6 Recetas para las Fiestas de Navidad y Año Nuevo en Argentina
Recipes in this Video
Originating from Argentina, Matambre Arrollado is a traditional dish often served during family gatherings and celebrations. The name translates to 'rolled flank steak,' and it showcases the rich flavors of the region through its combination of meat and fresh vegetables. This dish has gained popularity beyond Argentina, with variations appearing in neighboring countries, reflecting local tastes and ingredients.
Ingredients
- ●flank steak
- ●garlic
- ●parsley
- ●carrots
- ●red bell pepper
- ●onion
- ●hard-boiled eggs
- ●olive oil
- ●vinegar
- ●salt
- ●black pepper
- ●paprika
- ●bay leaves
- ●oregano
- ●cumin
Instructions
- 1Butterfly the flank steak by slicing it open to create a larger, thinner piece.
- 2Pound the steak with a meat mallet until it is an even thickness.
- 3Mix garlic, parsley, salt, and black pepper in a bowl to create a seasoning paste.
- 4Spread the seasoning paste evenly over the steak.
- 5Layer thinly sliced carrots, red bell pepper, and onion on top of the steak.
- 6Place hard-boiled eggs along one edge of the steak.
- 7Roll the steak tightly, starting from the edge with the eggs, to form a log.
- 8Secure the rolled steak with kitchen twine or toothpicks.
- 9Heat olive oil in a large skillet over medium heat until shimmering.
- 10Sear the rolled steak on all sides until browned, about 3-4 minutes per side.
- 11Transfer the steak to a baking dish and add vinegar, bay leaves, and water to the pan.
- 12Cover the dish with foil and braise in the oven at 350°F for 1.5-2 hours.
- 13Remove the foil and grill the rolled steak for an additional 10 minutes for a smoky flavor.
- 14Let the matambre rest for 10 minutes before slicing into rounds.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Originating in Russia, Ensalada Rusa was brought to Latin America by immigrants and adapted to local tastes. This colorful salad is a staple at celebrations and family gatherings, often enjoyed during holidays. Today, variations abound, with some adding tuna or other proteins, showcasing its versatility across cultures.
Ingredients
- ●potatoes
- ●carrots
- ●peas
- ●mayonnaise
- ●hard-boiled eggs
- ●green olives
- ●onion
- ●salt
- ●black pepper
- ●vinegar
- ●mustard
- ●cooked chicken
- ●bell pepper
- ●cucumber
Instructions
- 1Boil potatoes in salted water until tender, about 15-20 minutes.
- 2Peel and dice the boiled potatoes into small cubes.
- 3Boil carrots until tender, about 10-15 minutes, then dice.
- 4In a large bowl, combine diced potatoes, carrots, and peas.
- 5Chop hard-boiled eggs and add to the bowl.
- 6Finely chop green olives, onion, and bell pepper, then add to the mixture.
- 7In a separate bowl, mix mayonnaise, vinegar, mustard, salt, and black pepper.
- 8Pour the dressing over the vegetable mixture and stir gently to combine.
- 9Fold in diced cucumber and cooked chicken, if using.
- 10Chill the salad in the refrigerator for at least 30 minutes before serving.
- 11Serve cold, garnished with additional olives or parsley if desired.