Matambre (Rolled Stuffed Flank Steaks)
Emeril Lagasse, 2002 

 Recipe Summary 
 Prep Time: 1 hour 20 minutes  Cook Time: 2 hours 10 minutes 
 Inactive Prep Time: 2 minutes  Yield: 4 to 6 servings 

2 (2 1/2-pound) flank steaks, butterflied and pounded thin 
Salt and freshly ground black pepper 
1 tablespoon Essence, recipe follows 
3 tablespoons minced garlic 
1 1/2 cups fresh spinach leaves 
4 large carrots, peeled and thinly sliced 
6 hard-boiled eggs, peeled and thinly sliced 
1 teaspoon cayenne pepper 
6 slices raw bacon or pancetta, cut into 1/4-inch strips 
1/2 cup thinly sliced onions 
3 bay leaves 
2 tablespoons chopped fresh thyme 
1 cup Argentine red wine 
6 cups beef stock 
2 tablespoons chopped fresh parsley, garnish 
Grilled Eggplant, recipe follows 
Salsa Criolla, accompaniment, recipe follows

Generously season both sides of the meat with the Essence, 
salt, and pepper. Lay steaks out on a clean surface with the 
grain running horizontally toward you in order to slice the 
cooked Matambre across the grain for more tender meat. 
Scatter 1 tablespoon of the garlic over both steaks and 
cover with spinach leaves, leaving a 1/2-inch margin. Top 
each steak with the carrots and eggs, and sprinkle with 
cayenne pepper. Carefully roll the meat over the filling in 
a tight, jelly-roll style and secure closed with kitchen string. 
In a heavy Dutch oven or casserole, cook the bacon until 
the fat is rendered and brown, about 4 minutes. Remove 
the bacon and drain on paper towels. 

Add the rolled steaks to the hot bacon fat and cook until 
browned on all sides, about 3 minutes. Remove the 
steaks and set aside. 

Add the onions to the fat in the pan and cook, stirring, 
for 3 minutes. Add the remaining 2 tablespoons of garlic, 
the bay leaves and thyme, and cook, stirring, for 1 minute. 
Deglaze the pan with the red wine, scraping the bottom 
and sides to loosen the browned particles. Add the 
stock and bring to a boil. 

Add the steaks to the pan and reduce to a simmer. Cover 
and slowly simmer until the meat is fork-tender, 
about 1 1/2 hours, turning meat once halfway through. 
Transfer the steaks to a cutting board and let rest for 
10 minutes before removing the kitchen strings and 
carving. 

Return the baking dish to the heat and bring to a boil. 
Cook until reduced and thickened, 5 to 10 minutes. 
Remove the reduced sauce from the heat, add the
reserved bacon, and adjust the seasonings, to taste. 

To serve, arrange the carved meat on 4 or 6 large plates. 
Spoon a little of the thickened sauce over the meat and 
top with the onions. Garnish with the chopped parsley 
and serve with the Salsa Criolla and Grilled Eggplant 
on the side.


Essence: 
2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon black pepper 
1 tablespoon onion powder 
1 tablespoon cayenne pepper 
1 tablespoon dried oregano 
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3 cup 
Recipe from New New Orleans Cooking, by Emeril Lagasse 
and Jessie Tirsch Published by William and Morrow, 1993.


Grilled Eggplant: 
2 medium Italian eggplants (10 to 12 ounces each), ends 
trimmed, and cut into 3/4-inch rounds 
2 teaspoons salt 
1/2 cup olive oil 
1 tablespoon chopped fresh basil 
1 tablespoon chopped fresh oregano 
2 teaspoons minced garlic 
1/2 teaspoon red pepper flakes 
Salt and freshly ground black pepper

Place the eggplant in a colander and toss with the salt. 
Let sit over a bowl and stand for 1 to 2 hours, tossing 
occasionally. 

Preheat the grill. In a large bowl, mix the olive oil, basil, 
oregano, garlic, and red pepper flakes. Season to taste 
with salt and freshly ground black pepper. Toss the 
eggplant rounds in the oil mixture and grill until marked 
and golden brown on both sides, about 5 minutes. 
Remove the eggplant from the grill and serve immediately.


Salsa Criolla: 
1 teaspoon minced garlic 
1/2 teaspoon salt 
3 tablespoons red wine vinegar 
1/2 cup olive oil 
1/4 teaspoon freshly ground black pepper 
3 medium tomatoes, seeded and finely chopped 
2 medium onions, finely chopped 
2 tablespoons finely chopped fresh parsley 
1 hot green pepper, or to taste, seeded and finely chopped

In a mixing bowl, mash the garlic and the salt with the back 
of a fork to form a paste. Stir in the red wine vinegar. Whisk 
in the extra virgin olive oil slowly to form an emulsion. 
Add the black pepper, and whisk. Add the tomatoes, 
onions, pepper, and parsley. Toss to coat and set aside 
30 minutes before serving. Adjust the seasoning to taste. 
Serve at room temperature with the Matambre or other 
beef dishes. 

Yield: About 4 cups