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Name: Stuffed Flank Steak (Matambre)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Freshly-ground black pepper; 1/2 c Red wine vinegar; 3 Garlic minced; 3 ts Cumin seeds toasted and; 1 ts Coarse salt; 1 qt Beef stock (to cover meat); 2 tb Vegetable oil; 2 ts oregano Crushed; 1 Salsa Criolla see; 4 lb Flank steak; 1 sm bn Spinach cleaned; 3 sm carrots Peeled, halved and parboiled; 1 ts Coarse salt; 1/4 c olive oil; 1/2 ts Freshly-ground black pepper

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INGREDIENTS

1/2 ts Freshly-ground black pepper
=== FILLING ===
=== MARINADE ===
1/2 c Red wine vinegar
3 Garlic ; minced
3 ts Cumin seeds ; toasted and
1 ts Coarse salt
1 qt Beef stock ; (to cover meat)
2 tb Vegetable oil
2 ts oregano ; Crushed
1 Salsa Criolla ; see
4 lb Flank steak
1 sm bn Spinach ; cleaned
3 sm carrots ; Peeled, halved and parboiled
1 ts Coarse salt
1/4 c olive oil
1/2 ts Freshly-ground black pepper

Servings

INSTRUCTIONS

* Note: See the "Salsa Criolla" recipe which is included in this collection. Trim any fat from the meat, split it horizontally and pound it gently with a mallet to flatten. Place meat in a shallow glass dish. Combine the marinade ingredients and pour them over the meat. Cover, refrigerate and marinate 4 to 5 hours or overnight. Remove the meat from the marinade, place on a flat surface and sprinkle with salt and pepper. Cover the meat with the spinach leaves and arrange the carrots across the meat. Carefully roll the meat jellyroll fashion, so the grain runs the length of the roll, and tie it with a string at 1-inch intervals. Preheat the oven to 350 degrees. Heat the oil in a Dutch oven or large pan over moderate heat. Add the meat and sear until browned on all sides, 5 to 7 minutes. Place the roll in an ovenproof casserole dish and pour the beef stock over to cover the meat. Place the meat in the oven for 1 to 1 1/2 hours, or until desired doneness. To serve hot, remove the meat and place it on a platter. Let the meat rest for 10 minutes, carefully remove the strings and slice the roll into 3/4-inch slices. Serve with Salsa Criolla. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

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Stuffed Flank Steak (Matambre)

1/2 ts Freshly-ground black pepper
 === FILLING ===
 === MARINADE ===
1/2 c Red wine vinegar
3 Garlic minced
3 ts Cumin seeds toasted and
1 ts Coarse salt
1 qt Beef stock (to cover meat)
2 tb Vegetable oil
2 ts oregano Crushed
1 Salsa Criolla see
4 lb Flank steak
1 sm bn Spinach cleaned
3 sm carrots Peeled, halved and parboiled
1 ts Coarse salt
1/4 c olive oil
1/2 ts Freshly-ground black pepper

* Note: See the "Salsa Criolla" recipe which is included in this  collection.    Trim any fat from the meat, split it horizontally and pound it gently with  a mallet to flatten. Place meat in a shallow glass dish. Combine the  marinade ingredients and pour them over the meat. Cover, refrigerate and  marinate 4 to 5 hours or overnight. Remove the meat from the marinade,  place on a flat surface and sprinkle with salt and pepper. Cover the meat  with the spinach leaves and arrange the carrots across the meat. Carefully  roll the meat jellyroll fashion, so the grain runs the length of the roll,  and tie it with a string at 1-inch intervals. Preheat the oven to 350  degrees. Heat the oil in a Dutch oven or large pan over moderate heat. Add  the meat and sear until browned on all sides, 5 to 7 minutes. Place the  roll in an ovenproof casserole dish and pour the beef stock over to cover  the meat. Place the meat in the oven for 1 to 1 1/2 hours, or until desired  doneness. To serve hot, remove the meat and place it on a platter. Let the  meat rest for 10 minutes, carefully remove the strings and slice the roll  into 3/4-inch slices. Serve with Salsa Criolla. This recipe yields 4 to 6  servings.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken  From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) Downloaded  from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    02-04-1997    Recipe by: Susan Feniger and Mary Sue Milliken

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Nutrition

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Serving Size: 1 Serving (1606g)
Recipe Makes: 4

Calories: 947
Calories from Fat: 376 (40%)

Amt Per Serving		% DV

	Total Fat 41.7g	56 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 19.1g
	Polyunsanturated Fat 3.2g
Cholesterol 156.8mg		48 %
Sodium 3406.6mg		117 %
Potassium 3911.2mg		103 %
Total Carbohydrate 20.3g		6 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 16.9g
Protein 117.3g		168 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 947

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