Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ”hunger killer”—at El Bordo de las Lanzas.
Rolled Stuffed Flank Steak
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
Yield: serves 6-8
- 2 2 1⁄2– lb. flank steaks, butterflied and pounded thin
- 6 cloves garlic, peeled and minced
- 2 Tbsp. red wine vinegar
- 1 Tbsp. ground cumin
- 1 tsp. red pepper flakes
- Freshly ground white pepper
- 4 large carrots, peeled and quartered lengthwise
- 1 large green bell pepper, cored, seeded, and cut into strips
- 1 cup fresh or frozen peas
- 6 hard-cooked eggs, peeled
- Generously season both sides of meat with salt, then rub into meat. Lay one steak on a baking sheet and scatter half the garlic over meat. Sprinkle half the vinegar on top and cover with the other steak. Scatter the remaining garlic and vinegar over the meat and cover pan with plastic wrap. Marinate overnight in the refrigerator.
- Preheat oven to 350°. Lay 1 steak on a clean surface with the grain running horizontally to you. Lay the other steak, also with the grain running horizontally, in front of the first, overlapping the ends by 2”. (That way you’ll slice the cooked matambre across the grain for more tender meat.) Sprinkle with cumin and red pepper flakes and season to taste with white pepper. Lay one-third of the carrot and pepper strips horizontally (with grain of meat), beginning about 2” in from end nearest to you. Sprinkle one-third of the peas over vegetables. Then arrange a row of 3 eggs on top of the vegetables. Carefully roll meat over filling in a tight jelly-roll style. Repeat with another one-third of the carrots, peppers, and peas and remaining 3 eggs and roll again, then lay remaining carrots, peppers, and peas on meat and finish rolling. Pin edges of roll together with trussing skewers, then tie kitchen string around roll to keep ingredients packed.
- Put meat in a large heavy pot and add enough water to come halfway up meat. Cover, place in oven, and cook until meat is fork-tender, about 3 hours, turning meat once halfway through. Remove from oven and uncover. Place a sturdy plate on top of meat, weigh it down with heavy unopened cans, and set aside until meat cools to room temperature. Transfer meat to a pan and cover loosely with plastic wrap, then reweigh with plate and cans. Refrigerate overnight. To serve, bring meat to room temperature, remove string and skewers, then carve into 1”-thick slices.