Matambre: Stuffed Flank Steak - Mark Bittman | The New York Times

flank steak

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu offers a plant-based option, while scrambled eggs are often more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness, while apple cider vinegar is cost-effective.

Start with a piece of flank steak and identify the more attractive side.

Butterfly the flank steak by making a shallow cut halfway down the thickness and two perpendicular cuts on either end.

Open the steak up like a book and ensure it doesn't poke through.

Season the opened flank steak with salt, cumin, oregano (or marjoram), and garlic.

Layer in pieces of carrot, olives, onion, parsley, cilantro, and watercress, keeping them aligned for rolling.

Carefully roll the flank steak up tightly.

Sear the rolled steak in a pan on both sides until browned.

Roast the seared steak in the oven until cooked through and the carrots are soft.

Remove from the oven, place a weight on it to flatten, and refrigerate overnight.

Slice the chilled matambre with a sharp carving knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary