Matambre arrollado tradicional | Receta Navideña del Pastificio de Nicola

flank steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat, while pork loin is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola oil is more budget-friendly.

Welcome to Nicola's Pastry Shop. Today I'm sharing a rolled flank steak recipe.

Trim the fat from the inside of the flank steak, removing the thickest fat and any membranes.

Arrange the flank steak in a baking dish and drizzle with half the vinegar, about two tablespoons.

Season the steak with salt, black pepper, and hot chili powder.

Chop garlic and parsley together until finely chopped, then spread over the flank steak.

Refrigerate the marinated flank steak while preparing the filling ingredients.

Remove the central rib from about five or six Swiss chard leaves and blanch them in boiling water for a few seconds, then transfer to cold water to stop cooking.

Drain the Swiss chard leaves and set aside.

Julienne the carrot and bell pepper into thin strips.

Cut the fleshy part of the tomatoes into strips and set aside.

Assemble the matambre by placing trimmed hard-boiled eggs along the length of the steak.

Arrange the Swiss chard leaves on top of the flank steak as a base layer.

Distribute the julienned carrot, bell pepper, tomato, and fresh peas evenly over the steak.

Prepare a mixture of breadcrumbs and grated cheese and spread it over the filling ingredients.

Drizzle the remaining vinegar over the filling mixture, about two tablespoons.

Start rolling the matambre from the end with the hard-boiled eggs to keep them centered.

Sew the rolled matambre with a kitchen needle and strong thread, making firm, even stitches.

Reinforce the roll with butchering twine, wrapping it securely to maintain its shape during cooking.

Cook the matambre in hot, salted water without boiling for about two hours, adding chopped onion, carrot, celery, bay leaves, and peppercorns.

Let the matambre cool in the broth for a moment after cooking.

Remove the flank steak and place it in a dish with an even weight on top to press it while cooling in the refrigerator.

Once cold and pressed, slice the matambre to reveal the colorful interior.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary