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Main dishes

Argentinean Stuffed Flank Steak

Argentinean Stuffed Flank Steak recipe
photo by:kraft
Solo quiero comentar que el matambre no es argentino, es un plato tipico de Uruguay, ok? por lo demas me gustan mucho sus recetas, gracias.
posted by
on 9/3/2007
20 min
3 hr 20 min
8 servings
Magazine Acquisition

What You Need

 beef flank steak (2 lb.)
medium  onion, chopped
cup  A.1. Original Sauce
cup  KRAFT Zesty Italian Dressing
cup   chopped fresh parsley
cloves  garlic, minced
cup   chopped roasted Anaheim chiles or poblano peppers
medium  unpeeled potato, cut into thin strips
slices  OSCAR MAYER Bacon, chopped
cups  no-salt-added beef broth
 bay leaf

Make It

PLACE steak in shallow glass dish or large resealable plastic bag. Top with onions and steak sauce; cover. Refrigerate at least 1 hour to marinate.

REMOVE steak from marinade; reserve marinade for later use. Place steak on cutting board; cover with plastic wrap. Pound with rolling pin or meat mallet until slightly flattened. Remove plastic wrap. Combine dressing, parsley and garlic; spread evenly onto steak. Top with peppers and potatoes. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals.

COOK bacon in large skillet on medium heat. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside. Add steak to skillet; cook until browned on all sides, turning occasionally. Add broth, bay leaf and reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min. Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Remove and discard bay leaf. Spoon broth mixture over steak slices; sprinkle with the reserved bacon.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad for added color and texture.
Special Extra
Carrots, cut into long thin strips, can also be added to the stuffing.
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