Today Show: Chef Ingrid Hoffmann Argentine Flank Steak Recipe


By Daniel Hill

Today Show: Latin Flavor with a Healthy Twist

Given that Latin food isn’t exactly on a tofu level of good for you, it’s about time someone gave us a way to make the flavorful style of food healthy. Enter Chef Ingrid Hoffmann and her new cookbook, Latin d’Lite.


As Ingrid puts it, she likes to save her calories for her cocktails (there are also some recipes for these and desserts in the book), and it is remarkably easy to make that happen with the right knowledge. Rather than going with the strict diet ideology, Hoffmann chooses to eat “cleaner,” instead.

Today Show: Argentinean Matahambre Recipe Ingredients

Today Show: Chef Ingrid Hoffmann Argentine Flank Steak Recipe

Chef Ingrid Hoffman, author of the cookbook Latin d’Lite, shared her healthier approach to an Argentine Flank Steak Recipe on the Today Show.

  • 1 2 1/2-pound flank steak, trimmed of excess fat
  • 1 cup milk
  • 2 cups Swiss chard leaves, well rinsed and coarsely chopped
  • 2 carrots, shredded
  • 3 large, hard-cooked eggs peeled and quartered lengthwise
  • 1/2 cup large pitted green Spanish olives, halved lengthwise
  • 1/2 small yellow onion sliced into thin rings
  • 1/3 cup small pickled hot peppers, drained and chopped
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 cup hearty red wine
  • 1 cup beef broth
  • 1 large yellow onion, cut into 4 wedges
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 head garlic cut in half
  • 6 fresh thyme sprigs
  • 6 fresh oregano sprigs
  • 2 bay leaves
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • Salt & Pepper

Today Show: Argentine Flank Steak Recipe Directions

  1. With the flank steak on a cutting board and the grain going toward you, butterfly the steak using a sharp knife.
  2. Cut with the grain and then cover the steak with plastic.
  3. Pound it to an even thickness and season with salt and pepper.
  4. Put meat in a shallow baking dish and cover it with milk. Cover it and refrigerate for at least four hours.
  5. Drain milk and dry the meat. Place it on a clean surface and sprinkle Swiss chard and carrots on top.
  6. Add eggs, peppers, cheese, onion, and olives.
  7. Gently roll the steak, starting from the short side. Tie at intervals using kitchen string to secure it.
  8. Heat oil in a Dutch oven to medium high.
  9. Cook roulade, browning on all sides, for a total of five minutes.
  10. Add wine broth, spices, bay leaf, and onion. Bring to a boil.
  11. Reduce heat to medium low.
  12. Cover and simmer about 90 minutes, until tender.
  13. Let meat cool on cutting board under a foil tent.
  14. Remove garlic, bay leaf, and herb stems from cooking mixture.
  15. Simmer mixture. Combine flour and water in a small bowl.
  16. Whisk flour mix into cooking liquid.
  17. Cook for a few minutes until absorbed. Season with salt and pepper to taste.
  18. Remove strings from meat and cut into slices. Serve with sauce.


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