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 kgfilete de falda (corte de matambre), plano en forma de mariposa
• 5huevos duros
• 3 mediumzanahorias, cortadas en juliana y blanqueadas
• 2pimientos rojos, cortados en juliana
• 1 cupperejil fresco, picado
• 4 clovesgarlic, minced
• 2 tbspdried oregano
• 1 tbspsmoked paprika
• 1 tspground cumin
• 2 tspsalt
• 1 tspblack pepper
• 1/4 cupolive oil
• 2 tbspvinagre de vino tinto
• 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.

   Recorte cualquier membrana gruesa o solapas desiguales para que la carne quede plana y se enrolle limpiamente.

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.

   Mantenga el relleno alejado del borde más alejado para que no se salga al enrollarlo.

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.

   Al presionar mientras se enfría, se compacta el rollo para que se corte en rodajas limpias y apretadas.

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.

• •

  Matambre a la pizza: cubra las rebanadas con salsa de tomate y queso y cocine a la parrilla.

• •

  Agregue espinacas o pimientos rojos asados al relleno para darle color y sabor.

Almacenamiento

Refrigerate up to 5 days. Slice as needed.

Preguntas frecuentes