Matambre Arrollado

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Matambre Arrollado is Argentina's most impressive cold cut — flank steak pounded thin, layered with hard-boiled eggs, carrots, peppers, and herbs, then rolled tightly and slow-cooked. When sliced, the spiral pattern is breathtaking. Served chilled at family asados, picnics, and celebrations. The name 'matambre' means 'hunger killer' — fitting for this hearty appetizer.

Ingredientes

Sirve 8

• 1.5 kgflank steak (matambre cut), butterflied flat
• 5hard-boiled eggs
• 3 mediumcarrots, julienned and blanched
• 2red bell peppers, julienned
• 1 cupfresh parsley, chopped
• 4 clovesgarlic, minced
• 2 tbspdried oregano
• 1 tbspsmoked paprika
• 1 tspground cumin
• 2 tspsalt
• 1 tspblack pepper
• 1/4 cupolive oil
• 2 tbspred wine vinegar
• 2 Lbeef stock
• 2bay leaves
• 100 gkitchen twine

Instrucciones

1. 1

   Pound steak

   If butcher hasn't butterflied, pound flank steak between plastic to even 1cm thickness, creating large rectangular sheet.

   Trim any thick membrane or uneven flaps so the meat lies flat and rolls cleanly.

2. 2

   Marinate

   Mix garlic, oregano, paprika, cumin, salt, pepper, olive oil, and vinegar. Rub all over steak. Marinate 1 hour minimum.

3. 3

   Layer filling

   Lay steak flat. Sprinkle parsley evenly. Layer carrots and peppers across one short edge. Place hard-boiled eggs in a line across center.

   Keep the filling away from the far edge so it doesn't squeeze out as you roll.

4. 4

   Roll tight

   Starting from edge with vegetables, roll steak tightly into a log, keeping eggs centered.

5. 5

   Tie

   Tie firmly with kitchen twine every 5cm along length. Tie ends.

6. 6

   Sear

   Heat heavy pot. Brown matambre on all sides, 8 minutes total.

7. 7

   Braise

   Add stock and bay leaves. Stock should mostly cover. Cover and simmer gently 75 minutes.

8. 8

   Cool and chill

   Remove from liquid. Cool to room temp, then wrap tightly in plastic. Refrigerate 4 hours minimum (overnight ideal) — pressing under weight if possible.

   Pressing while it chills compacts the roll so it slices into neat, tight rounds.

9. 9

   Slice and serve

   Slice cold matambre into 1cm rounds. Arrange on platter. Serve with chimichurri and crusty bread.

Variaciones

• •

  Add cheese (mozzarella or provolone) for matambre arrollado relleno.

• •

  Use chicken breast for poultry version.

Almacenamiento

Refrigerate up to 5 days. Slice as needed.

Preguntas frecuentes