Matambre

This flank steak dish basically translates as "Hunger Killer"....matar to kill, hambre = hunger and it does just that when it is served sliced as a tea time treat....often with bread as a sandwich.

There are many different ways to cook this Argentinian specialty but I learned this way but it can also be cooked al horno (browned in a pan then finished off in an oven) or cooked in tomato sauce and served with pasta...makes the meat very tender....

Another non recipe recipe from the queen of non recipes.....the photos are interesting too...i got too messy to take one of the stuffing rolling process...next time....

Matambre

1 flank steak (I used about 3/4 lb grass fed beef...quality not quantity)
1/2 cup red wine vinegar
2 tbsps oregano (dried)
2-3 hard boiled eggs
1 large carrot cut into batons and par boiled
green olives
parmesan cheese to taste
roasted red peppers - about 1/2 cup
1 cup fresh spinach
salt/pepper to taste
2 cloves garlic thinly sliced
2 cups beef broth, vegetable stock or water
1 tbsp Worcestershire sauce
2 bay leaves
kitchen twine and a clean nylon or stocking (??)

Firstly marinate the meat overnight with the red wine vinegar and oregano.......
Next day, remove from the marinade and pound with a meat mallet,rolling pin or empty wine bottle to an even thickness...remove any nasty white fat or stringy bits. At this point you can trim to an even rectangle if you like.....
Place on a board and season with salt and pepper then add a layer of spinach to the meat followed by red peppers, and carrot batons.  Place the hard boiled eggs across the width of the meat close to the end where you are going to start rolling it then scatter with olives (sliced if large), garlic  and parmesan cheese.
Start with the short end where the eggs are and roll tightly like a burrito.  Then tie it up with kitchen twine to the best of your ability and when it's all nicely rolled slip it into your clean nylon (this will stop all your filling from falling out during the cooking process.....trial and error on my part).
Meanwhile, get a pan on that will accomodate your rolled meat snugly and bring your chosen liquid to a low boil.  Add the meat and boil for about 10 mins then reduce the heat to a low simmer and let it cook for about and hour or so, depending on how big a piece of meat you used.....you can thermometer the meat if you want but I usually just gestimate.....
Once cooked turn off the heat and leave to cool in the liquid before removing to a dish and weighting it down with a couple of large cans on top of a board.  Put in the fridge and remove after about 3 hours.  Serve sliced with ensalada russa (potato salad with carrots, egg, peas and beetroot) or as a sarnie.  Don't forget to remove the nylon before slicing, although it may add extra flavour...not sure about extra nutrients though!  lol!!

Yum!