We are about to enter into the new year
filled with promise. As always, we have to make New Year’s resolutions. Some
are good and some get tossed away. I have always sought to find new ways of
eating healthier. I found a Paleo recipe that is mmmm goodness all the way
through and had it laying my desk from last after making this little delight of
a dish last night. This recipe would make even the most harden picky eater
stand up and take notice. Mostly, it melts in your mouth because it is so juicy
and tender.
Now, this recipe is becoming one of my
favorites from Paleo. I thought I would
share it with everyone. The name of this dish is Matambre-Argentine Rolled
Stuffed Flank Steak. It is very
Argentinian. It is sooo good though. Let’s get cracking the ingredients and
directions on how to make it.
Ingredients
2 lbs. flank steaks
1/2 cup red wine vinegar
1 teaspoon finely chopped garlic
1 teaspoon dried thyme
3 cups beef stock
1 -3 cup cold water
THE
STUFFING
1/2 lb fresh spinach, washed, drained, and
trimmed of stems
8 carrots, scraped, cooked, 6 to 8 inches
long
4 hard-boiled eggs, cut into quarters
lengthwise
1 large onion, sliced into rings
1/4 cup fresh parsley, finely chopped
ground black pepper (to taste)
1 tablespoon coarse salt
Directions
Butterfly the steaks by slicing them
horizontally from one long side, so that are
within 1/2 inch of the opposite side.
Mash the steaks between plastic wrap to
flatten them further.
Trim of all fat and sinew.
Put one steak cut side up by laying up on a
12x18-inch jelly-roll pan.
Sprinkle with the garlic, half the thyme,
and the vinegar.
Cover with the other steak, also cut side
up, and sprinkle with remaining
vinegar, garlic, and thyme.
Marinate it and cover for 6 hours at room temperature,
or overnight in the refrigerator.
Put the steaks by laying end to end, in the
direction of the grain of the meat, get them to overlap by about two inches.
Mash the overlapping area to join them snuggly.
Spread your spinach leaves over the meat
evenly, and arrange carrots
across the grain of the meat in parallel
rows about roughly 3 inches apart.
Put the egg quarters between the carrots.
Sprinkle the surface with the parsley, salt
and pepper and scatter the onion rings over the meat.
Carefully roll the matambre with the grain,
jelly-roll style, into a thick,
long cylinder.
Tie with string at 1 inch intervals.
Put the matambre in a roasting pan along
with the beef stock.
Add enough cold water to come a third of
the way up the roll.
Cover tightly and bake at 375°F for one
hour.
To serve hot, remove the matambre to a
cutting board and let rest for 10 minutes.
Remove strings and cut into 1/4 inch
slices.
Moisten with a little pan liquid, which can
also be served on the side.
Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.
No comments:
Post a Comment