This recipe for Matambre with Roquefort Sauce is perfect for sharing with the whole family. The tender beef flank steak is cooked in milk, grilled to perfection, and topped with a creamy Roquefort sauce. It's a dish that brings people together, combining bold flavors with a touch of elegance.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a large pot, pour 1 1/2 liters of milk, add two level tablespoons of salt, and bring to a boil.
Add the flank steak and cook until it becomes tender. Remove it from the heat as soon as it is tender to avoid overcooking.
In a small saucepan, pour the remaining 1/2 liter of milk and add the crumbled Roquefort cheese.
Add one teaspoon of salt, the minced garlic and parsley, the crushed red pepper, and the black pepper.
Cook over medium heat, stirring constantly, until the mixture becomes creamy.
Place the flank steak on the grill with the fatty side down and cook until it becomes golden brown.
Flip it over and gradually pour the Roquefort sauce over the meat.
Once the underside of the flank steak is golden brown, cut it into pieces and serve.
Make sure not to overcook the flank steak in the milk to keep it tender.
Use high-quality Roquefort cheese for the best flavor in the sauce.
Keep the grill temperature consistent to ensure even cooking.
Can I use a different type of cheese instead of Roquefort?
Yes, you can substitute Roquefort with another blue cheese, but the flavor profile may vary.
How do I know when the flank steak is tender?
The steak is tender when you can easily pierce it with a fork or knife without resistance.
Can I cook the steak without grilling?
Yes, you can finish cooking the steak in a pan or oven, but grilling adds a smoky flavor.
What can I serve alongside this dish?
You can serve it with roasted vegetables, mashed potatoes, or a fresh salad.
Is this dish spicy?
The dish has a mild kick from the crushed red pepper, but it is not overly spicy.
