Stuffed Flank Steak (Matambre) Recipe

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Ingredients:

Serving

1 (3 to 4 lb) flank steak
1/2 cup red wine vinegar
1/4 cup olive oil
1 tsp coarse salt
1/2 tsp freshly ground black pepper
2 tsp crushed oregano
3 tsp cumin seeds, toasted and crushed
3 garlic cloves, minced
1 small bunch spinach, cleaned, stems removed
3 small carrots, peeled , halved lengthwise and parboiled
1 tsp coarse salt
1/2 tsp freshly ground black pepper
2 tbsp vegetable oil
1 to 2 quarts beef stock (to cover meat)
2 medium onions, finely chopped
3 medium tomatoes, seeded and finely chopped
2 jalapeno chiles, seeded and finely chopped
2 cloves garlic, minced
1/4 bunch italian parsley, finely chopped
1 tsp coarse salt
1/2 tsp freshly ground black pepper
1/3 cup olive oil
1/4 cup red wine vinegar

Directions:

Filling:
Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight.
Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat.
Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1inch intervals.
Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat.
Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness. To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4 inch slices. Serve with Salsa Criolla.
SALSA CRIOLLA
In a medium bowl, combine the onions, tomatoes, jalapeno, garlic, parsley, salt and pepper. Whisk together the oil and vinegar in a small bowl and pour over the tomato mixture. Mix well, cover and refrigerate until ready to use. Adjust seasonings before serving with the meat.
About 2 cups of salsa

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2228.22 Kcal (9329 kJ)
Calories from fat	1286.67 Kcal
		% Daily Value*
Total Fat	142.96g	220%
Cholesterol	308.38mg	103%
Sodium	6316.39mg	263%
Potassium	3356.88mg	71%
Total Carbs	84.92g	28%
Sugars	11.74g	47%
Dietary Fiber	7.03g	28%
Protein	143.37g	287%
Vitamin C	44.6mg	74%
Vitamin A	0.4mg	13%
Iron	13mg	72%
Calcium	316.4mg	32%

Amount Per 100 g
Calories	171.27 Kcal (717 kJ)
Calories from fat	98.9 Kcal
		% Daily Value*
Total Fat	10.99g	220%
Cholesterol	23.7mg	103%
Sodium	485.51mg	263%
Potassium	258.03mg	71%
Total Carbs	6.53g	28%
Sugars	0.9g	47%
Dietary Fiber	0.54g	28%
Protein	11.02g	287%
Vitamin C	3.4mg	74%
Iron	1mg	72%
Calcium	24.3mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

55.7

Points
59

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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