Matambre (Argentinian Stuffed Flank Steak and Homemade Harissa)
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
One 1 1/2 lb flank steak
1 hard boiled egg, chopped
1/2 cup of flat-leaf parsley, minced
1 1/2 Tbsp of capers, minced
1/4 cup of fresh breadcrumbs
4 anchovy fillets, minced finely
1 clove garlic, minced
1 Tbsp homemade harissa (recipe below)
Extra virgin olive oil
Salt and pepper to taste
For the harissa:
7 dried ancho chiles
3 dried red chiles
3 cloves garlic, minced
tsp ground coriander
1 tsp ground caraway seeds
1/2 tsp of cumin
1/2 tsp of salt
2-4 Tbsp of extra virgin olive oil, plus more to taste
Preheat your oven to 350 degrees F. Meanwhile, combine the chopped egg, parsley, capers, breadcrumbs, harissa, garlic and anchovies in a bowl. Mash everything together with a fork, until well-mixed.
Place the flank steak on a cutting board and very carefully slice it in half without cutting all the way through it. Leave about a half-inch seam so that you can open it as you would a book. Cover the steak with a piece of plastic wrap and then pound it with a meat pounder to tenderize it.
Evenly spread the filling over the open steak, then roll it up tightly and tie it with kitchen string, as you could a package.
Season the meat evenly with salt and pepper.
Heat about a tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Cook the meat for a few minutes, turning it to brown it on all sides.
Transfer the meat to the oven and roast until a meat thermometer inserted into the center registers 125 degrees F.
Remove the meat from the skillet and let it rest for about 15 minutes before removing the kitchen string and slicing it into one inch slices.
Soak the chilies in hot water for about 30 minutes, until they are soft. Slice through the chilies and remove most of the seeds and the stems. Chop them roughly.
Combine all of the ingredients, along with the chopped chilies, in a food processor and blend until the mixture forms a thick paste. Add more olive oil, if necessary. Store in the refrigerator for up to one month. If it gets dry, just add more olive oil.
Serves 2-3 as a main course.