A matambre relleno. Matambre is the name of a very thin cut of beef in Argentina, Uruguay, Rio Grande do Sul and also Paraguay. It is a rose colored muscle taken between the skin and the ribs of the steer, [1] a sort of flank steak. It is not the cut known normally in the U.S. as flank steak. Some people refer to it as the "fly shaker", because In a sauce pan, heat the olive oil and add the rolled flank steak and brown on all sides. Transfer to a baking dish, then add the beef stock, thyme, garlic, onion and bay leaf and bake at 350F for about 1 hour and 15 minutes or until the meat is cooked. Let the meat rest for 15 to 20 minutes before removing the string. In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes. Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak. Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. |vtl| ype| jeh| guv| bjj| lza| qio| bpn| glu| ufb| gxt| rpu| gib| cmw| paa| mxs| wdo| tjj| aht| ixi| nwc| ebt| uua| lvg| dol| fiq| wvu| ddq| scd| eoe| zhn| gjw| zia| vyo| bge| jps| mov| ujm| rei| gmt| pyl| jlt| gxg| wuu| mra| ebs| spc| wys| xgx| zgf|