On the Menu: Matahambre

I think Robinson's father (affectionately known as "Oldpa" around here) was more excited about Argentina Week than the boys were.

He spent two years in Argentina for his mission and loves telling stories of his adventures and displaying the artifacts he brought home.

Oldpa also brought back a few recipes from Argentina and wanted to share his recipe for Matahambre (literally "kill hunger") with us. Gauchos would make this the night before and eat the cold leftovers while they were working.

Matahambre
Serves 6 to 8

2 lbs flank steak, butterflied*
1/2 cup red wine vinegar or red wine
1 tsp garlic, minced
1 tsp dried thyme
1/2 lb fresh spinach or kale
8 whole, cooked carrots
4 hard boiled eggs, quartered
1 onion, sliced 1/8" thick
1/4 cup fresh parsley (optional)
1 tsp chili peppers (optional)
1 tbs salt
3 cups beef stock
1-3 cups cold water
kitchen twine

1. Combine red wine vinegar or red wine, garlic, and thyme. Pour over flattened butterflied steak and let marinade for 6 hours.
2. Lay steak flat. Layer ingredients in the following order: spinach, carrots and eggs (alternate rows of carrots and eggs), onions, parsley (if using), chili peppers (if using), and salt. Roll into a cylinder and tie with kitchen twine at 1" intervals.
3. Place roll in a large roasting pan or casserole dish. Add stock and water to cover half way. Bake at 375 degrees for 1 hour. Serve hot or cold.

* Flank steak is already very thin, so you may have trouble getting your butcher to butterfly it. We ended up having to butterfly it ourselves. Robinson's mom used to pound it with a rolling pin to make it even thinner. The goal is to make the meat as thin as possible without getting holes in the steak.