|Matambre, rolled, baked and ready to slice. This picture always reminds me of Audrey Two from Little Shop of Horrors.|
|Tender beef, rolled around vegetables, herbs and eggs|
Name translates to "murder hunger" or 'kill hunger"
1 flank steak, 1-1/4 to 1-1/2 lb (have slightly frozen to allow for easier butterflying, thaw before rolling
salt and pepper
1 tsp. pureed garlic mixed with 2 Tbl. chopped green chilies
1 tsp. dried oregano
1 tsp ground cumin
1/2 bunch fresh cilantro or parsley
3 small carrots, peeled and julienned
2 hard boiled eggs, peeled and quartered
1 small red onion peeled and cut into thin wedges
1 bunch of baby spinach
3 Tbl. olive oil
butchers twine or toothpicks
about 2 cups chicken or beef broth
1 cup diced tomatoes
about ten mushrooms, sliced
a splash of wine or white balsamic vinegar
preheat oven to 375 degrees.
Using a long sharp knife, carefully butterfly the meat, cutting almost all the way in half, flip open like a book.
|Butterflied steak, layered with cilantro, carrots, eggs, onions. |
You could improvise and add a variety of your favorite things.
|The final layer of spinach, added in abundance before rolling|
Heat the olive oil in a dutch oven or roasting pan thats big enough to accommodate the roll. Brown well on all sides, about 10 to 15 minutes. Pour in broth, tomatoes and mushrooms, wine. stir well, and cover pan.
|The beef will not be completely cooked during the browning stage, a good browned surface before baking will add to the flavor and texture of the final dish.|