Ingredients with Measurements:
- 1 matambre (beef flank steak)
- 2 cups fresh spinach leaves
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Kitchen twine
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Lay the matambre flat on a cutting board and pound it with a meat mallet until it is an even thickness.
3. In a bowl, mix together the spinach, mozzarella cheese, parmesan cheese, garlic, parsley, oregano, and olive oil. Season with salt and pepper to taste.
4. Spread the spinach and cheese mixture evenly over the matambre, leaving a 1-inch border around the edges.
5. Roll up the matambre tightly, tucking in the ends as you go. Tie the roll with kitchen twine to keep it secure.
6. Place the matambre in a roasting pan and roast in the preheated oven for 45-60 minutes, or until the internal temperature reaches 135°F for medium-rare.
7. Remove the matambre from the oven and let it rest for 10 minutes before slicing.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-60 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature: 135°F for medium-rare
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 4g
- Protein: 44g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as cheddar or provolone.
- You can substitute the spinach with kale or Swiss chard.
Variations:
- Add diced tomatoes or roasted red peppers to the spinach and cheese mixture for added flavor.
- Use different herbs, such as thyme or rosemary, to change up the flavor profile.
Tips and tricks:
- Make sure to tie the matambre tightly with kitchen twine to prevent the filling from falling out.
- Let the matambre rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover matambre in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, slice the matambre and place it in a baking dish. Cover with foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Slice the matambre and arrange it on a platter with fresh herbs and lemon wedges.
Garnishes:
- Garnish with chopped fresh parsley or oregano.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the filling is falling out of the matambre, make sure to tie it tightly with kitchen twine.
Food safety advice:
- Make sure to cook the matambre to an internal temperature of 135°F for medium-rare to ensure it is safe to eat.
Food history:
- Matambre is a traditional Argentine dish that translates to "hunger killer." It is typically made with a beef flank steak and stuffed with various fillings.
Flavor profiles:
- The matambre is savory and rich, with a filling of spinach, cheese, and herbs.
Serving suggestions:
- Serve the matambre as a main course for a special occasion or dinner party.
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Region: Argentinian