Matambre Arrollado is one of Argentina's most striking cold dishes — a thin sheet of the matambre cut (the flap of beef between the hide and the ribs) seasoned, layered with hard-boiled eggs, blanched carrots, peppers, and parsley, then rolled into a tight log, tied, and gently braised. Once chilled and sliced, each round reveals a mosaic of egg, vegetable, and herb spiraled through the meat, making it a centerpiece for asados, picnics, and holiday tables. The name combines 'matar' (to kill) and 'hambre' (hunger), so it is literally the 'hunger killer,' a fitting label for a substantial, savory appetizer. Chilling under a light weight is the trick to clean, compact slices, and it is almost always served with chimichurri and crusty bread.
Serves 8
If your butcher hasn't already butterflied it, pound the flank between sheets of plastic to an even 1cm thickness, opening it into a large rectangular sheet. An even thickness ensures the roll cooks uniformly and holds its shape.
Trim any thick membrane or uneven flaps so the meat lies flat and rolls cleanly.
Combine the garlic, oregano, paprika, cumin, salt, pepper, olive oil, and vinegar into a paste and rub it all over the steak, then marinate at least 1 hour. The vinegar tenderizes while the spices season the meat through.
Lay the steak flat with the grain running away from you, scatter the parsley evenly, arrange the blanched carrots and peppers across the near short edge, and set the hard-boiled eggs in a line through the center so they land mid-roll.
Keep the filling away from the far edge so it doesn't squeeze out as you roll.
Starting from the vegetable edge, roll the steak away from you into a firm, compact log, keeping the eggs centered. Rolling with the grain helps the slices stay tender and the spiral hold together.
Tie the roll firmly with kitchen twine at about 5cm intervals along its length, then loop the twine around the ends. Snug, even ties keep the matambre from unrolling during the long braise.
Heat a heavy pot and brown the tied matambre on all sides, about 8 minutes total, to build color and a savory crust before braising. Searing deepens the flavor of the finished slices.
Add the beef stock and bay leaves so the liquid mostly covers the roll, then cover and simmer gently for about 75 minutes until the meat is fork-tender. Keep it at a bare simmer so the roll cooks evenly without toughening.
Lift the roll from the liquid, cool to room temperature, then wrap tightly in plastic and refrigerate at least 4 hours, ideally overnight, pressing it under a weight such as a tray topped with cans.
Pressing while it chills compacts the roll so it slices into neat, tight rounds.
Slice the cold matambre into 1cm rounds with a sharp knife to show off the spiral, arrange on a platter, and serve with chimichurri and crusty bread alongside.
Refrigerate with a weight on top to compact the roll for tight, clean slices.
Roll as tightly as you can — loose rolls fall apart on the cutting board.
Sear the roll before braising for deeper, more savory flavor.
Marinate at least an hour so the spices and vinegar penetrate the meat.
Chill it fully before slicing; warm matambre crumbles.
Add mozzarella or provolone for matambre arrollado relleno con queso.
Use butterflied chicken breast for a lighter poultry version.
Matambre a la pizza: top slices with tomato sauce and cheese and grill.
Add spinach or roasted red peppers to the filling for color and flavor.
Refrigerate the whole roll, wrapped, up to 5 days and slice as needed; keeping it whole preserves moisture. It also freezes well wrapped tightly for up to 2 months. Serve it cold or at room temperature, which is traditional, rather than reheating, which can dry the lean meat.
Matambre is a longstanding part of Argentina's beef and asado culture, often associated with gaucho cooking and appearing at celebrations and Sunday family lunches. The rolled, stuffed arrollado version is a popular preparation, though styles and fillings vary by household and region.
Matambre is a thin, flat sheet of beef taken from between the hide and the ribs of the animal, prized for rolling because it spreads into a large rectangle. Outside Argentina you can ask a butcher for matambre by name, or substitute a butterflied flank or skirt steak pounded thin to a similar even sheet.
Yes. A grilled version, matambre a la parrilla, is also classic. Roll and tie it as directed, then cook it slowly over indirect heat on the grill until tender, turning occasionally. Braising gives a more uniformly tender, sliceable result, while grilling adds smoky char; both are authentic Argentine approaches.
Usually the roll wasn't tied tightly enough, wasn't chilled fully, or was sliced warm. Roll it as compactly as possible, tie at close intervals, and refrigerate it under a weight for several hours or overnight so it firms up. Then slice it cold with a sharp knife for clean, intact spirals.
Per serving (220g / 7.8 oz) · 8 servings total
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