Argentine Style Stuffed Flank Steak Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
• Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
• In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
• Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Steps:

• 1. Keep in mind this recipe takes quite a bit of time to complete, at least it did for me, because I wanted to make sure I did it correctly. I REWROTE the instructions BEFORE even tackling this recipe because of it's length & to make it where I could understand and get all of the steps done in order as given. This is the book I used for my IMPROVISED VERSION. You will be pleased when this dish is completed.
• 2. You will need to butterfly(open it up) the flank steak(horizontally along the width of the steak about 3/4 inch from the edge using a sharp knife.
• 3. Once you have butterflied steak, cover with saran wrap. Pound the steak with a meat mallet, until it is flat & about 1/2 inch thick.
• 4. Preheat the oven to 350 degrees F. Combine the 1 Tbs. each of red Wine vinegar & Paprika, 1 Tbs. Tomato Paste, 2 cloves Minced Garlic or more if desired & olive oil, and stir to form a paste.
• 5. Smear paste on open side of steak, but reserve one Tablespoon.
• 6. Layer steak in this order Prosciutto (I used Imported Ham)
• 7. Add the sliced onions over the top of the prosciutto or ham.
• 8. Add Stemmed & washed Spinach ( I used frozen broccoli that I cooked for 5 minutes in microwave)
• 9. Now add shredded carrots.
• 10. Add the roasted red bell peppers enough to cover the previous layer.
• 11. Then add the Fresh Basil Leaves, I used dried sweet basil 2 teaspoons, and just sprinkled it over the top.
• 12. In a small Bowl combine the 1/2 bread crumbs, I used Panko, and 1/2 cup shredded cheese, 1 teaspoon thyme, salt and pepper, I used steak seasoning that has both in it. mix together and sprinkle over the top.
• 13. From the long end Roll the meat into a tight cylinder (Roll) and tie with kitchen string. To keep all the stuffing inside, I needed my husband to help in this step. So as not to waste any of the stuffing mixture, that fell out during tying, I placed it in the center of the roasting pan to use as a bed for the roast.
• 14. With the seam side down, rub with 1 tablespoon of olive oil, then sprinkle with salt and pepper, and the remaining teaspoon of thyme. Using a large heavy pan or skillet over medium high heat, add the remaining 2 tablespoons of olive oil, add the meat and brown on all sides, about 5 minutes. PLEASE NOTE BECAUSE OF THE SIZE OF THE ROLLED MEAT, I OMITTED BROWNING ALL SIDES IN THIS STEP & I BRUSHED THE TOP WITH THE OLIVE OIL, AND SPRINKLED LIGHTLY WITH PAPRIKA TO BROWN WHEN PLACED IN THE OVEN. This is the original recipe page.
• 15. Spray a long roasting pan with non stick cooking spray. All of the veggies that fell out while I was trying to tie the roast, I placed in the center of the pan. Then added the roast, with the seam side down. Place in preheated 350 degree F. oven and roast for about 45 minutes. Then take the internal temperature. REMEMBER YOU WANT IT TO REACH AT LEAST 130 DEGREES F (54 DEGREES C) Put back into oven if more time is needed. until an instant read thermometer registers 130 degrees F.
• 16. Now lift the meat and add the 1/2 cup of wine into the pan underneath the meat to prevent it from sticking. Roast until desired temperature is reached (THE BOOK SUGGESTED ABOUT AN HOUR) BUT you may not need all of the additional time as I later learned, so check after the first 15 to 20 minutes or so.
• 17. Now transfer meat to a cutting board or platter, and cover loosely with aluminum foil. Temperature will continue to rise 5 to 10 degrees) so allow for the rise in temperature when you remove it from the oven. THE HARDEST PART WAS DIVIDING THIS RECIPE INTO INDIVIDUAL STEPS, & ADDING THE PICTURES TO MAKE IT EASIER FOR YOU.
• 18. Now add 1/2 cup Marsala (I used Moscato) to the roasting pan. I added everything to a medium sauce pan. Then place over high heat. Scrape the brown bits from bottom of pan. Add the 1 cup of Beef Stock, I used Beef Gravy, dilute with wine if needed. add 1 Tablespoon Worcestershire sauce and remaining tomato paste and cook until it reduces by about half about 5 minutes. Strain through a fine mesh sieve.
• 19. To serve, remove all the string from meat, and slice into thick rounds. THE WINE REALLY ADDS A LOT OF FLAVOR TO THE GRAVY, AND IT TASTES SO GOOD.
• 20. Transfer meat to individual plates and ladle sauce over each serving. Garnish with chopped green onions if desired. Serve with your favorite side item. The book suggested Fried Polenta, but serve what you like, potatoes, pasta or rice. This recipe was well worth all the time needed to make it a successful recipe.

Steps:

• Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
• Pound the steaks between plastic wrap to flatten them further.
• Trim of all sinew and fat.
• Lay one steak cut side up on a 12x18-inch jelly-roll pan.
• Sprinkle with half the vinegar, half the garlic, and half the thyme.
• Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
• Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
• Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
• Pound the overlapping area to join them securely.
• Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
• Place the egg quarters between the carrots.
• Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
• Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
• Tie at 1 inch intervals.
• Place the matambre in a large casserole or 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.

Steps:

• Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
• With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher's twine to hold it together, as you would a roast.
• Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
• Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.

Steps:

• Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
• Preheat the oven to 350°F
• Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
• Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
• In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
• Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
• Sprinkle with salt and pepper and the remaining 1 tsp thyme.
• In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
• Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
• Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
• Transfer to a board and tent loosely with aluminum foil.
• Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
• To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.

Steps:

• Heat oven to 375 degrees. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H.
• At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps.
• Season meat liberally on both sides with salt and pepper, then place it cut side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all.
• Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in three or four places with butcher's twine.
• Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about an hour before serving at room temperature.

Steps:

• Place steak in shallow glass dish or large resealable plastic bag. Top with onions and steak sauce; cover. Refrigerate at least 1 hour to marinate.
• Remove steak from marinade; reserve marinade for later use. Place steak on cutting board; cover with plastic wrap. Pound with rolling pin or meat mallet until slightly flattened. Remove plastic wrap. Combine dressing, parsley and garlic; spread evenly onto steak. Top with peppers and potatoes. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals.
• Cook bacon in large skillet on medium heat. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside. Add steak to skillet; cook until browned on all sides, turning occasionally. Add broth, bay leaf and reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min. Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Remove and discard bay leaf. Spoon broth mixture over steak slices; sprinkle with the reserved bacon.