Muchacho Relleno- Impress with this Stuffed Flank Steak
I grew up eating this type of stuffed meat without knowing how “unique” it is in South America. This is one of those snacks that I used to get in the airport and it was so special because it meant that you were about to start your vacation. The hole combination of spices, veggies, and meat makes this dish fun and delicious without being unhealthy.
I know it looks fancy and complicated but it’s actually easy. I guarantee that people will be curious of how you made it. If you want to impress just make it!
Details
12 servings
30 minutes
3 hours
235 kCal
Print
Ingredients
2 Lb of Flank Steak (Butterfly Cut)
4 Springs of Thyme
2 Carrots (Graded)
9 Oz of Spinach
7 Hard Boil eggs
1 Oz of Unflavored Powdered Gelatin
Salt and Pepper (To Taste)
Butcher string
2 Tbs of Olive Oil
13 Cups of Beef Stock
Chimichurri (Optional)
Directions
- Using the thyme springs, season the flank steak.
- Slice spinach finely.
- Place the flank steak flat and generously sprinkle the carrots and the cooked spinach. Make sure to leave a 1″ border, of flank steak, when you arrange the carrots and the spinach.
- Cut the end and top of each egg. Leaving the edges to flat.
- Align the eggs on a straight line, leaving 1″ of the flank steak on the edge.
- Sprinkle gelatin powder, salt, and pepper on top of the filling.
- Tightly, roll meat like a swiss roll.
- Tie several places using the butcher string.
- Using a large cooking pot, heat up the oil and add the flank steak roll. Sear each side for about 5 minutes.
- Add stock to cover the beef. Cover the cooking pot and simmer for about 2.5 hours.
- Once the matambre is cooked, it it cool for about 2 hours in the refrigerator.
- Remove the string, cut in slices, and serve with chimichurri.
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