Matambre I

Matambre I Recipe - Argentine Flank Steak with Cajun Seasoning

Region / culture: Argentina | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Matambre is a traditional Argentine dish that consists of a rolled flank steak filled with vegetables and hard-boiled eggs. This dish is flavorful, hearty, and perfect for a special occasion or family dinner.

History

Matambre translates to "hunger killer" in Spanish, and it is believed to have originated in Argentina. It is a popular dish in South America, especially in Argentina, Uruguay, and Paraguay. The dish is typically served at asado (Argentinian barbecue) gatherings and is a favorite among meat lovers.

Ingredients

2 – 3 lb (1.36 kg) of flank steak, butterflied and pounded thin
1 tbsp of cajun seasoning
1.5 tbsp of minced garlic
18 spinach leaves, washed and dried
18 baby carrots, halved lengthwise
3 hard-boiled eggs, sliced into 0.25 inch thick pieces
0.5 tsp of crushed red pepper flakes
3 slices of thick deli bacon, cut into 0.25 inch wide pieces
1 onion, thinly sliced
1 tbsp of minced garlic
2 bay leaves
1 tbsp of fresh thyme, chopped
1 cup of red wine
3 cups of beef stock

How to prepare

Generously season both sides of the meat with Cajun seasoning, salt, and fresh ground black pepper.
Scatter 1.5 tbsp of garlic and 0.5 tsp of red pepper flakes over one side of the meat.
Cover with spinach leaves, leaving a 0.5 inch margin at all edges.
Top with baby carrots and egg slices.
Carefully roll the meat, similar to a cinnamon roll, and tie with cotton string.
Ensure that the grain runs lengthwise down the roll.
In a dutch oven, brown the bacon until crisp, then remove and drain it on a paper towel.
Leave half of the drippings in the pot and save the other half.
Brown the rolled steak on all sides and set it aside.
Return the remaining drippings to the pot.
Add onions to the drippings and sauté (stir fry) for 3-4 minutes.
Add 1 tbsp of garlic, bay leaves, and thyme.
Sauté for 2 minutes and then remove and set aside.
Discard the bay leaves.
Deglaze the pot with wine and scrape to release the goodies.
Add stock and bring it to a boil.
Put the meat into the pot, reduce the heat to a simmer, and cover.
Simmer for 1.5 hours until it's fork-tender.
Carefully lift the meat from the pot and place it on a draining rack to rest for 10 minutes.
Return the pot to medium-high heat and bring it to a slow boil, then reduce for 5-10 minutes.
Scrape and stir to prevent burning.
Remove the pot from heat, add the bacon and the cooked onion mix, and season to taste.
Move the meat to a cutting board.
Carefully snip the twine with shears.
Cut the meat into 1-inch thick slices, similar to cutting a cinnamon roll.
Serve topped with its onion gravy and simple boiled baby potatoes (red, yukon, white), or maybe over rice or noodles.

Variations

Substitute the flank steak with pork loin or chicken breast for a different flavor.
Add different vegetables such as bell peppers, zucchini, or mushrooms to the filling.
Use different seasonings such as Italian herbs or Mexican spices for a unique twist.

Cooking Tips & Tricks

Make sure to butterfly and pound the flank steak thin to ensure even cooking and easy rolling.

- Season the meat generously with Cajun seasoning, salt, and pepper for maximum flavor.

- Be careful when rolling the meat to ensure that the filling stays intact.

- Allow the meat to rest before slicing to retain its juices and tenderness.

- Serve the matambre with its delicious onion gravy for added flavor.

Serving Suggestions

Matambre is traditionally served with simple boiled baby potatoes, rice, or noodles. It can also be paired with a fresh green salad or grilled vegetables for a complete meal.

Cooking Techniques

Butterflying and pounding the flank steak

- Rolling the meat with the filling

- Braising the meat in a dutch oven

Ingredient Substitutions

Use any preferred seasoning in place of Cajun seasoning.

- Substitute spinach with kale or Swiss chard.

- Use any type of stock in place of beef stock.

Make Ahead Tips

Matambre can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking. Simply cover the rolled meat with plastic wrap and refrigerate until ready to cook.

Presentation Ideas

Slice the matambre into thick slices and arrange them on a platter with the onion gravy drizzled on top. Garnish with fresh herbs such as parsley or cilantro for a pop of color.

Pairing Recommendations

Matambre pairs well with a full-bodied red wine such as Malbec or Cabernet Sauvignon. It also goes well with a light and refreshing beer or a glass of sparkling water with lemon.

Storage and Reheating Instructions

Store any leftover matambre in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a baking dish with the onion gravy and cover with foil. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Iron: 4mg per serving

Vitamin A: 1500IU per serving

Vitamin C: 10mg per serving

Alergens

Contains: Eggs

Summary

Matambre is a protein-rich dish that is high in fats and moderate in carbohydrates. It is a good source of iron, vitamin A, and vitamin C. However, it contains eggs, so it may not be suitable for individuals with egg allergies.

Summary

Matambre is a delicious and hearty dish that is perfect for a special occasion or family dinner. With a flavorful filling of vegetables and hard-boiled eggs rolled in tender flank steak, this dish is sure to impress your guests. Serve it with its savory onion gravy and your choice of side dishes for a complete and satisfying meal. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the countryside with my family. My mother had been invited to a neighbor's house for a special dinner, and she asked me to accompany her. I was excited to see what delicious meal awaited us.

As we walked into the neighbor's kitchen, I was immediately hit with the most amazing aroma. The woman of the house, Doña Maria, was busy preparing a dish that I had never seen before. It was a large piece of meat, rolled up and stuffed with all sorts of herbs and spices. I watched in awe as she carefully seasoned the meat and tied it up with string.

"Doña Maria, what is that delicious looking dish you are making?" I asked eagerly.

She smiled at me and replied, "This is matambre, a traditional Argentine dish that is perfect for special occasions. It is a rolled flank steak that is stuffed with all sorts of tasty ingredients."

I was amazed by the simplicity and yet complexity of the dish. I had never seen anything like it before, and I knew that I had to learn how to make it myself.

Over the next few weeks, I visited Doña Maria regularly, watching and learning as she prepared her famous matambre. She taught me the importance of using fresh herbs and spices, and how to properly season and roll the meat. I took notes and asked questions, eager to soak up as much knowledge as I could.

After several lessons, I felt confident enough to try making matambre on my own. I gathered all the ingredients and set to work, following Doña Maria's instructions to the letter. The smell of the cooking meat filled my kitchen, bringing back memories of those special evenings spent learning from a master.

When the matambre was finally ready, I sliced into it with anticipation. The flavors exploded in my mouth, the tender meat melting on my tongue. It was a revelation, and I knew that this dish would become a staple in my own cooking repertoire.

From that day on, matambre became a favorite in our household. I would prepare it for family gatherings and special occasions, always receiving rave reviews from my loved ones. The recipe became a part of my culinary identity, a dish that I had learned with love and care from a generous neighbor.

As the years passed, I continued to make matambre, refining the recipe and adding my own personal touches. It became a dish that my own grandchildren would request whenever they came to visit, a tradition that had been passed down through generations.

Now, as I sit in my kitchen, surrounded by the familiar scents of cooking meat and herbs, I can't help but smile. The memory of discovering the recipe for matambre all those years ago is still fresh in my mind, a reminder of the joy and passion that I have for cooking.

And as I serve up a steaming plate of matambre to my family, I know that this dish will continue to bring joy and comfort for years to come. The recipe may have come from a neighbor's kitchen, but it has found a cherished place in my own heart.