RCI-BF.001.0395.001

Matambre I

Name: Matambre I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Argentine Meat Dishes
Ingredients: 2 unit – 3 lbs flank steak (butterflied and pounded thin); 1 tablespoon Cajun seasoning; 1½ tablespoons garlic (minced); 18 unit spinach leaves (washed and dried); 18 unit baby carrots (halved lengthwise); 3 unit hard-boiled eggs (sliced, ¼ inch thick); ½ teaspoon crushed red pepper flakes; 3 slices thick deli bacon (cut into ¼ inch wide pieces); 1 unit onion (thinly sliced); 1 tablespoon garlic (minced); 2 unit bay leaves; 1 tablespoon fresh thyme (chopped); 1 cup red wine; 3 cups beef stock

Argentine stuffed flank steak. My other mother, Irma Ramerez in Yuma, Arizona gave me this one. The

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

– 3 lbs flank steak
butterflied and pounded thin
2 unit
Cajun seasoning
1 tablespoon
garlic
minced
1½ tablespoons
spinach leaves
washed and dried
18 unit
baby carrots
halved lengthwise
18 unit
hard-boiled eggs
sliced, ¼ inch thick
3 unit
crushed red pepper flakes
½ teaspoon
thick deli bacon
cut into ¼ inch wide pieces
3 slices
onion
thinly sliced
1 unit
garlic
minced
1 tablespoon
bay leaves
2 unit
fresh thyme
chopped
1 tablespoon
red wine
1 cup
beef stock
3 cups

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Matambre I

Ingredients

Method

What Makes This Variant Distinct