The smell of a delicious meal wafting through the kitchen brings back fond memories of family gatherings. I vividly remember the first time I tried Matambre at a friend’s barbecue. The layers of flavor and the warmth of the tender meat wrapped around the vibrant stuffing left a lasting impression. This dish is not just food; it’s a celebration of togetherness and tradition. Making Matambre is a labor of love that turns a simple meal into an unforgettable experience. Its unique stuffing of spinach, eggs, olives, and spices brings out the best in the flank steak, creating a dish that is both hearty and comforting.
why make this recipe
Matambre is more than just a meal; it’s a way to connect with your roots and explore the flavors of Argentinian cuisine. This recipe allows you to create something special right in your own kitchen. With its rich flavors and delightful textures, Matambre is perfect for family dinners or impressing friends at a gathering. Plus, it’s a fun dish to make together, allowing for creativity and teamwork as you prepare the stuffing and roll the steak.
how to make Matambre
Ingredients:
- 1 flank steak
- 2 cups spinach
- 1/2 cup bell peppers, chopped
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 2 hard-boiled eggs, chopped
- 1/2 cup olives, chopped
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for cooking
- Parsley for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- Lay the flank steak flat on a clean surface. Season it with salt and pepper.
- In a skillet, heat olive oil over medium heat. Sauté onions, garlic, and bell peppers until softened.
- Add spinach and cook until wilted.
- Remove from heat and stir in the chopped hard-boiled eggs, olives, and breadcrumbs.
- Spread the mixture evenly over the flank steak.
- Roll the steak tightly and secure it with kitchen twine.
- Heat more olive oil in a skillet and sear the rolled steak on all sides until browned.
- Place the seared steak in the oven and bake for about 30-40 minutes.
- Once cooked, let it rest for a few minutes before slicing. Garnish with parsley and serve.
how to serve Matambre
Slice Matambre into thick pieces to showcase the colorful stuffing. Serve it alongside roasted vegetables or a fresh salad for a balanced meal. You can also offer chimichurri sauce on the side for added flavor.
how to store Matambre
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm slices in a skillet or microwave, ensuring not to overcook the meat.
tips to make Matambre
- Use fresh ingredients for the best flavor.
- Make sure to roll the steak tightly to keep the stuffing intact.
- Let the Matambre rest after baking to keep it juicy.
variation
Feel free to add different vegetables, like mushrooms or zucchini, to the stuffing for a twist. You can also experiment with spices to suit your taste.
FAQs
- Can I use another cut of meat?
- Yes, you can try using a different cut, like skirt steak, but cooking time may vary.
- What can I serve with Matambre?
- It pairs well with rice, potatoes, or a fresh green salad.
- Can I make Matambre ahead of time?
- Yes, you can prepare it a day in advance and bake it when you’re ready to serve.
Matambre
Ingredients
For the Matambre
- 1 piece flank steak Use a good quality flank steak
- 2 cups spinach Fresh spinach preferred
- 1/2 cup bell peppers, chopped Any color bell peppers can be used
- 1/2 cup onions, chopped Use yellow or white onions
- 2 cloves garlic, minced Fresh garlic for best flavor
- 2 pieces hard-boiled eggs, chopped Peel and chop before adding
- 1/2 cup olives, chopped Green or black olives work well
- 1/4 cup breadcrumbs Use plain breadcrumbs
- to taste tsp salt Adjust according to preference
- to taste tsp pepper Adjust according to preference
- as needed tbsp olive oil for cooking Use for sautéing and searing
- as needed garnish parsley Fresh parsley for garnish
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Lay the flank steak flat on a clean surface and season it with salt and pepper.
Cooking
- In a skillet, heat olive oil over medium heat. Sauté onions, garlic, and bell peppers until softened.
- Add spinach and cook until wilted.
- Remove from heat and stir in the chopped hard-boiled eggs, olives, and breadcrumbs.
- Spread the mixture evenly over the flank steak.
- Roll the steak tightly and secure it with kitchen twine.
- Heat more olive oil in a skillet and sear the rolled steak on all sides until browned.
- Place the seared steak in the oven and bake for about 30-40 minutes.
Serving
- Once cooked, let it rest for a few minutes before slicing. Garnish with parsley and serve.