Stuffed Flank Steak (Matambre) Recipe
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Ingredients: |
Ingredients: 3 flank steaks, butterflied (about 2-3 lbs.)
1 1/2 cups frozen mixed vegetables, defrosted
3/4 cup finely chopped onion
3/8 cup chopped green pepper
3/8 cup pimiento
2 tsp. finely minced chili pepper
1 1/2 garlic clove, crushed
1 1/2 tsp. salt
1 1/2 cup beef broth
1 1/2 stalk celery, sliced crosswise
1 1/2 carrot, peeled, sliced crosswise
1 1/2 medium onion, peeled, sliced
1 1/2 clove garlic, chopped
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Directions: |
Directions:Preheat oven to 350 degrees. Pound the steaks as thin as possible. Trim off any excess fat and cut edges straight so the finished steaks will be roughly square, about 12 x 12 inches. Lay the steaks side by side, overlapping the edges an inch or two, so that when they are rolled they will hold together as one steak.
Combine the mixed vegetables, chopped onion, green pepper, pimiento, chili pepper, crushed garlic, and salt; mix thoroughly. Spread the mixture evenly over the steaks, covering the entire surface. Roll the steaks up jelly-roll fashion, as tight as possible. Tie the roll securely every two inches. Use five lengths of string and cut off the extra string after tying each knot. Put the roll in a shallow casserole dish with a cover; add the beef broth, sliced celery, carrot, onion, and chopped garlic. Cover the casserole dish and braise for 2 hours, basting several times with the broth. Remove the "Matambre" from the casserole dish and place it on a platter about 15 minutes before serving time to let it rest. It is important that be meat be sliced with a very sharp knife and carved neatly so that the vegetables will remain intact. Do not remove the strings before carving.
Makes 8-10 servings. |
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Personal
Notes: |
Personal
Notes: Gourmet Club - Spanish-American Dinner, April 29, 1978
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