Pressure Cooker Matambre

The Argentinian Favorite Matambre Done Pressure Cooker Quick

Matambre2

Don’t cry for me, Argentina, I think my version of your national dish turned out pretty well!

So, what’s the difference between Bracciole, Rouladen, Matambre and various other rolled meat dishes? A lot of it has to do with the filling and the sauce. I have made Rouladen plenty of times before, and there are some similarities, except that the Rouladen is made as smaller, individual rolls, whereas the Matambre is one large roll that is then sliced into individual pieces.

Matambre Ingredients

The tricky part of this recipe is butterflying the flank steak. If you have a butcher who will do this for you, take advantage of it. Don’t be a hero! If you do it yourself, you will end up with a few tears (you can read this as either word that shares this spelling, they both will be true). Fortunately the meat I bought had another smaller piece with it, so that I was able to make a couple patches to fix the holes that I wound up with. If you don’t happen to have a meat patch kit, just push together as best you can.

Flank Steak Seasoned

For the butterflying, lay the meat on a cutting board with the grain running vertically as you are looking at it. With a sharp knife (I used a boning knife), carefully slice through the center, stopping about an inch away from the edge, so that you can open it like a book.

Open it up and cover with plastic wrap.

Using a flat mallet, pound until it is all a uniform thickness (it does not have to be super thin, just try to get it even).

Now, turn the meat 90 degrees so that the grain is running horizontally.

Flank Steak w:garlic

Sprinkle the meat with salt, pepper and oregano.

Sprinkle on the chopped garlic.

Arrange thin slices of onion on steak, leaving about an inch on all sides.

Lay the spinach leaves over the onions. I bought the pre-washed, bagged spinach to make things easy.

Arrange the carrots in rows going across the meat horizontally. I kept the carrots whole since they were small, but next time I will cut them in half because the thicker parts were a little crunchier than I prefer. Also, I didn’t peel them, because they were small and I didn’t want to peel away most of the carrot. If your carrots are larger, you can peel them and cut into quarters.

Matamabre Pre-Roll

Next, place the whole boiled eggs near the center in a single row.

Sprinkle olives around, over the top of the other fillings.

Get about 6 pieces of cooking twine ready, long enough to fit around the rolled steak.

Starting at the bottom, roll the meat toward the top, jelly roll style, keeping it tight.

When you are finished rolling it, place the seam on the bottom.

Using the cooking twine, tie it near each end, then tie 3-4 times in between.

Matambre Pre-Cook

Add 1-1/2 cups water to the pressure cooker pot and turn heat to high. This recipe works best in a wider pressure cooker, but roll can be cut into 2 pieces to fit into a narrower cooker. I cooked this in my Fissler, and I was barely able to fit it in one piece with a little bending.

Stir in 1 teaspoon of beef base (I use better than bouillon) and a little salt and pepper. The beef base has quite a bit of salt, so you won’t need much. You can substitute 1-1/2 cups of beef stock for the water and beef base. Add a splash of red wine.

Add the matambre into the pressure cooker pot, seam side down.

Matambre Rolled2

Add two bay leaves then lock the cover on the pressure cooker and bring to high pressure.

When high pressure is reached, reduce heat to maintain high pressure and set time for 16 minutes.

When time is up, remove pressure cooker from heat and let pressure come down on its own for 10 minutes, then do a quick release.

Let the matambre rest for at least 10 minutes. It can also be cooled and served at room temperature.

Slice into 1-inch slices. Can be served with or without some of the pan sauce. I served it cool, so didn’t use any of the pan sauce.

Traditionally, matambre is served with chimichurri sauce, but I was too lazy to make some. If you would like to make some, here is a recipe from a reliable source. There are a lot of other recipes online if you would like to try a different one.

Matambre3

I just served the sliced room temperature matambre with some roasted red potatoes and it was just right for the relatively warm (but not super hot) temperatures we have been having this week.

Pressure Cooker Matambre
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Recipe type: Entree
Cuisine: Argentinian
Author:
Prep time:
Cook time:
Total time:
Serves: 4 servings
Stuffed Flank Steak Argentinian Syle
Ingredients
  • 2 pounds flank steak
  • ½ onion, thinly sliced
  • 3 ounces or so fresh spinach
  • 4-6 small carrots, halved (if larger, cut into quarters)
  • ½ cup green olives with pimentos
  • 4 cloves garlic, chopped
  • 3 boiled eggs, peeled
  • salt
  • pepper
  • oregano
  • 1-1/2 cups water
  • 1 teaspoon beef base (can substitute 1-1/2 cups beef broth for the water and beef base)
Instructions
  1. Butterfly and pound the flank steak (see method above)
  2. Arrange on a cutting board with the grain running horizontally
  3. Sprinkle with salt, pepper and oregano
  4. Sprinkle on the chopped garlic
  5. Arrange slices of onion on steak
  6. Lay spinach leaves over onions
  7. Arrange carrots in rows going across horizontally
  8. Place eggs near the center in a row
  9. Sprinkle olives around over the top
  10. Starting at the bottom, roll meat toward the top, jelly roll style, keeping tight
  11. Place seam on the bottom
  12. Using butcher twine, tie near each end, with 3-4 pieces in the middle
  13. Add 1-1/2 cups water to pressure cooker pot and turn heat to high
  14. Stir in the beef base and a little salt and pepper
  15. Add a splash of red wine
  16. Add the tied meat into the pressure cooker pot (if you pot is narrower, you may have to cut the roll in half)
  17. Add two bay leaves then lock the cover on the pot and bring to high pressure
  18. When high pressure is reached, reduce heat to maintain high pressure
  19. Set time for 16 minutes
  20. When time is up remove from heat and let pressure come down on its own for 10 minutes, then do a quick release
  21. Let rest for at least 10 minutes, or it can be cooled and served at room temperature or cooled slightly.
  22. Slice into 1-inch slices. Can be served with or without some of the pan sauce. Can also be served with Chimichurri Sauce

