Matambre ~ The “Hunger Killer” ~ Rolled Steak

Wikipedia tells me “Matambre” is a beef dish from Central America. The Chef tells me it  is called “The Hunger Killer.” As if that name weren’t enough, I have actually had this before, and it’s as good as the name would indicate.

1 whole flank steak, 1 1/2 to 2 lbs., double butterflied*
1 1/2 cup cherry tomatoes, halved
1 cup Gouda cheese, cubed
1 cup of Arugula, washed and patted dry
salt and pepper to taste
butcher’s twine

1. Preheat oven to 400 degrees.
2. Double butterfly flank steak and tenderize. ( It’s pretty tricky, so ask your butcher to do it for you.)*
3. Season with salt and pepper. Top with arugula, tomato halves, and gouda.
4. Roll steak and tie at 1 1/2 inch intervals. ( Use the butcher’s twine for this step.)
5. Sear steak on all sides over medium high heat, seam-side down.
6. Put pan in oven until internal temperature of 140 is reached ( about 30 minutes).
7. Remove from oven and let rest 10 minutes. Remove twine and slice up.
8. Top with chimmichurri sauce.

*To do this yourself, split the meat almost – but not completely – through to the opposite edge. Open the two halves flat to resemble a butterfly shape. After butterflying, tenderize steak by placing plastic wrap over it and pounding with a meat mallet.

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