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Matambre - Argentine Rolled, Stuffed Flank Steak Recipe | Restaurants.co.uk

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


Recipe

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'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

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