 

Pressure Cooker Steak Picado

Celebrate Cinco De Mayo With Steak Picado

Steak Picado6

Living in Southern California, there is no shortage of Mexican food, and I have eaten many different dishes going by the moniker “Steak Picado”. Sometimes it is a skillet dish that seems more akin to fajitas or a stir-fry. But I was inspired for this recipe by  “Guisados“, a local place here in the Los Angeles area that was featured on one of the food shows I watch, or “my stories” as I call them. I don’t claim that this recipe is anything like theirs, but merely inspired by their idea of serving homestyle braises, which would simmer on the stove the entire afternoon. But through the magic of the pressure cooker, you can have a tasty, falling apart flank steak in a tangy sauce in about an hour. Perfect over rice, on warm tortillas, or a little of both!

Steak Picado Ingredients

I prefer to use Serrano chiles, which are a little hotter than Jalapeños, but I am led to believe that the Serrano chiles may not be as easy to find in some areas, whereas Jalapeños can be found just about everywhere, so feel free to use the Jalapeños. I leave the seeds in when I chop them, but you can remove the seeds if you prefer a milder flavor.

Flank Steak Pan

This recipe is for approximately 2-2.5 pounds of flank steak. The flank steak that I used was unusually large at about 2-1/4 pounds, but you may need to use two smaller ones.

Start out by browning the steak on both sides in a couple tablespoons of oil, then remove it to a plate.

Flank Steak Browning

Sauté some chopped onions, green peppers and the Serrano or Jalapeño chiles until the onions just start to take on a little brown color, then add in the garlic and continue for another minute or so.

Steak Picado Sauteed Veggies

Add in 1 tablespoon of tomato paste, 1 tablespoon of chili powder of your choice (I like to use Penzey’s Chili 9000), 2 teaspoons of cumin and 1 teaspoon oregano.

Stir for a minute or so until the spices become fragrant.

Pour in a can of roasted tomatoes with green chiles (such as Ro-Tel, but I used Trader Joe’s brand).

Steak Picado Sauce

Pour in 1/2 cup beer and 1/2 cup water, then add 1 teaspoon of beef flavored Better Than Bouillon. You can add 1/2 cup beef stock in place of the water and Better Than Bouillon if you prefer.

Top it off with a couple of bay leaves, then put the top on the pressure cooker.

Steak Picado Pre Cook

Bring to high pressure, adjusting heat once high pressure is reached to maintain.

Set time for 40 minutes. I know this may sound like a long time, but it should give you that good, falling apart texture that requires hours of braising without the pressure cooker.

Steak Picado Finished

When time is up, remove the meat to a plate. Put the sauce back on medium-high heat and let it cook down a bit (around 7-8 minutes, until the meat is ready to add back in).

Let the meat rest for five minutes, then cut into approximately 1-inch chunks. Some of the meat will probably fall apart in shreds. That’s fine. This is a rustic recipe, as they say when things don’t quite work out as planned.

Steak Picado Chopped

Stir the meat back into the sauce, then remove from the heat.

Serve with rice and warm tortillas.

Steak Picado1

 

Happy Cinco de Mayo!

Pressure Cooker Steak Picado
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Recipe type: Entree
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 4 large portions
Mexican-style braised flank steak with a medium spice level. Excellent for tacos.
Ingredients
  • 2 tablespoons oil
  • 2-2.5 pounds flank steak (1 large or two small steaks)
  • 1 onion, halved then sliced
  • 2 green peppers, cut in strips
  • 2-3 serrano or jalapeño chiles, chopped (remove seeds if you want it to be milder)
  • 4 cloves garlic, pressed
  • 1 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 can roasted tomatoes with green chiles
  • ½ cup water
  • ½ cup beer
  • 1 teaspoon beef flavored Better Than Bouillon
  • 2 bay leaves
Instructions
  1. Heat the oil in pressure cooker pot over medium-high heat
  2. Brown steak on both sides (depending on pressure cooker size, you may need to cut steak in 2 or 3 pieces)
  3. Remove meat to a plate
  4. Sauté the onions, green peppers and chiles until onions start to show a bit of brown
  5. Add the garlic and sauté for another minute
  6. Add the tomato paste, chili powder, cumin and oregano
  7. Stir for about 30 seconds until spices become fragrant
  8. Pour in the roasted tomatoes with chiles
  9. Add the water and beer
  10. Stir everything together
  11. Stir in the teaspoon of Beef Better Than Bouillon (or substitute ½ cup beef stock for the water and Better Than Bouillon)
  12. Add the meat back to the pot
  13. Toss the bay leaves on top
  14. Lock cover on the pressure cooker
  15. Turn heat to high and bring to high pressure
  16. When high pressure is reached, adjust the heat to maintain high pressure
  17. Set time for 40 minutes
  18. When time is up let pressure come down on its own for ten minutes, then do a quick release
  19. Remove meat to a plate and let it rest for five minutes
  20. While meat is resting, put sauce back on medium high heat and bring to a simmer
  21. Let simmer for five minutes
  22. After meat has rested for five minutes, cut into approximately one-inch chunks. Some of the meat might end up shredded when you try to cut in cubes, that is fine.
  23. Stir the cut meat back into the sauce and remove from heat
  24. Serve with rice, beans and warm tortillas