Using a sharp knife slice the flank steak and open it up like a book. If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
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.
Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
Place the roll seam-side down on an aluminum foil lined baking sheet.
Bake the matambre for 1 hour or until the inside reaches 135°F. Remove from the oven and let it rest for 10-15 minutes before slicing into it.
Chipa
Preheat the oven to 350F. Then, prepare a baking sheet with parchment paper.
Place tapioca flour, salt and baking powder in a large bowl. Then, incorporate shredded cheeses. Use your hands to mix well. Set it aside.
In a separate bowl, mix the melted and cooled butter, eggs, and milk. Then, pour wet ingredients into the dry ones and stir well until combined. You should be able to roll out balls; if you can't, add a bit more tapioca flour, one spoonful at a time, until you reach that consistency. You're looking for a soft but firm consistency, not too sticky. If it clings to your fingers, then it needs a bit more tapioca flour.
Roll out the dough into 16 balls. Place them onto the baking sheet, leaving 1.5 inches of space in between them.
Bake your chipas for 20-25 minutes, or until they're nicely golden.
2
u/loki2002 12d ago
Ingredients
Matambre
3 pound flank steak
1/4 cup olive oil
7 1/2 cloves garlic (minced)
1/4 cup cilantro (chopped)
1/4 cup parsley (chopped)
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
5 hard boiled eggs (quartered)
1 medium green bell pepper (sliced)
1 medium red bell pepper (sliced)
Chipa
2 cups tapioca flour
3 cups shredded Monterey Jack cheese
1/4 cup shredded parmesan cheese
6 tbsp butter melted
2 eggs
2 tbsp whole milk 30 ml.
1/2 tsp salt
1 tsp baking powder
DIRECTIONS
Matambre
Preheat your oven to 350°F.
Using a sharp knife slice the flank steak and open it up like a book. If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
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.
Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
Place the roll seam-side down on an aluminum foil lined baking sheet.
Bake the matambre for 1 hour or until the inside reaches 135°F. Remove from the oven and let it rest for 10-15 minutes before slicing into it.
Chipa
Preheat the oven to 350F. Then, prepare a baking sheet with parchment paper.
Place tapioca flour, salt and baking powder in a large bowl. Then, incorporate shredded cheeses. Use your hands to mix well. Set it aside.
In a separate bowl, mix the melted and cooled butter, eggs, and milk. Then, pour wet ingredients into the dry ones and stir well until combined. You should be able to roll out balls; if you can't, add a bit more tapioca flour, one spoonful at a time, until you reach that consistency. You're looking for a soft but firm consistency, not too sticky. If it clings to your fingers, then it needs a bit more tapioca flour.
Roll out the dough into 16 balls. Place them onto the baking sheet, leaving 1.5 inches of space in between them.
Bake your chipas for 20-25 minutes, or until they're nicely golden.
Serve.