Stuffed Flank Steak (matambre)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Dutch | Toohot09 | 4 | Servings |
INGREDIENTS
| 4 | lb | Flank steak |
| === MARINADE === | ||
| 1/2 | c | Red wine vinegar |
| 1/4 | c | Olive oil |
| 1 | t | Coarse salt |
| 1/2 | t | Freshly-ground black pepper |
| 2 | t | Crushed oregano |
| 3 | t | Cumin seeds, toasted and |
| crushed | ||
| 3 | Garlic cloves, minced | |
| === FILLING === | ||
| 1 | Bunch Spinach, cleaned | |
| stemmed | ||
| 3 | Peeled carrots, halved | |
| lengthwise | ||
| and parboiled | ||
| 1 | t | Coarse salt |
| 1/2 | t | Freshly-ground black pepper |
| 2 | T | Vegetable oil |
| 1 | qt | Beef stock, to cover meat |
| To 2), To 2 | ||
| 1 | Recipe Salsa Criolla, see * | |
| Note |
INSTRUCTIONS
1 Note: See the "Salsa Criolla" recipe which is included in this collection. Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight. Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat. Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1-inch intervals. Preheat the oven to 350 degrees. Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat. Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness. To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4-inch slices. Serve with Salsa Criolla. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2082
Calories From Fat: 1154
Total Fat: 126.9g
Cholesterol: 620.7mg
Sodium: 1801.9mg
Potassium: 3169.8mg
Carbohydrates: 14.2g
Fiber: 3.9g
Sugar: 1.9g
Protein: 208.8g