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Matambre relleno
Matambre relleno
Matambre relleno is a delicious traditional dish from Argentina. It's a rolled and stuffed beef flank steak that is typically grilled or roasted. The filling can vary, but common ingredients include spinach, bell peppers, carrots, hard-boiled eggs, and herbs. It's a flavorful and hearty dish that is often enjoyed with chimichurri sauce.
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Ingredients
- 2 pounds beef flank steak
- 1 pound fresh spinach leaves
- 1 red bell pepper sliced
- 2 carrots julienned
- 4 hard-boiled eggs sliced
- 1/4 cup fresh parsley chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- Kitchen twine for tying
Instructions
- Preheat your grill or oven to medium-high heat.
- Lay the beef flank steak flat on a cutting board. Using a meat mallet, gently pound the steak to flatten it evenly.
- Season the steak with salt, pepper, minced garlic, and chopped parsley on both sides.
- Layer the spinach leaves, red bell pepper slices, julienned carrots, and sliced hard-boiled eggs over the flattened steak, leaving a border around the edges.
- Carefully roll up the steak, keeping the filling intact. Use kitchen twine to tie the roll securely at 1-inch intervals.
- Place the rolled and tied steak on the grill or in a roasting pan, and cook for about 25-30 minutes, or until the internal temperature reaches 135°F for medium-rare.
- Remove the Matambre relleno from the grill or oven and let it rest for 10 minutes before slicing.
- Remove the kitchen twine and slice the Matambre into rounds. Serve it warm with your favorite sides or chimichurri sauce.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 472kcal (24%)Protein: 46g (92%)Fat: 32g (49%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 138mg (46%)Sodium: 118mg (5%)Potassium: 608mg (17%)Vitamin A: 34IU (1%)Calcium: 16mg (2%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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