, Garlic, finely chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 99.2
Dietary: Gluten-free
Description
This International beverage features Flank steak, butterflied, Red wine vinegar, Garlic, finely chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 lg Flank steak, butterflied
  • 1/4 cup Red wine vinegar
  • 1 teaspoon Garlic, finely chopped
  • 1/2 teaspoon Thyme, dried
  • 1 bn Spinach
  • 2 Carrots, peeled, cut in
Directions
  1. 1
    quarters lengthwise 2 Eggs, hard-cooked,
  2. 2
    cut in -quarters lengthwise 1 md Onion, thin sliced and -separated into rings 2 tb Parsley, finely chopped 1/2 ts Red pepper flakes 1 ts Sea salt 2 tb Vegetable oil 2 c To 3 c beef broth
  3. 3
    Place the meat in a glass dish.
  4. 4
    Mix together the vinegar, garlic and thyme.
  5. 5
    Pour over the meat and let marinate for 1 or 2 hours at room temperature.
  6. 6
    Preheat the oven to 375 degrees F (191&# 194;°C).
  7. 7
    Wash the spinach under cold running water; drain and trim off the stems.
  8. 8
    Spread the leaves evenly over the meat.
  9. 9
    Lay the carrots, in rows, across the grain of the meat.
  10. 10
    Place the egg quarters between the rows of carrots.
  11. 11
    Scatter the onion rings over the eggs and carrots, then
  12. 12
    sprinkle the parsley, red pepper flakes and salt over all.
  13. 13
    Carefully roll up the meat with the grain, jellyroll fashion.
  14. 14
    Secure with toothpicks and lace up with string.
  15. 15
    Or tie with string at 1-inch intervals.
  16. 16
    Heat the oil in a dutch oven.
  17. 17
    Add the meat and brown well on all sides.
  18. 18
    Add the stock, cover tightly, and bake for 1 hour.
  19. 19
    Remove the matambre from the pan to a board and let rest for 10 minutes.
  20. 20
    Using a sharp knife, remove the strings and cut the roll into 1/4 inch slices.
  21. 21
    Arrange on a heated platter and moisten with a little of the cooking broth.
  22. 22
    serve cold: In Argentina, the matambre is poached, then removed from the pot and pressed under weights until the juices
  23. 23
    drain off.
  24. 24
    It is refrigerated until chilled, then served as a hors d'oeuvre, cut into thin slices

Nutrition Facts

Servings 4

Amount Per Serving
Calories 99.2kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 1.7g9%
Cholesterol 20.5mg7%
Sodium 73.1mg4%
Total Carbohydrate 6.5g3%
Dietary Fiber 2.1g9%
Sugars 2.5g
Protein 8.5g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beef, beverage, butterflied, carrots, chopped, cut, dried, finely, flank, garlic, international, matambre, peeled, red, spinach, steak, thyme, title, vinegar
Read it online: https://www.chefs-mate.com/recipe/matambre/