Matambre is a thin cut of meat, usually what we would consider flank steak. It actually translate to hunger killer because the cut of meat will cook fast. Matambre is traditionally served rolled and stuffed, which is known as Matambre Arrollado.
I marinate the meat over night.
Blend a spinach mixture and spread onto the meat.
Layer with sliced onions and carrots.
Add roasted peppers.
Now what seems odd to me, hard boiled eggs.
Then to roll. This was not the easy part. It was messy and an egg kept trying to escape!
Baked in a tin foil tent for an hour. It came out perfect. Medium rare just the way I like it.
I served it with Torta Espanola, which is eggs and potatos. I think my egg to potatos ratio was off, but the dish was yummy. Potatoes were soft and it was a perfect side dish to the meat and vegetables.
Original recipe can be found here
- 4 hard-boiled eggs
- 1 1/2 pounds flank steak, preferably grass-fed
- 1/2 cup white wine, such as Torrontes
- 1/2 cup apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 3 cups spinach, cooked until wilted
- 1/2 cup bread crumbs
- 1 sliced onion
- 3 carrots, sliced lengthwise in quarters, ends removed
- 1 roasted red pepper, sliced into strips
- 12 green olives, sliced
- Combine wine, vinegar, salt, and pepper to create a marinade.
- Marinate meat overnight.
- Preheat the oven to 350 degrees Fahrenheit.
- Lay the steak out flat on a large surface, like a cutting board.
- In a food processor, combine the cooked spinach, egg, and bread crumbs and mix until combined.
- Spread the spinach mixture along the length of the steak.
- Place the onion slices on the steak.
- Place the carrot slices across the steak
- Place the roasted pepper slices across the flank .
- Place sliced olives where desired across entire flank steak.
- Place the 4 hard boiled eggs in the center of the flank steak
- Slowly begin to roll the flank steak at the end closest to you, being sure to tightly roll all the filling in as you go.
- Tie the roll with string and place in a roasting pan.
- Bake for an hour to an hour and fifteen minutes.
Original can be found here
- 1 onion, chopped
- 5 Yukon gold potatoes
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- olive oil
- 4 eggs, lightly beaten
- Peel and cut the potatoes into slices (about ¼ inch thick)
- Dry the potatoes with paper towels.
- Put olive oil in a medium frying pan over medium heat.
- Add the onion, garlic and the potatoes, and cook until the onion is clear and the potatoes are browning around the edges.
- Add in salt and pepper and mix well.
- Remove the onion and potato mixture and re-oil the pan.
- Return the mixture to the pan and arrange the potatoes in an even ‘layer’ around the pan.
- Add the eggs, and continue to cook until the omelet sets.
- When one side is cooked, cover the frying pan with a plate and carefully flip the pan over, removing the omelet from the pan.
- Return the omelet to the pan with the unfinished side down and cook for three to five minutes, or until done.
- Remove to a plate and cut into wedges or squares. The end result should be a tortilla that’s about 2 inches thick. It can also be decorated with Spanish olives or slices of roasted or fresh red pepper.