Flank steak is long, thin, fibrous and usually tough even
when marinated, grilled and then cut on the bias to serve.
Chefs in Argentina and Uruguay came up with a more tender
rolled flank steak that, over the years, has become a family
staple. While my research indicates that this dish is
more often braised or baked than grilled, Reichl’s TheGourmet Cookbook, has a grilled version that I took for
inspiration.
The first step to prepare Matambre is the hardest, namely to butterfly
the flank steak. The easiest way to do that is to buy a large one
and have your butcher cut through the meat horizontally stopping about
1/2 inch from the edge. It can then be opened and closed like a book–that’s
the whole idea.
By the way, according to Reichl, “matambre” translates literally to
“kill the hunger,” here’s how:
Matambre
Yield: 4 to 6
See Abbreviations, if needed
1 large flank steak, trimmed and butterflied S/P TT
2 carrots, cut in long strips
5 bacon slices
1/4C diced fresh parsley
2 garlic cloves, pureed
2 cloves, well crushed
1t oregano
pinch fresh grated nutmeg
1C Panko or bread crumbs
1/2lb fresh spinach, washed and stemmed
1. Butterfly the steak, S/P generously and set aside
2. Cut the carrots into long strips and blanch in salted water
for about 4 minutes,
drain and set aside
3. Fry the bacon to medium crisp, drain on paper towel, then
cut each slice into
3/4 inch portions (called lardons), save the
bacon fat
4. In a SSB, mix together bacon, parsley, garlic, cloves, nutmeg
and Panko
5. Add a little of the reserved bacon fat and mix to combine
6. Open the flank steak and nicely layer one side with spinach
7. Layer in the carrot strips, lengthwise
8. Top the spinach and carrots with a layer of the bacon-Panko
filler, leaving about
a one inch margin on the open edge so
it all doesn’t slop out in Step 9
9. Beginning at the hinged edge, roll up the steak
10. Tie it together
11. Lightly coat the rolled steak with EVOO and place on a very
hot grill
12. Sear the steak to light brown making nice grill marks all
around, about 4 minutes
13. Adjust grill fire to finish the steak with indirect heat,
about 25 minutes
14. Check with a thermometer to 125F center, when done
15. Remove from heat and let stand for 5 minutes
16. Carefully remove the butcher string without unrolling the
steak
17. Hold the steak together with one hand and cut it with a sharp
slicing knife into 1.5 inch thick portions.
Note: a. At Step 10, the steak can be held in the
fridge overnight
b. Matambre can be served at room temperature as a buffet offering
