Ingredients:
- 8 carrots, scraped, cooked , 6 to 8 inches long
- 4 hard-boiled eggs , cut into quarters lengthwise
- ground black pepper (to taste)
Directions:
- Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
- Pound the steaks between plastic wrap to flatten them further.
- Trim of all sinew and fat.
- Lay one steak cut side up on a 12x18-inch jelly-roll pan.
- Sprinkle with half the vinegar, half the garlic, and half the thyme.
- Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
- Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
- Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
- Pound the overlapping area to join them securely.
- Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
- Place the egg quarters between the carrots.
- Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
- Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
- Tie at 1 inch intervals.
- Place the matambre in a large casserole or roasting pan along with the beef stock.
- Add enough cold water to come a third of the way up the roll.
- Cover tightly and bake at 375°F for one hour.
- To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
- Remove strings and cut into 1/4 inch slices.
- Moisten with a little pan liquid, which can also be served on the side.
- Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.61 Kcal (911 kJ) | ||
| Calories from fat | 85.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 15% | |
|---|---|---|---|
| Cholesterol | 136.28mg | 45% | |
| Sodium | 954.65mg | 40% | |
| Potassium | 686.81mg | 15% | |
| Total Carbs | 6.37g | 2% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 24.36g | 49% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 3.1mg | 17% | |
| Calcium | 95.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 67.96 Kcal (285 kJ) | ||
| Calories from fat | 26.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 15% | |
|---|---|---|---|
| Cholesterol | 42.56mg | 45% | |
| Sodium | 298.14mg | 40% | |
| Potassium | 214.49mg | 15% | |
| Total Carbs | 1.99g | 2% | |
| Sugars | 0.83g | 11% | |
| Dietary Fiber | 0.61g | 8% | |
| Protein | 7.61g | 49% | |
| Vitamin C | 2.2mg | 12% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 1mg | 17% | |
| Calcium | 30mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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