MATAMBRE Típico Plato Argentino - (Flank Steak)

Flank Steak is a beef steak that is attached to the chest on the outside and is very flat.

Is a typical dish from Argentina. There are very many  ways to prepare: Grilled, baked and/or boiled (consistent with a packed lunch).

Here's my recipe, which has some the others and my personal touch.

Ingredients

1 1/2 kilo of matambre ( flank steak)

4 boiled eggs

3 medium carrots boiled

1 tin of processed peas (mashed)

Seassonings: red pepper - black pepper - orégano - dried basil - sweet parika -cumin ( can not miss in the Argentina kitchen) and salt :to taste

Grated cheese: to taste

Preparation

1- Extend the falnk steak on the table

2- Remove the greasers

3- begin to add salt and seassonings

4- Add the mashed peas and finally the carrots and the boiled eggs

5- Overwhelm it and sew with needle and thread to the end of the wound and  the ends of it

6- Bind storngly the "matambre" (see the meat is well secured)

7- place in a pan and cover it with water, add oarse salt, and place in water 1 onion, 2 bay leaves, and the of spices used before.

8- Cook overmedium heat for 2 hours

9- To see if it's cooked, pierce the  meat with a knife

10- Let cool in water

11- After cold, pass to source, wrapped in foil, and store in refrigerator.

You can eat in sandwich or served with russian salad.

Either way is just as tasty!

Inspiration

This recipe was inspired to my husband Alejandro, who taught me the secrets of Argentines cuts