Exploring Argentinian Rolled Flank Steak

Introduction to Argentinian Rolled Flank Steak

Argentinian Rolled Flank Steak, also known as Matambre, is a traditional dish in Argentina that boasts a flavorful combination of meat, vegetables, and spices. The name “Matambre” literally means “hunger killer,” as the dish is known for its ability to satisfy even the strongest of appetites. The dish is popular not only in Argentina but also in other South American countries, and has gained popularity in other parts of the world due to its unique taste and the ease of preparation.

The History of Argentinian Rolled Flank Steak

Argentinian Rolled Flank Steak has a rich history that dates back to the early 19th century. The dish originated in the Pampas region of Argentina, where gauchos (Argentinian cowboys) would spend long days herding cattle. In order to sustain themselves during these long days on the range, gauchos would prepare Matambre by rolling up leftover cuts of meat, stuffing them with vegetables, and cooking them over an open flame. Over time, the dish became a staple in Argentinian cuisine and is now considered a national dish.

Ingredients Needed for Argentinian Rolled Flank Steak

To prepare Argentinian Rolled Flank Steak, you will need a few key ingredients. These include a flank steak, vegetables such as carrots, onions, and bell peppers, spices such as garlic, paprika, and cumin, and a few other basic kitchen staples such as olive oil and salt. The ingredients can be easily found at most grocery stores and can be adjusted according to personal taste preferences.

Preparing the Flank Steak for Rolling

Before rolling the flank steak, it is important to prepare it properly. Begin by tenderizing the meat using a meat mallet or a rolling pin. This will help to make the meat more tender and easier to roll. Next, season the meat with your desired spices and herbs before placing the vegetables on top of the steak.

Rolling and Tying the Flank Steak

Once the vegetables have been placed on top of the steak, roll the meat tightly around the vegetables. Use kitchen twine to tie the rolled flank steak together, making sure that it is tightly secured. This will help to keep the steak from falling apart during the cooking process.

Cooking Techniques for Argentinian Rolled Flank Steak

There are several cooking techniques that can be used to prepare Argentinian Rolled Flank Steak, including grilling, baking, and pan-searing. Grilling is perhaps the most traditional method and can be done over an open flame or on a grill pan. Baking is also a popular method and is a great option for those who do not have access to a grill. Pan-searing is a quick and easy method that works well for smaller cuts of meat.

Serving Suggestions for Argentinian Rolled Flank Steak

Argentinian Rolled Flank Steak can be served on its own as a main dish or paired with a variety of sides. Traditional sides include roasted potatoes, steamed vegetables, and a fresh salad. Chimichurri, a tangy and flavorful sauce made from parsley, garlic, and vinegar, is also a popular accompaniment to the dish.

Common Flavors and Spices Used in Argentinian Rolled Flank Steak

Argentinian Rolled Flank Steak is known for its bold and savory flavors. Common spices and herbs used in the dish include garlic, paprika, cumin, and oregano. Other popular ingredients include bell peppers, onions, and carrots, which add a touch of sweetness to the dish.

Pairing Wines with Argentinian Rolled Flank Steak

Argentinian Rolled Flank Steak pairs well with a variety of red wines, including Malbec, Cabernet Sauvignon, and Syrah. These wines are known for their bold flavors and can help to enhance the flavors of the dish.

Conclusion: The Versatility of Argentinian Rolled Flank Steak

Argentinian Rolled Flank Steak is a delicious and versatile dish that can be prepared in a variety of ways. Whether grilled, baked, or pan-seared, this flavorful dish is sure to satisfy even the most discerning of tastes. With its rich history and bold flavors, Argentinian Rolled Flank Steak is a must-try for anyone who loves bold and savory cuisine.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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