Traditional Argentine matambre arrollado is prepared by rolling flank steak with a variety of ingredients and then cooking. A simple recipe for matambre arrollado is as follows:
What you need:
one 2- to 3-pound entire flank steak
Season with salt and pepper as desired.
2-tbsp. olive oil-two chopped garlic cloves
one peeled and sliced carrot
Diced red bell pepper, diced green bell pepper, chopped cooked spinach, mashed carrots, diced hard-boiled egg, and one cup of cooked spinach.
1/4 cup of fresh parsley, chopped
quarter cup of green olives, chopped
Chop 1/4 cup of cooked ham or bacon, if desired.
(optional) 1/4 cup of bread crumbs
Thread for cooking or toothpicks
Here are the steps:
Ready your oven for baking at 350°F (175°C).
On a chopping board, spread out the flank steak evenly. If it’s too thick, you can make it thinner by butterflying it, which is splitting it horizontally but not through, so you can open it like a book.
Mix the minced garlic with the salt and pepper before seasoning the flank beef.
Oil the pan and set it over medium heat. After dicing the carrot, onion, and peppers, sauté them for approximately five to seven minutes, or until they begin to soften.
Ensure that the cooked veggies are distributed uniformly over the flank steak. Next, add the hard-boiled egg, chopped parsley, green olives, cooked ham or bacon, mashed carrots, and cooked spinach. If using, top with chopped bacon.
To enhance the texture and taste of the filling, you can top it with bread crumbs if you like.
Carefully begin at one of the longer edges of the flank steak and roll it up tightly around the contents. Put toothpicks or kitchen twine into the roll to keep it from falling apart.
In a baking dish or roasting pan, lay the wrapped matambre seam side down.
To achieve doneness and tenderness, bake in a preheated oven for approximately 1 to 1.5 hours. Make sure the temperature inside reaches 145°F, or 63°C.
Let it cool for ten minutes after taking it out of the oven before slicing.
Before serving heated, remove the toothpicks or thread from the matambre arrollado and cut it into rounds.
Serving chimichurri sauce alongside matambre arrollado is a common practice. Hope you savor this flavorful Argentinean cuisin