Beef Matambre is new on the menu at Clover for fall and winter.
The name is Spanish, a portmanteau of matare (kill) and hambre (hunger).
It’s a hunger-killer, for sure.
The original cut comes from the bottom of the ribs. It’s traditionally stuffed with olives, carrots, hard-boiled eggs and herbs.
The Spokane restaurant’s take on the Argentinian dish features butterflied flank steak, stuffed with chorizo, Anaheim chiles and cheese. It’s served with roasted fingerling potatoes, chile-glazed carrots, chimichurri and a round of bacon cornbread.
You can come in and try the $32 entree. Or, you could try to make it at home. Clover shares a version of its recipe here.
Clover is at 913 E. Sharp Ave. Call (509) 487-2937. On the web: cloverspokane.com.
Beef Matambre with Chimichurri Sauce
For the flank steak:
3 tablespoons extra-virgin olive oil, plus extra for oiling the grill grates
2 links (about 6 ounces) fresh chorizo, removed from casings
One (1 1/2-pound) flank steak
Kosher salt, to taste
Freshly ground red pepper flakes, to taste
1 1/2 cups loosely packed fresh cilantro leaves
1 1/2 cups loosely packed fresh Italian parsley leaves
1/3 cup green olives with pimiento
1/3 cup pickled jalapeño slices
8 cloves garlic, minced
2 tablespoons Dijon mustard
1 medium carrot, cut into 3-by- 1/4-inch sticks
1 small red bell pepper or Anaheim chile, cut into 1/4-inch strips
Kasseri or Romano or Parmesan cheese, grated
For the chimichurri:
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh Italian parsley leaves
4 cloves garlic, minced
1 teaspoon ground red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
For the flank steak: Heat a medium skillet over medium heat. When the skillet is hot, add 1 tablespoon olive oil. Add the chorizo and cook, stirring and finely crumbling with a wooden spoon until cooked through, about 4 minutes. Drain on paper towels and let cool.
Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, halfway through its thickness. Working from the center line, out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound and Jaccard the butterflied flank steak to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper, and brush with the remaining 2 tablespoons olive oil.
Chop the cilantro, parsley, olives, pickled jalapeños and garlic together on a cutting board to make a chunky paste. Brush the steak with the mustard. Spread the herb paste over the steak, leaving empty a 1-inch border around the edges. Pat to adhere the paste to the meat. Mound lines of chorizo, then carrots and peppers, covering all but the first third of the steak’s surface. Scatter cheese. Roll the steak around the fillings like a jelly roll, from the filled to the empty side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie one more piece of twine lengthwise around the meat.
Prepare an outdoor grill for cooking over direct and indirect heat. (Aim to keep the temperature at about 350 degrees throughout grilling.) Lightly oil grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally and testing the temperature frequently, until the center reads 115 degrees on an instant-read thermometer. For a steak that is well-done on the outside and medium-rare in the center, cook 25 to 30 minutes more. Transfer the Matambre to a cutting board to rest.
For the chimichurri: Finely chop the cilantro, parsley and garlic on a cutting board. Transfer to a small bowl and stir in the red pepper flakes, vinegar and 1/2 teaspoon salt. Stir in the olive oil.
To serve: Untie and slice the flank steak into 6-thick slices on a slight bias. Serve with the chimichurri sauce for drizzling.
Subscribe to the Spokane7 email newsletter
Get the day’s top entertainment headlines delivered to your inbox every morning.