Thursday, June 23, 2011

Matambre Recipe Rolled and stuffed Flank or Round Steak

Ever wondered what to do with Grass Fed and Finished Flank Steak Or Round Steak? Here is one of my favorites from South America.
Prep time 20 min.
total time 2hrs or all day in a slow cooker.
1 1/2lb Flank or Round Steak
Juice of 1 lime
2tablespoons Purslane or fresh herb of choice.
1 teaspoon Real Salt(tm)
fresh ground black pepper to taste.
2 cloves garlic  (minced)
1/2 teaspoon red pepper flakes(optional, I use 1 fresh Serrano Pepper)
1 cup fresh spinach leaves
1/2 cup Parmesan or Aged Goat Cheese(Optional, sheep and goat cheese are allowed on Paleo Plans)
2 carrots
1/2 green bell pepper
1 red bell pepper
1/2 cup large pitted green olives (optional)
3 Hard Boiled eggs
2 cups red wine or beef broth
Place steak on a cutting board and butterfly. WITH THE GRAIN OF THE MEAT
squeeze lime juice over steak and sprinkle salt , pepper, red pepper flakes, herbs and minced garlic on steak. Pound until flattened and an even thickness.
lay spinach leaves over the meat leaving a 1-2"border uncovered on the long side of the meat.
Sprinkle cheese over spinach(if desired)
Peel carrots and slice into quarters lengthwise lay them on top of the spinach lengthwise in the same direction as the fibres of the meat. cut the peppers into strips and lay on top of the spinach.
Cut eggs into quarters and distribute over the spinach, add olives(optional)
carefully roll up the steak with the vegetables inside long side to long side. Secure with picks or tie with kitchen twine.
Season outside with salt and pepper.
Brown roll on all sides in a stockpot, add 2 cups red wine and or beef broth to cover the meat. Simmer gently until fork tender. Drain and cool then slice crosswise into slices and serve.
serves 4-6

No comments:

Post a Comment