ARGENTINEAN STUFFED FLANK STEAK
Taste the flavors of Argentina with our Argentinean Stuffed Flank Steak! With just 20 minutes of prep time, you can enjoy delicious stuffed flank steak.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Place steak in shallow glass dish or large resealable plastic bag. Top with onions and steak sauce; cover. Refrigerate at least 1 hour to marinate.
- Remove steak from marinade; reserve marinade for later use. Place steak on cutting board; cover with plastic wrap. Pound with rolling pin or meat mallet until slightly flattened. Remove plastic wrap. Combine dressing, parsley and garlic; spread evenly onto steak. Top with peppers and potatoes. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals.
- Cook bacon in large skillet on medium heat. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside. Add steak to skillet; cook until browned on all sides, turning occasionally. Add broth, bay leaf and reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min. Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Remove and discard bay leaf. Spoon broth mixture over steak slices; sprinkle with the reserved bacon.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
ARGENTINE-STYLE STUFFED FLANK STEAK
DH and I made this and thought it had great flavor, despite the fact we overcooked ours. So, be careful in Step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130F. After an hour, ours was way too well-done. DH suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. Finally, you will need kitchen string. From the Williams-Sonoma "Steak and Chop" book.
Provided by Dr. Jenny
Categories Steak
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
- Preheat the oven to 350°F
- Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
- Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
- In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
- Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
- Sprinkle with salt and pepper and the remaining 1 tsp thyme.
- In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
- Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
- Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
- Transfer to a board and tent loosely with aluminum foil.
- Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
- To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.
Nutrition Facts : Calories 667, Fat 29.3, SaturatedFat 8.1, Cholesterol 115.7, Sodium 610, Carbohydrate 26.6, Fiber 5.2, Sugar 6.8, Protein 42.8
MATAMBRE - ARGENTINIAN STUFFED FLANK STEAK
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
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
MATAMBRE WITH CHIMICHURRI SAUCE
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
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.
ARGENTINE STUFFED FLANK STEAK: MATAMBRE
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 16
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 - ARGENTINE STUFFED FLANK STEAK
My other mother, Irma Ramerez in Yuma Arizona gave me this one. The only thing I changed was going to baby carrots.
Provided by Pierre Dance
Categories Meat
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Generously season both sides of the meat with Cajun Seasoning, Salt, fresh ground Black Pepper.
- Scatter 1 1/2 TBS Garlic and 1/2 tsp Red Pepper Flakes over one side of the meat.
- Cover with Spinish Leaves, leaving a 1/2 inch margin at all edges.
- Top with Baby Carrots and Egg Slices.
- Carefully roll, cinamon roll fashon, tie with cotton string. You want the grain to run lengthwise down the roll.
- In a dutch oven brown Bacon 'til crisp, remove and drain bacon on a paper towel.Leave half of the dripping in the pot , save the other half.
- Brown rolled steak on all sides.
- Set aside.
- Return remaining drippings to the pot. Add Onions to the drippings, saute (stir fry) for 3- 4 minutes.
- Add 1 TBS Garlic.
- Bay Leaves, and Thyme.
- Saute 2 minutes.
- Remove and set aside.
- Discard the Bay Leaves.
- Deglaze the pot with wine.
- Scrape to release the goodies.
- Add stock, bring to a boil.
- Put meat into the pot, reduce heat to a simmer, cover.
- Simmer 1 1/2 hours'til it's fork tender.
- Carefully lift the meat from the pot.
- Place on a draining rack, let it rest for 10 min.
- Return pot to med-high, bring to a slow boil and reduce for 5-10 min.
- scrap and stir, don't let it burn.
- Remove pot from heat, add bacon and the cooked onion mix, season to taste.
- Move the meat to a cutting board.
- Carefully snip the twine with shears.
- Cut as you would a cinamon roll, 1 inch thick.
- Serve topped with its Onion Gravy and simple boiled baby potatoes (Red, Yukon,White) or maybe over Rice or Noodles.
STUFFED FLANK STEAK
This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.
Provided by BarbiAnn
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
- Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
- In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
- Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.
Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g
More about "argentinean stuffed flank steak recipes"
ARGENTINEAN STUFFED FLANK STEAK - GLUTEN FREE RECIPES
From fooddiez.com
ITALIAN STUFFED FLANK STEAK - THE CHUNKY CHEF
From thechunkychef.com
ARGENTINIAN STUFFED FLANK STEAK | RECIPE: ARGENTINIAN STEAK MATAMBRE ...
From oattravel.com
ARGENTINIAN FLANK STEAK RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ARGENTINE FLANK STEAK WITH SALSA CRIOLLA - THE FANCY PANTS KITCHEN
From thefancypantskitchen.com
MATAMBRE: ARGENTINIAN STUFFED FLANK STEAK ON BAKESPACE.COM
From bakespace.com
ARGENTINIAN STUFFED FLANK STEAK - FRANK'S PIGGLY WIGGLY
From frankspigglywiggly.com
MATAMBRE ARROLLADO (ARGENTINAN STUFFED FLANK STEAK) …
From curiouscuisiniere.com
ARGENTINIAN STUFFED FLANK STEAK | RECIPES - KARAN BEEF
From karanbeef.com
MAKE ARGENTINIAN MATAMBRE, STUFFED FLANK STEAK - MEAT RECIPES
From meat-recipes.wonderhowto.com
MATAMBRE: ARGENTINIAN STUFFED FLANK STEAK - GUIDE RECIPE
From kleorecipe.blogspot.com
THIRD PERSON: MATAMBRE, ARGENTINIAN STUFFED FLANK STEAK
From turntablekitchen.com
RECIPE OF THE DAY: ARGENTINE STUFFED FLANK STEAK (MATAMBRE)
From youtube.com
ARGENTINIAN STUFFED FLANK STEAK | RECIPE: ARGENTINIAN STEAK …
From gct.com
STUFFED FLANK STEAK RECIPE (A.K.A. ARGENTINE MATAMBRE FLANK STEAK ...
From armadillopepper.com
MATAMBRE: ARGENTINIAN STUFFED FLANK STEAK - THE-RANTING-COOK
From therantingcook.com
ARGENTINE STUFFED FLANK STEAK WITH CHIMICHURRI SAUCE
From bigoven.com
ARGENTINEAN ROLLED FLANK STEAK - BETTER HOMES & GARDENS
From bhg.com
STUFFED FLANK STEAK RECIPES - ARGENTINIAN CHORIPAN
From argentinianchoripan.blogspot.com
ARGENTINE ROLLED FLANK STEAK (MATAMBRE) - EL MUNDO EATS
From elmundoeats.com
MATAMBRE - ARGENTINIAN STUFFED FLANK STEAK | PUNCHFORK
From punchfork.com
ARGENTINE STUFFED FLANK STEAK | RECIPEISH - GUSTUS VITAE
From gustusvitae.com
ARGENTINE STUFFED FLANK STEAK: MATAMBRE RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC ARGENTINE CHIMICHURRI FLANK STEAK | ALL THAT'S JAS
From all-thats-jas.com
ARGENTINE-STYLE STUFFED FLANK STEAK - RECIPE PAIR
From recipepair.com
ARGENTINIAN STUFFED FLANK STEAK | RECIPE: ARGENTINIAN STEAK …
From oattravel.com
MATAMBRE (ARGENTINIAN STYLE STUFFED BEEF) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
ARGENTINE-STYLE STUFFED FLANK STEAK RECIPE | YUMMLY
From pinterest.com
ARGENTINE STUFFED FLANK STEAK: MATAMBRE RECIPE | KITCHEN INFINITY ...
From kitcheninfinity.com
ARGENTINE FLANK STEAK RECIPE - FOOD NEWS
From foodnewsnews.cc
PERFECT FLANK STEAK WITH ARGENTINIAN CHIMICHURRI
From greenhealthycooking.com
INCREDIBLE STUFFED FLANK STEAK - HOW TO FEED A LOON
From howtofeedaloon.com
MATAMBRE: ARGENTINEAN STUFFED FLANK STEAK RECIPE REVIEW
From hungrypinner.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love