A Flank Steak Recipe to Usher in Spring

A Flank Steak Recipe to Usher in Spring

Early spring in Wisconsin unveils a trove of treasures hidden beneath the dull browns of winter. Emerald and peridot leaves burst forth from monotone buds. Ruby and topaz flowers emerge from piles of decaying leaves. Matambre, or “hunger-killer,” is a traditional Argentinian dish that reveals culinary riches in much the same way. Seasoned flank steak is layered with tender spinach, boiled eggs, carrot slices and olives, then rolled and tied with string before it is seared, roasted and sliced for serving. The spirals of color and flavor are sure to make even your most winter-hardy guests embrace the advent of spring. 

RECIPE: Matambre


1 flank steak, about 2 pounds, butterflied (ask your butcher to help) 1/4 cup red wine vinegar 2 tbsp vegetable oil 1 tsp each dried oregano and cumin 3 cloves garlic, minced 1 tsp salt 1/2 tsp black pepper 1/4 cup chopped fresh parsley 1/2 tsp red pepper flakes 1/2 cup grated fresh Parmesan 1 1/2 cup spinach leaves, rinsed and dried 1 large carrot, cut into matchsticks 1 cup pitted green olives, coarsely chopped 2 large eggs, boiled, peeled and sliced into quarters lengthwise 2 tbsp olive oil or bacon fat 3 cups beef stock Special equipment: butcher’s twine


Mix together vinegar, oil, oregano, cumin, garlic, salt and pepper in a large bowl or baking dish. Marinate steak in mixture for at least 2 hours or overnight. Heat oven to 375 degrees. Remove steak from marinade and lay flat, width-wise. Sprinkle parsley, red pepper flakes and Parmesan over meat. Layer spinach leaves and then arrange carrot sticks, olives and egg slices horizontally over the full width of the meat. Roll up meat from the bottom like a jellyroll; grain of steak should run length of roll. Tie every 2 inches with butcher’s twine. Heat olive oil or bacon fat over medium heat in a Dutch oven or roasting pan large enough to accommodate the rolled steak. Deeply brown it on all sides, about 15 minutes total. Add beef stock and cover steak, then transfer covered pan to oven and roast for about 45 minutes to 1 hour, or until internal temperature measures 145 degrees. Transfer to a cutting board and let rest for 30 minutes before slicing and serving. Can be served at room temperature or even cold.

Serves 6–8.