Matambre

What you Need:

  • 2 (2lb) flank steak
  • 1/2 cup red wine vinegar
  • 1 tsp chopped garlic
  • 1 tsp thyme
  • 3 cup beef stock
  • 1-3 cups of water
  • Stuffing:
  • 1/2 lb spinach
  • 8 carrots (cooked 6-8 in. long)
  • 4 hard boiled eggs (cut in 1/4 lengthwise)
  • 1 onion (sliced into rings)
  • 1/4 cup parsley
  • pepper and 1 TBSP salt

 How to Make It:

Flatten steaks, lay on pan, and sprinkle 1/2 of the vinegar, garlic and thyme, cover with the other steak and put the rest of the vinegar, garlic and thyme. Cover and marinate over night in a frig or for 6 hours at room temperature. Lay steaks end-to-end and overlap 2 inches (pound to join). Spread spinach and arrange carrots in parallel rows 3 inches apart, then place eggs between the carrots. Scatter onions and season. Roll the the grain and tie every inch. Place in a pan with stock and enough water to come a third of the way up. Cover tightly and bake 375 degrees for one hour. Rest 10 minutes before cutting and serve.

This entry was posted in Recipes. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s