Argentinian stuffed flank steak rolled with eggs, vegetables, and herbs — sliced for stunning presentation.
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.
Serves 8
If butcher hasn't butterflied, pound flank steak between plastic to even 1cm thickness, creating large rectangular sheet.
Mix garlic, oregano, paprika, cumin, salt, pepper, olive oil, and vinegar. Rub all over steak. Marinate 1 hour minimum.
Lay steak flat. Sprinkle parsley evenly. Layer carrots and peppers across one short edge. Place hard-boiled eggs in a line across center.
Starting from edge with vegetables, roll steak tightly into a log, keeping eggs centered.
Tie firmly with kitchen twine every 5cm along length. Tie ends.
Heat heavy pot. Brown matambre on all sides, 8 minutes total.
Add stock and bay leaves. Stock should mostly cover. Cover and simmer gently 75 minutes.
Remove from liquid. Cool to room temp, then wrap tightly in plastic. Refrigerate 4 hours minimum (overnight ideal) — pressing under weight if possible.
Slice cold matambre into 1cm rounds. Arrange on platter. Serve with chimichurri and crusty bread.
Refrigerating with weight on top creates beautiful tight slices.
Roll as tight as possible — loose rolls fall apart when sliced.
Add cheese (mozzarella or provolone) for matambre arrollado relleno.
Use chicken breast for poultry version.
Refrigerate up to 5 days. Slice as needed.
Matambre is a traditional Argentinian gaucho dish, often prepared for asado celebrations and Sunday family lunches.
It's a thin cut between the skin and ribs of cattle. Ask butcher for 'matambre' or 'flank steak butterflied'.
Per serving (220g / 7.8 oz) · 8 servings total
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