Argentina Skirt Steak Matambre Recipes

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MATAMBRE - ARGENTINIAN STUFFED FLANK STEAK



Matambre - Argentinian Stuffed Flank Steak image

This Matambre is an Argentinian Stuffed Flank Steak with hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.

Provided by Joanna Cismaru

Categories     Main Course

Time 35m

Number Of Ingredients 11

2 pound flank steak
1/4 cup olive oil
5 cloves garlic (minced)
1/4 cup cilantro (chopped)
1/4 cup parsley (chopped)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
2 hard boiled eggs (quartered)
1/2 green bell pepper (sliced)
1/2 red bell pepper (sliced)

Steps:

  • Prepare grill: Prepare your grill for cooking over medium direct heat.
  • Butterfly the flank steak: Using a sharp knife slice it and open it up like a book (see instructions above for how to butterfly a flank steak). If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
  • Make chimichurri: In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
  • Spread sauce over steak: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
  • Assemble matambre: Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
  • Grill: The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.
  • Rest: Let the roll rest for 15 minutes before slicing into it.

Nutrition Facts : Calories 484 kcal, Carbohydrate 3 g, Protein 52 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 229 mg, Sodium 447 mg, Sugar 1 g, ServingSize 1 serving

ARGENTINE STUFFED FLANK STEAK: MATAMBRE



Argentine Stuffed Flank Steak: Matambre image

Provided by Tyler Florence

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 16

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

Steps:

  • 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.

MATAMBRE WITH CHIMICHURRI SAUCE



Matambre with Chimichurri Sauce image

This rolled flank steak, stuffed with piquant fillings and topped with garlicky chimichurri, is inspired by Argentinian matambre, which is usually fashioned from a cut of mature veal. It's no wonder that its name translates to "hunger killer." How could a great steak be more hearty than this one filled up with goodies?

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil, plus extra for oiling the grill grates
2 links (about 6 ounces) fresh chorizo, removed from casings
One 1 1/2-pound flank steak
Kosher salt and freshly ground black pepper
1 1/2 cups loosely packed fresh cilantro leaves
1 1/2 cups loosely packed fresh Italian parsley leaves
1/3 cup green olives with pimento
2 tablespoons pickled jalapeno slices
2 cloves garlic, crushed and peeled
2 tablespoons Dijon mustard
3 peeled hard-boiled eggs, quartered lengthwise
1 medium carrot, cut into 3-by-1/4-inch sticks
1 small red bell pepper, cut into 1/4-inch strips
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh Italian parsley leaves
1 clove garlic, crushed and peeled
1/4 teaspoon crushed red pepper flakes
1/4 cup red wine vinegar
Kosher salt
1/2 cup extra-virgin olive oil

Steps:

  • For the flank steak: Prepare an outdoor grill for cooking over direct and indirect heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling).
  • Heat a medium skillet over medium heat. When the skillet is hot, add 1 tablespoon olive oil. Add the chorizo and cook, stirring and finely crumbling with a wooden spoon until cooked through, about 4 minutes. Drain on paper towels and let cool.
  • Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, halfway through its thickness. Working from the center line, out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound with the flat side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper and brush with the remaining 2 tablespoons olive oil.
  • Chop the cilantro, parsley, olives, pickled jalapenos and garlic together on a cutting board to make a chunky paste. Brush the steak with the mustard. Spread the herb paste over the steak, leaving empty a 1-inch border around the edges. Pat to adhere the paste to the meat. Starting a third of the way in from the right, make 4 equidistant lines of egg. Between the egg lines, mound lines of chorizo, then carrots and then peppers, covering all but that first third of the steak's surface. Roll the steak around the fillings like a jelly roll, from the filled to the empty side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat.
  • Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally and testing the temperature frequently, until the very center reads 115 degrees F on an instant-read thermometer, for a steak that is well-done on the outside and medium-rare in the center, 25 to 30 minutes more. Transfer the matambre to a cutting board to rest.
  • For the chimichurri sauce: Finely chop the cilantro, parsley and garlic on a cutting board. Transfer to a small bowl and stir in the red pepper flakes, vinegar and 1/2 teaspoon salt. Stir in the olive oil.
  • Untie and slice the flank steak into 6-thick slices on a slight bias. Serve with the chimichurri sauce for drizzling.

STUFFED FLANK STEAK (MATAMBRE)



Stuffed Flank Steak (Matambre) image

Matambre is a contraction of the Spanish words for "kill" and "hunger" -- it's the hunger killer. It's beef traditionally stuffed with vegetables, herbs, hard-cooked egg and seasonings. I cannot abide hard-boiled egg in cooked meat dishes, so I've substituted olives. It is often served as a kind of cold cut in Argentina, where it was created, but it can also be served hot.

