This tenderized flank steak (matambre tiernizado) is a highly appreciated cut in Argentina, and this variant with green onions (scallions) competes in popularity with the flank steak pizza, another classic recipe. The sauce based on green onions and heavy cream is a very tasty accompaniment that pairs perfectly with the meat.
Ingredients:
1 beef flank steak of approx. 1 kg.
Vegetables according to availability: carrot, leek, onion, garlic, etc.
Spices to taste: salt, pepper, thyme, ground chili, bay leaf, etc.
For the sauce:
2 large green onions (scallions)
1 leek (white part only)
100 ml of heavy cream
Grated cheese to taste (Parmesan or similar)
Salt, pepper, extra virgin olive oil
Optionally:
A piece of bacon
How to prepare a tenderized flank steak:
The first step in the recipe is to tenderize the flank steak (matambre), since this cut can be chewy or rubbery if not cooked properly. There are several methods to render this meat tender; a very popular one is cooking it in milk. For more details about this option, I recommend consulting the recipe for “matambre a la pizza” (tenderized flank steak pizza).
Another very good option is to cook it in a vegetable broth: to do this, start by removing the excess fat from the flank steak and then place it in a large pot with the vegetables and spices. Cover with boiling water and cook over moderately high heat for a few minutes. This will cause a foam to appear on the surface, which we will remove with a spoon.
Reduce the heat, cover the pot and continue cooking for at least an hour, until the meat is tender when pierced with a fork.
At this point, an optional step is to then place the flank steak in an oven preheated to 200 degrees for a few minutes, to allow it to brown slightly.
Meanwhile the meat is cooked, prepare the green onion sauce:
If we choose to use bacon, cut it into cubes and sauté it in a frying pan (without additional oil, since bacon has enough fat) until it turns golden brown. Remove it and reserve.
Chop the green onion and leek. Add extra virgin olive oil to the pan if necessary, and sauté the vegetables over moderate heat. Salt lightly and stir occasionally. When the vegetables have taken on a transparent color and have softened, return the bacon to the pan, add the heavy cream and cook briefly to integrate the ingredients. Adjust salt and pepper.
How to serve the tenderized green onion flank steak:
Place the entire flank steak on a platter, or cut it into portions and place them together in an oven-safe frying pan. In either case, spread the sauce on top and sprinkle grated cheese on top. Bake for about 10 minutes and then serve immediately.
Tips and tricks:
- For the green onion sauce we can use both the white part of the onion and the green part.
- Depending on availability, it is possible to replace the heavy cream with two spoons of mascarpone cheese and eventually dilute it with a splash of milk.
- To add more flavor, after having poached the vegetables, you can deglaze with a glass of white wine and cook over high heat for a few minutes, to allow the alcohol to evaporate.
- Green onions are called scallions in some regions, and both terms refer to the same vegetable.