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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.
Ingredients
Method
- 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.
Nutrition
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