“Matambre” Rolled Flank Steak

Ingredients:

• 1 1/2 to 2 lbs flank steak
• 2 clove(s) garlic (finely chopped)
• 1 teaspoon(s) ground cumin
• 1 tablespoon(s) fresh oregano (chopped)
• 2 large handfuls baby spinach leaves
• 1 red bell pepper (cut into thin strips)
• 1 to 2 carrots (cut into thin sticks)
• 1 to 2 hard boiled eggs (sliced or left whole)
• 1/2 cup(s) pitted green olives
• Salt and pepper

Instructions:

Ask the butcher to butterfly the flank steak so it becomes a larger, thinner piece of meat or butterfly the flank steak yourself by slicing horizontally through the meat almost all the way to the end, then open it like a book. You can begin cutting on one side and working your way across or start by making a shallow cut in the middle of the piece meat, about halfway down through the thickness of the meat, and then work your way out to both sides.

If the meat is thicker in some parts than others, use a meat tenderizer to pound the meat to the same thickness.

Preheat oven to 350 ºF (177 ºC).

Sprinkle salt, pepper, garlic, cumin and oregano on one side of the meat.

In the middle of the meat, leaving a border of 1-2 inches (2.5 to 5 cm) on the top and bottom, evenly layer the spinach leaves, bell pepper, carrot, eggs and olives.

Roll up the flank steak along the long side to form a tight roll with the vegetables, egg and olives inside. Tie the roll up securely in several places with kitchen twine. Season the outside with salt and pepper.

In an ovenproof sauté pan, heat a drizzle of oil and sear the rolled flank steak on all sides until it’s nicely browned.

Transfer to the oven and roast uncovered for 25 to 30 minutes, or until a thermometer registers around 125 ºF (52 ºC).

Remove the Matambre from the oven and let it rest until cooled. Transfer to a refrigerator to cool completely before slicing.

 

Recipe from marksdailyapple.com