Matambre - Argentine Stuffed Flank Steak Recipe
My other mother, Irma Ramerez in Yuma Arizona gave me this one. The only thing I changed was going to baby carrots.
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Cooking tools:
- Dutch oven
- Butcher's twine
- Cooling rack
- Pepper mill
- Kitchen shears
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Paper towel
- Stove
- Fork
- Plate
Ingredients
- 2 -3 lbs flank steaks, butterflied and pounded thin
- 1 tablespoon cajun seasoning
- 1 1/2 tablespoons garlic, minced
- 18 spinach leaves, washed and dried
- 18 baby carrots, halved lengthwise
- 3 hard-boiled eggs, sliced, 1/4 inch thick
- 1/2 teaspoon crushed red pepper flakes
- 3 slices thick deli bacon, cut into 1/4 inch wide pieces
- 1 onion, thinly sliced
- 1 tablespoon garlic, minced
- 2 bay leaves
- 1 tablespoon fresh thyme, chopped
- 1 cup red wine
- 3 cups beef stock
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