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Argentina 2017 Recipes

MATAMBRE (ROLLED STUFFED FLANK STEAK)

INGREDIENTS
3 hard-boiled eggs
1½ pounds flank steak, preferably grass-fed
½ cup white wine, such as Torrontes
½ cup apple cider vinegar
Salt, to taste
Pepper, to taste
1 egg
3 cups spinach, cooked until wilted
½ cup bread crumbs, optional
3 carrots, sliced lengthwise in quarters, ends removed
1 roasted red pepper, sliced into strips
6 green olives, sliced
Toothpicks
Foil

INSTRUCTIONS
Preheat the oven to 350 degrees F.

1. Hard-boil the eggs.

2. Tear off a large piece of aluminum foil and set out about 8 sturdy toothpicks, set aside. In a roasting pan or shallow dish large enough to hold your flank steak (it can be folded over to fit), combine the wine and vinegar. Season the flank steak with salt and pepper on both sides and then place into the wine/vinegar mixture. Let marinate for at least 45 minutes, or longer if desired. (Can be overnight if covered and refrigerated.)

3. After marinating, lay the steak out flat on a large surface, like a cutting board.

4. In a food processor, combine the cooked spinach, egg, and breadcrumbs, and mix.

5. Spread the spinach mixture along the length of the steak.

6. Next, as if dividing the entire steak in thirds, place the carrot slices and roasted pepper slices across the flank steak cross-wise—first about one-third from the end, then at the center, and finally at the last third. Place sliced olives where desired across entire flank steak.

7. Place the eggs in the center of the flank steak, near the row of carrots and roasted pepper, on their sides and end-to-end so they form a row across the center.

8. Slowly begin to roll the flank steak at the end closest to you, tightly rolling the entire filling.

9. Place the roll on the foil, and roll the foil very tightly around the flank steak. Twist the ends tightly, and place several toothpicks around the roll at various places, being sure to leave enough sticking out so that they can be removed.

10. Bake for 1 hour to 1 hour and 15 minutes. Foil can be sliced to check baking progress.

DULCE DE LECHE

INGREDIENTS
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
½ teaspoon baking soda

INSTRUCTIONS
1. Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved.

2. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour.

3. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1½ to 2 hours.

4. Strain the mixture through a fine mesh strainer, and store in the refrigerator in a sealed container for up to a month.

YERBA MATE

Yerba mate is traditionally drunk in social settings, such as gatherings with friends and family. The same mate (gourd) and bombilla (straw) are used by everyone. One person (the cebador) prepares and refills the mate. The cebador takes the first drink to ensure that it is neither too strong nor too cold, then passes the mate to the drinker to his or her right. The ritual proceeds around the circle until the mate becomes washed out or flat (lavado). When one has had enough mate, he or she thanks the cebador, passing the mate back at the same time.

INGREDIENTS
Mate (gourd)
Bombilla (straw with a hollow filtered bottom)
Yerba mate Leaves
Thermos
Optional: Sugar or honey

INSTRUCTIONS
1. Fill mate gourd with leaves, approximately one half to two-thirds full of yerba.

2. Cover the mate with your hand, turn it upside down and shake the gourd for a few seconds to redistribute the lighter, more powdery leaves to the top, so they will not cause clogging in the straw.

3. Heat fresh, cold filtered water until around 160-180 degrees, at a temperature similar to green tea (not boiling).

4. Store heated water in a thermos to maintain the proper water temperature.

5. Tilt the gourd until all the mate is leaning against one sidewall of the cup, and fill the vacant space with cool water. The leaves will rapidly absorb the cool water. Insert the bombilla into the empty space at an angle into the deepest part of the yerba mate tea.

6. Once the leaves absorb the cool water, fill the remaining space with the heated water from the thermos.

Note: Yerba mate can also be prepared in a French press by steeping 2 tablespoons of yerba mate leaves for three to six minutes, depending on desired strength, in less-than-boiling water.