Provided by Mark Bittman

Categories     steaks and chops, main course

Time 1h30m

Yield At least 6 servings

Number Of Ingredients 11

1 flank steak, 1 1/4 to 1 1/2 pounds
Salt and pepper
1 tablespoon fresh marjoram or oregano, or 1 teaspoon dried
1 teaspoon ground cumin
1 tablespoon minced fresh garlic
1/2 bunch each chopped fresh parsley and cilantro leaves, or all of one or the other
6 or 8 thin carrot sticks (1 medium carrot)
1 cup pitted green olives
1 medium red onion, sliced
1 bunch watercress, trimmed
2 tablespoons olive oil.

Steps:

  • Heat oven to 375 degrees. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H.
  • At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps.
  • Season meat liberally on both sides with salt and pepper, then place it cut side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all.
  • Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in three or four places with butcher's twine.
  • Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about an hour before serving at room temperature.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 417 milligrams, Sugar 1 gram

MATAMBRE - ARGENTINE ROLLED, STUFFED FLANK STEAK



Matambre - Argentine Rolled, Stuffed Flank Steak image

Make and share this Matambre - Argentine Rolled, Stuffed Flank Steak recipe from Food.com.

Provided by Mimi Bobeck

Categories     Spinach

Time 7h

Yield 10 serving(s)

Number Of Ingredients 13

2 (2 lb) flank steaks
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1 -3 cup cold water
1/2 lb fresh spinach, washed, drained, and trimmed of stems
8 carrots, scraped, cooked, 6 to 8 inches long
4 hard-boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt

Steps:

  • Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
  • Pound the steaks between plastic wrap to flatten them further.
  • Trim of all sinew and fat.
  • Lay one steak cut side up on a 12x18-inch jelly-roll pan.
  • Sprinkle with half the vinegar, half the garlic, and half the thyme.
  • Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
  • Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
  • Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
  • Pound the overlapping area to join them securely.
  • Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
  • Place the egg quarters between the carrots.
  • Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
  • Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
  • Tie at 1 inch intervals.
  • Place the matambre in a large casserole or roasting pan along with the beef stock.
  • Add enough cold water to come a third of the way up the roll.
  • Cover tightly and bake at 375°F for one hour.
  • To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
  • Remove strings and cut into 1/4 inch slices.
  • Moisten with a little pan liquid, which can also be served on the side.
  • Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.

Nutrition Facts : Calories 368.3, Fat 17.6, SaturatedFat 7, Cholesterol 159.2, Sodium 1108.7, Carbohydrate 7.5, Fiber 2.2, Sugar 3.2, Protein 43.2

ARGENTINA SKIRT STEAK - MATAMBRE



Argentina Skirt Steak - Matambre image

This is another recipe found for ZWT Event from Steven Raichlen's "The Barbecue Bible". This is what he states in the intro: Matambre (literally, "hunger killer") refers both to a cut of meat and to the series of dishes that are made from it. The cut, which doesn't exist in North America, is a large, 1/2-inch-thick rectangular muscle from the chest of the cow. Tough but flavorful, matambre is always served well done: the prolonged cooking helps break down the tough meat fibers. The simplest version of matambre-the one served as an appetizer at estancias (ranches) and steak houses in Argentina-consists of the flat piece of the meat sprinkled with spices, grilled, and cut into 1-inch squares to be served on toothpicks. To re-create it in North America, I like to use skirt steak. Skirt steak is a smaller cut than matambre, but the thinness and muscle structure are similar. Skirt steak is more tender, however, so you don't need to cook it as long. NOTE: Need to allow at least 4 hours to marinade but overnight is best.

Provided by diner524

Categories     Steak

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 lbs beef skirt steaks
1 green bell pepper, medium size, stemmed, seeded and finely chopped
2 garlic cloves, minced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon oregano, dried
1/2 teaspoon red pepper flakes, hot
1/2 teaspoon salt
1/2 teaspoon black pepper, finely ground
2 bay leaves
1 teaspoon oregano, dried
1/2 teaspoon hot pepper flakes, red
1/2 teaspoon salt
1/2 teaspoon black pepper, finely ground

Steps:

  • Arrange the steaks in a nonreactive baking dish and set aside while you prepare the marinade.
  • Combine the bell pepper, garlic, oil, vinegar, oregano, pepper flakes, salt, and pepper in a small bowl and stir to mix well. Pour over the steaks in the baking dish and toss well to coat. Add the bay leaves, cover, and let marinate in the refrigerator, for at least 4 hours, preferably overnight.
  • Preheat the grill to high.
  • Combine the ingredients for the spice mixture in a small bowl.
  • When ready to cook, oil the grill grate. Drain the steaks and place on the hot grate. Sprinkle the steaks with half the spice mixture and grill, turning with tongs, until medium to medium-well done, about 4 minutes per side, sprinkling with the remaining spice mixture after turning.
  • Transfer the steaks to a cutting board and let stand about 3 minutes, then cut into 1-inch squares and serve on toothpicks.
  • Serves 6 as an appetizer or 4 as a main dish.

