Serve up flank steak, avocado and tomato salad, more

Colombian-American chef Ingrid Hoffmann is making Latin-inspired dishes like stuffed rolled flank steak, rosemary butter beans and an avocado and tomato salad.

Rosemary butter beans
Servings:

Makes 4 to 6 servings

Ingredients

    • 1 head garlic
    • 1/2 large sweet onion, cut into 2-inch chunks
    • 2 3-inch sprigs fresh rosemary
    • Olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 2 15-ounce cans butter beans
    • 1 tablespoon champagne vinegar

Preparation

Baking Directions:

Argentine stuffed rolled flank steak (matahambre)
Servings:

Makes 6 servings

Ingredients

    • 1 2 1/2-pound flank steak, trimmed of excess fat
    • Kosher salt
    • Freshly ground black pepper
    • 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 reduced-sodium 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

Preparation

Baking Directions:

Latin avocado and tomato salad
Servings:

Makes 6 servings

Ingredients

    • 2 Hass avocados, peeled, pitted and cut into 1-inch chunks
    • 2 medium tomatoes, cored and cut in 1-inch chunks
    • 4 scallions, white and green parts, cut into 1/2-inch lengths
    • 1 cup fresh cilantro, coarsely chopped
    • 3 hard-boiled eggs, peeled and cut into 1/2-inch dice
    • 1 jalapeño, seeded, ribbed and finely chopped
    • 3 tablespoons distilled white vinegar
    • Kosher salt
    • Freshly ground black pepper
    • 1 head of Boston or Bibb lettuce, leaves separated into cups

Preparation

Baking Directions:

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