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