Matambre Italiano

An excellent example of a paleo dish that has existed through the ages: Matambre is a beef dish from Argentina, Paraguay and Uruguay. Originally Italian style, it is basically a rolled flank steak delicatessen meat. When sliced, the different vegetables make a colorful display.

It is also known as a very "fatty" meat and is usually eaten with vegetables. Usually stuffed with vegetables, eggs and herbs that is then boiled or oven-roasted.

It's name, a portmanteau of "mata" and "hambre" can be translated into English as "hunger killer", as it is often served sliced as an appetizer.

Here's how we prepared it.

step1: get the meat.

This requires you to get up early and get to the butchers as soon as they open for the best piece of beef flank. We even went hat extra step and went the day before to let them know what we wanted and that we wanted it super fresh.

You could also ask Lady Gaga where she get's her dress material

You can't get it by the kilo. You have to buy a whole piece. The really good ones weigh between 1,6 kl. to 2 kilos. You can identify them through the store glass it looks like a meat roll. 

step 2: While you're out and about might as well get some fresh vegetables and spices.

Get your favorite vegetables. Red peppers, spinach, chard, carrots, whatever. We went for spinach carrots, onions and of course spicy peppers.

Remember, these are supposed to be rolled inside the meat, so try to avoid round things like radishes, beets, etc. 

Use your favorite meat spices. Paprika and basil work great. We also used garlic powder but it's getter to use fresh garlic (fresh garlic gives Frankie gas and we can't have that)

step 3: Boil 2 eggs

These are a necessary ingredient in every matambre. Do NOT forget these precious babies.

step 3: Roll 'er up!

Spice the flank up. Then add  the vegetables in layers. then put the 2 hard boiled eggs in the middle. Roll it up and use string to tie this baby up.

If you want to put  it on the grill instead of in a pot or the oven instead of string just roll it up in foil.

grill = foil

pot = string

step 4: Put the rolled matambre in a pot and drown in wine.

We pot the roll in a pot in wine and covered it. Every 30 minutes or so check on it and use a funnel to make sure the wine is as abundant on the inside as it is on the outside.