Matambra is an Argentine roll from a very thin layer of meat, in which vegetables, greens, eggs and sausage are wrapped in a roll. Him the name can be translated from Spanish as “killer of hunger” and, indeed, just a couple of slices of juicy, full of taste roll, and hunger as it never happened. Best for roulette flat beef flank steak which is cut horizontally and opens, becoming a thin layer. And as a filling wrap the fried fresh chorizo sausage in a roll, pasta from greens, slices of boiled eggs, strips of carrots and sweet pepper. The roll is grilled and served with aromatic Argentinean sauce чимичурри из свежей зелени. 
Time: 1 hour. 40 min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Flank steak
- 1 flank steak weighing 0.7 kg.
- 2 raw chorizo sausages (approximately 200 gr.), Shell take off
- 1.5 tbsp. fresh cilantro leaves
- 1.5 tbsp. fresh parsley leaves
- 1/3 Art. green olives with pimiento pepper
- 2 tbsp. l rings of pickled jalapeno peppers
- 2 garlic cloves, chopped and peeled
- 2 tbsp. l Dijon mustard
- 3 peeled hard-boiled eggs, cut lengthwise into 4 parts
- 1 medium carrot, cut into strips 7×0.5 cm.
- 1 small sweet red pepper sliced in strips wide 0.5 cm
- Special equipment: hammer for meat; kitchen a thread
Chimichurri sauce
- 1 tbsp. fresh cilantro leaves
- 1 tbsp. fresh parsley leaves
- 1 clove garlic, chopped and peeled
- 1/4 tsp red pepper flakes
- 1/4 Art. red wine vinegar
- 0.5 tbsp. olive oil
Recipes with similar ingredients: beef, chorizo sausage, pepper pimento, garlic sauce, olives, eggs
Recipe preparation:
- Preheat the outdoor grill by preparing a direct and indirect zone heat (if your grill is equipped with a thermometer, try to maintain temperature is about 175 ° C).
- Flank steak: heat a medium-sized frying pan on moderate heat. When the pan is heated, add 1 tbsp. l olive oil. Add chorizo and fry, stirring and breaking minced wooden spoon, about 4 minutes. Lay out on paper towels and let cool.
- Put the steak on a cutting board. Notch steak in the center against fibers at half its thickness. Then, moving from the center to edge, cut thin layers of meat, revealing a steak, like a gate. Beat the flat side of the meat hammer so that the whole piece becomes uniform thickness 1 cm. Sprinkle salt on both sides of the steak and black pepper and grease the remaining 2 tbsp. l olive oil.
- Slice cilantro, parsley, olives, pickled jalapenos and garlic together on a cutting board, and chop to make pasta with slices. Grease the steak with mustard. Apply greens paste onto the steak, slamming it to stick, and stepping back from the edges 2.5 see. Starting from the right third of the steak, lay out 4 equidistant lines. from eggs.
- Between the egg strips lay the long chorizo knolls, then carrots and peppers, covering the entire surface of the steak, except for it right third. Roll the steak from the filled side to empty. Tie the roll with kitchen thread at 5 cm intervals. Tie meat another 1 piece of thread along the length.
- Lightly grease the grill with olive oil. Fry the roll on direct heat of the grill until it is browned on all 4 sides, about 2 minutes on each side. Then move the steak to side of the indirect heat, cover and cook from time to time turning it and often checking the temperature until the meat in the center warms up to 46 ° C on a meat thermometer. Get steak fried outside and weak fried inside, another 25-30 minutes.
- Put the matambra on a cutting board and give the meat chimichurri sauce: chop finely on a chopping blackboard cilantro, parsley and garlic. Transfer to a small bowl and mix with red pepper flakes, vinegar and 0.5 tsp. salt. Stir in olive oil.
- Cut the thread and slice the steak a little diagonally into 6 thick slices. Serve with chimichurri sauce to drizzle.
