Argentine Stuffed Flank Steak: Matambre

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.

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