Not sure what to cook for dinner? Try Chef Anthony Marino’s Matambre Flank Steak!

Matambre Flank Steak

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  • 1 flank butterflied and pounded out into two flat pieces for the stuffing
  • 4 oz sliced baby bella mushrooms
  • 4oz diced white onion
  • 1/2 french baguette diced
  • 1/4 cup italian bread crumbs
  • 1 6oz can diced tomatoes with juice
  • 6oz baby spinach
  • 3oz fresh mozzarella
  • salt and pepper to taste
  • 1 clove garlic minced


1. Saute onions and garlic in 1 tablespoon olive oil until tender. next add mushrooms and bread toast stirring constantly 3 minutes next add the tomatoes with the juice. Finally fold in spinach. Tighten with 1/4 cup bread crumbs. Season and let cool.

Next fill flank steak and place fresh mozzarella in the center and roll tightly.

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2. Skewer the flank and tie it with twine.

3. Slice into portions and grill to a medium rare.

4. Meanwhile make your polenta by taking 2 cups cornmeal 1 tablespoon salt into 4 cups boiling salted water.

5. Chef note: this can be done a day ahead to be rolled in saran and formed.

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6. Take four thick slices and pan sear them until warm on each side serve them along side the flank with a creamy red sauce and your meal is served.