Matambre - Argentine Rolled, Stuffed Flank Steak - Latin-american Recipe (Starter)


Recipe
'Matambre' means 'kill hunger' in Spanish, and this hearty dish certainly does the job. In Argentina and Uruguay it is often served cold as an hors d'oeuvre.

2 two-pound (1 kg) flank steaks
1/2 cup (125 ml) red wine vinegar
1 tsp. (5 ml) finely chopped garlic
1 tsp. (5 ml) dried thyme
3 cups (750 ml) beef stock
1 to 3 cups (250 to 750 ml) cold water
The Stuffing:
1/2 lb. (200 g) fresh spinach, washed, drained, and trimmed of stems
8 carrots, scraped, cooked, 6 to 8 inches long
4 hard boiled eggs, cut into quarters lengthwise
1 large onion, sliced into rings
1/4 (60 ml) cup fresh parsley, finely chopped
Ground black pepper (to taste)
1 Tbsp. (15 ml) coarse salt
Recipe Method