Ingredients with Measurements:
- 1 whole flank steak (approximately 2 pounds)
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh oregano
- 1/2 cup chopped fresh basil
- 1/2 cup chopped green onions
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/2 cup chopped garlic
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 large tomatoes, sliced
- 1/2 cup fresh basil leaves, torn
- Salt and pepper to taste
Special Equipment Needed:
- Large baking dish
- Meat thermometer
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the parsley, cilantro, oregano, basil, green onions, red bell pepper, green bell pepper, onion, garlic, olive oil, red wine vinegar, water, salt, black pepper, paprika, cumin, dried oregano, garlic powder, and onion powder.
3. Lay the flank steak flat on a cutting board and pound it with a meat mallet until it is an even thickness.
4. Spread the herb mixture over the entire surface of the steak.
5. Roll the steak tightly and tie it with kitchen twine.
6. Place the rolled steak in a large baking dish.
7. Arrange the sliced tomatoes around the steak.
8. Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
9. Roast the steak and tomatoes in the preheated oven for 45-60 minutes, or until the internal temperature of the steak reaches 135°F for medium-rare.
10. Remove the steak from the oven and let it rest for 10 minutes before slicing.
11. Sprinkle the torn basil leaves over the sliced steak and serve with the roasted tomatoes.
Time:
Preparation time: 30 minutes
Cooking time: 45-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Saturated Fat: 7g
Cholesterol: 90mg
Sodium: 460mg
Carbohydrates: 9g
Fiber: 2g
Sugar: 4g
Protein: 34g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Fresh herbs can be substituted with dried herbs, but use 1/3 of the amount called for in the recipe.
- Tomatoes can be substituted with any other roasted vegetable, such as zucchini or eggplant.
Variations:
- Add sliced onions and bell peppers to the roasted tomatoes for a more colorful presentation.
- Use different herbs, such as thyme or rosemary, to change up the flavor.
- Add sliced mozzarella cheese to the roasted tomatoes for a Caprese-style twist.
Tips and Tricks:
- Make sure to pound the flank steak to an even thickness so it cooks evenly.
- Let the steak rest for at least 10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the steak in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the sliced steak on a platter with the roasted tomatoes and fresh basil leaves arranged around it.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side of roasted potatoes or grilled vegetables.
- Pair with a glass of red wine, such as Malbec or Cabernet Sauvignon.
Suggested Side Dishes:
- Roasted potatoes
- Grilled vegetables
- Garlic bread
Troubleshooting Advice:
- If the steak is not cooked to your desired level of doneness, return it to the oven for additional cooking time.
- If the herb mixture falls out of the steak while rolling, use toothpicks to secure it in place.
Food Safety Advice:
- Make sure to cook the steak to an internal temperature of at least 135°F to ensure it is safe to eat.
- Wash all produce thoroughly before using.
- Use a clean cutting board and knife when preparing the steak.
Food History:
Matambre is a traditional Argentine dish that translates to "hunger killer." It is typically made with a flank steak that is stuffed with a variety of herbs and vegetables, then rolled and roasted.
Flavor Profiles:
Savory, herbaceous, tangy
Serving Suggestions:
Serve the sliced steak with the roasted tomatoes and fresh basil leaves for a colorful and flavorful meal.
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Region: Argentinian