Matambre - Stuffed Flank Steak

[Habanero Smoker]

I generally don't post with picture, but when I attempt a new project sometimes I will take photos the steps.

I came across this recipe in the New York Times. Mark Brittman (the Minimalist) is the original author, but I added a few ingredients and changed the cooking steps to work with the Bradley smoker. I was a little skeptical of using olives, but decided to go with it and was pleased with the end result; I used olives stuffed with garlic instead of pimentos. This is quite a treat, with each bite a different flavor will burst in your mouth.

I selected the flank steak on thickness more than any other characteristic of the meat.

The hardest part is butterflying the meat. Once butterflied I gently pounded the meat to make it an even thickness. You don't want to make it too thin.



Next you need to start layering the ingredients. I learned that with leafy herbs I should have spread them more evenly over the surface of the meat. The herbs are parsley, cilantro, and watercress. I wanted to use Parmigiano-Reggiano cheese, but didn't have any so I decide on for grated Romano. I also forgot my favorite ingredient – onions.




Once ingredients are added roll as tightly as possible and tie. If you have a few slits in the meat, don't be overly concerned, but try to patch up any holes as best you can. The leafy herbs do a good job in keeping the stuffing in.


Place in a 250°F preheated smoker. Apply 1:00 – 1:20 of Apple or Oak smoke, and continue to cook for a total of 2:00 hours. I only smoked two flank steaks, if you have a larger load you will have to adjust the cooking times.


Remove from smoker, and let rest for 20 minutes. Slice 1/2" thick slices. Serve hot or at room temperature.



I'm hoping to make another one Saturday, with a different stuffing, either sausage or spinach to replace the olives. I'll write up and post the recipe on the Recipe Site.

[HCT]

Habs, I made this a couple of months ago using Bittmans recipe and a little from BBQU. Mine came out a little dry but good. Next time I'll cook it less and use a different stuffing.

[Habanero Smoker]

Mine wasn't dry, just a little chewy, but not tough. You can try the bacon wrap that BBQU has in its recipe, but I like the flavor of flank steak. Using the olives taste's pretty good. I'm using spinach for my next one. After giving it more thought, if I used sausage that would alter the flavor as much as bacon will.
   
What temperature did you smoke it at and how long did you leave it in the smoker?

[beefmann]

looks good ... even for an appitizer


yumm

[Smokin Soon]

Habs, that gave me an idea. The Hispanic market near me has the thin sliced beef for Carne Asada, and also a pork one called Adobada, I think. Both are marinated. Thinking of a rollup with WTS's Pesto Idea with
some chopped bacon and spinach. I got to try this as I just drooled a little typing this.

[NePaSmoKer]

Looks good Habs, I think i may have to try it.

nepas

[Gizmo]

Habs,
What brand of garlic stuffed olives did you use.  I find a considerable difference in taste and quality between the brands. 

[Habanero Smoker]

Beefman;
It does make a good appetizer :), kidding aside it is best served at room temperature so it is ideal for an appetizer. But size doesn't matter in this case, the flavor is big. ;D

Smokin Soon;
You may want to try 1/4 - 1/2 cups of chopped parsley and cilantro each, and a half bunch of watercress, instead of the pesto to go with the spinach. You will be surprised about the combination of those flavors. The small lacy leaf parsley is best for this recipe.

NePa;
If you use carrots and onions, if you cut them as thick as I did they will still be crispy when the meat is done. So if you like your carrots, and onions softer you may want to cut them up to match stick size. I forgot to mention in the original post that you should season both side with salt and black pepper. Sprinkle 1 Tbsp of chopped garlic, 1 tsp dried marjoram, and 1 tsp of ground cumin on the surface of side of the meat you are going to add your stuffing prior to adding the other ingredients.

Gizmo;
I use a brand that I found in Sam's Club; Santa Barbara Olive Co. The garlic is very mild. Here is photo of the center slice.

Click to enlarge

[HCT]

Habs, The matambre is picture perfect. I bet it tasted great. I forgot how long it was in the box, I got side tracked when smoking it. I do know that it didn't come out as nice looking as yours.