Nutrition Facts : Calories 410.9, Fat 27.6, SaturatedFat 7.2, Cholesterol 110.6, Sodium 697.7, Carbohydrate 2.6, Fiber 0.8, Sugar 0.8, Protein 36.3

CHURRASCO (GRILLED MARINATED SKIRT STEAK)



Churrasco (Grilled Marinated Skirt Steak) image

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories     dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

Steps:

  • Pat the steaks dry and place in a large zip-top bag.
  • Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
  • If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
  • Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
  • Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
  • Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

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Matambre - Argentinian Stuffed Flank Steak - Jo Cooks trend www.jocooks.com. Matambre: An Argentinian Stuffed flank steak with hard boiled eggs, bell peppers and a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.
From therecipes.info


ARGENTINE STUFFED FLANK STEAK: MATAMBRE RECIPE - FOOD NEWS
Argentinian Stuffed Flank Steak. 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.
From foodnewsnews.com


ARGENTINIAN STUFFED FLANK STEAK | RECIPE: ARGENTINIAN STEAK …
2018-07-17 Top 5 Trending Small Group Adventures Northern Italy: The Alps, Dolomites & Lombardy; Crossroads of the Adriatic: Croatia, Montenegro, Bosnia & Herzegovina, and Slovenia
From oattravel.com


ARGENTINIAN SKIRT STEAK - STEAKNIGHT MAGAZINE
2020-05-01 In a bowl combine BBQ sauce, chopped garlic, rice wine vinegar, soy sauce, thyme, and parsley. Whisk mixture constantly as you slowly add the olive oil, until combined. Place your skirt steak in a sealable ziplock bag, pour your mixture over the steak. Refrigerate a minimum of 3 hours but overnight is best.
From steaknightmagazine.com


ARGENTINE STUFFED FLANK STEAK: MATAMBRE – RECIPES NETWORK
2017-10-08 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 ...
From recipenet.org


FOODCOMBO
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From foodcombo.com


RECIPE ARGENTINE STEAK - THERESCIPES.INFO
Heat grill to medium-high heat. Sprinkle steak on both sides with low-sodium adobo seasoning. Place steak on hot, greased grill grates. Cook, flipping once, until steak is well browned on both sides and cooked to 145 °F (about 6 minutes for medium-rare). Let rest for 5 minutes. Thinly slice steak. Divide steak evenly among serving plates.
From therecipes.info


ARGENTINIAN GRILLED STEAK | RECIPES | KALAMAZOO OUTDOOR GOURMET
Rub with oil and salt each piece liberally. Place the thicker pieces on the grill first directly above the embers, then add the thinner pieces approximately a minute later. This will ensure each piece cooks evenly, to the correct doneness. Rotate each piece 90 degrees after approximately a minute. Let the steaks cook for approximately another ...
From kalamazoogourmet.com


ARGENTINIAN STUFFED FLANK STEAK | RECIPE: ARGENTINIAN STEAK …
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From gct.com


MATAMBRE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
1 flank steak, 1 1/4 to 1 1/2 pounds: Salt and pepper: 1 tablespoon fresh marjoram or oregano, or 1 teaspoon dried: 1 teaspoon ground cumin: 1 tablespoon minced fresh garlic
From stevehacks.com


ARGENTINIAN FLANK STEAK MARINADE : OPTIMAL RESOLUTION LIST
Argentinian Marinade For Flank Steak - All information ... trend www.therecipes.info. Argentinian Grilled Flank Steak With Chimichurri Sauce ... best www.food.com. 1 tablespoon vegetable oil 1 large red onion, cut into 1/2 inch thick rounds salt & pepper, to taste 2 -3 lbs flank steaks chimichurri sauce 1 cup parsley, packed 5 garlic cloves, peeled 1 ⁄ 2 cup olive oil 1 ⁄ 4 cup red wine ...
From recipeschoice.com


MATAMBRE: ARGENTINEAN STUFFED FLANK STEAK RECIPE REVIEW
2017-08-07 Matambre: An Argentinian Stuffed flank steak with hard-boiled eggs, bell peppers and a mixture of cilantro, garlic, and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying. Recipe Author: Joanna Cismaru at Jo Cooks Get the recipe. The Ingredients. Most of the ingredients for the matambre were inexpensive and easy to find. Not so much for the steak. A ...
From hungrypinner.com


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