Ingredients
- 1 (2 1/2 pound) flank steak, trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 pound fresh spinach, washed and drained, stems trimmed
- 4 small thin carrots
- 4 large hard boiled eggs, peeled and quartered lengthwise
- 1 cup large pitted green Spanish olives, halved lengthwise
- 1 large onion, sliced into rings
- 1/4 cup freshly grated Parmesan
- 1 teaspoon red pepper flakes
- 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
- 1 head garlic, halved
- 1 large onion, halved
- 1 handful fresh thyme sprigs
- 1 handful fresh oregano sprigs
- 2 bay leaves
Description
Food Network Invites You To Try This Argentine Stuffed Flank Steak: Matambre Recipe From Tyler Florence.
Food Network
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