Ingredients
- 1 (2 1/2 pound) flank steak
- trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 pound fresh spinach
- washed and drained
- stems trimmed
- 4 small thin carrots
- 4 large hard boiled eggs
- peeled and quartered lengthwise
- 1 cup large pitted green Spanish olives
- halved lengthwise
- 1 large onion
- sliced into rings
- 1/4 cup freshly grated Parmesan
- 1 teaspoon red pepper flakes
- 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
- 1 head garlic
- halved
- 1 large onion
- halved
- 1 handful fresh thyme sprigs
- 1 handful fresh oregano sprigs
- 2 bay leaves
Instructions
- Butterfly the steak by slicing lengthwise and opening it up like a book.
- Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
- With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around.
- Arrange the carrots in long rows across the steak, about 2 inches apart.
- Put the egg strips and olives between the carrot rows.
- Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes.
- Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.)
- Tie with butcher's twine to hold it together, as you would a roast.
- Coat a large Dutch oven or pan with olive oil and put over moderate heat.
- Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes.
- Pour in the wine and enough water to come up almost to the top of the meat.
- Toss in the head of garlic, onion, and herbs to flavor the broth.
- Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking.
- Taste the broth before serving and adjust spices, if necessary.
- Transfer the matambre to a cutting board and let rest for 15 minutes.
- Remove the kitchen strings and cut crosswise into 1-inch slices the colors of the filling will look absolutely gorgeous spiraled in the steak.
- Spoon some of the sauce over the meat and serve.
- Matambre is good hot, room temperature, or cold.
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