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:

1. Preheat the oven to 375 degrees.2. Cut off the top fourth of the garlic head and peel off the loose skin. Place the head, cut side up, on a 12-inch square of aluminum foil. Add the onion, a sprig of rosemary, and a drizzle of olive oil. Season with salt and pepper to taste. Wrap the garlic in the foil and place on a baking sheet.  Bake until the garlic is very tender, about 50 minutes. Let cool until easy to handle.  3. Meanwhile, drain 1 can of beans in a wire sieve and rinse under cold running water. Transfer to a medium saucepan and add the remaining beans with their liquid. Chop the leaves from the remaining rosemary and add to the beans. Bring to a simmer over medium heat, reduce the heat to medium low and simmer until the beans are hot, about 7 minutes.4. Squeeze half of the roasted garlic cloves, roasted onion and vinegar onto the beans and stir. Season with salt and pepper. Serve hot.

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:

1. Place the steak on a cutting board with the grain running toward you. Holding a thin sharp knife parallel to the board and starting at one long side, butterfly the steak: Cut with the grain almost to the other side, and open up the steak like a book. Place a piece of plastic wrap over the meat. Gently pound with a meat mallet or rolling pin until the meat is evenly thick. Season with ½ teaspoon salt and ¼ teaspoon pepper. Place the meat in a small, shallow baking dish and pour in the milk. Cover with plastic wrap and refrigerate for 4 hours or overnight.2. Pour off the milk and pat the steak dry with paper towels. Place the meat on a work surface. Scatter the Swiss chard evenly over the top, leaving a 1-inch border. Sprinkle the carrots evenly over the Swiss chard. Top evenly with the eggs, olives, onion slices, pickled peppers and cheese. From a short side, carefully roll up the meat jelly-roll style. Tie with kitchen string at 1-inch intervals.3. Heat the oil in a Dutch oven over medium-high heat. Add the meat roulade and cook, turning occasionally, until browned on all sides, about 5 minutes. Add the wine broth, onion wedges, parsley, garlic, thyme, oregano and bay leaves and bring to a boil. Reduce the heat to medium low and cover. Simmer until the meat is fork tender, about 1 ½ hours.4. Transfer the meat to a cutting board. Tent with aluminum foil and let stand for 15 minutes.5. With a slotted spoon, remove and discard the garlic, herb stems and bay leaves from the cooking liquid. Bring to a simmer. Whisk together the flour and water in a small bowl until smooth. Gradually whisk the flour mixture into the simmering liquid, and return to a simmer. Cook, whisking often, until the sauce has no raw flour taste, 3 to 4 minutes. Season with salt and pepper. Pour into a large sauceboat.6. Remove the strings and cut the roulade crosswise into ½-inch-thick slices. Serve the matahambre with the sauce.

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:

1. Gently mix the avocados, tomatoes, scallions, cilantro, eggs and jalapeño in a medium bowl. Drizzle the vinegar over the mixture and toss gently, seasoning with salt and pepper.2. To serve, place a lettuce cup on each plate and fill each with equal amounts of the salad. Serve immediately.

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