Matambre (Argentine Stuffed Rolled Flank Steak)

About This Recipe

Matambre — literally 'kill hunger' (matar + hambre) — is one of Argentina's most visually striking preparations: a thin flank steak pounded flat, layered with hard-boiled eggs, roasted peppers, spinach, garlic, and fresh herbs, then rolled tightly into a log, tied with butcher's twine, and either braised in red wine until fork-tender or grilled over the parrilla until charred on the outside. The cross-section when sliced reveals a mosaic of colours — the deep red of the beef, the bright yolk of the egg, the green of herbs, the red of capsicum — that is as much art as food. Matambre originated on the Pampas as gaucho food: a cheap, tough cut of beef that could be stuffed with anything available and slow-cooked over embers in a camp pot. Today it appears both as matambre a la pizza (topped with tomato sauce and mozzarella and finished in the oven) and as the grilled version carved tableside. It is a festive centrepiece — the kind of dish that makes a table fall silent when it arrives.

Ingredients

Serves 6

• 1.2 kgmatambre (thin flank steak or beef flap), butterflied open if thick
• 3 largehard-boiled eggs, peeled
• 2 largeroasted red capsicums (peppers), peeled and sliced
• 200 gfresh spinach leaves, blanched and squeezed dry
• 6 clovesgarlic, thinly sliced
• 1 smallbunch fresh oregano and parsley, leaves only
• 1 tspred chilli flakes
• 1.5 tspcoarse salt
• 1 tspground black pepper
• 2 tbspolive oil
• 250 mldry red wine (Malbec)
• 500 mlbeef stock
• 1 mediumwhite onion, sliced
• 2bay leaves

Instructions

1. 1

   Prepare the steak

   Lay the matambre flat on a work surface. If it is more than 1.5 cm thick at any point, pound with a meat mallet to an even thickness. Season the interior surface generously with salt, pepper, and chilli flakes.

2. 2

   Layer the filling

   Arrange spinach in an even layer over the meat, leaving a 2 cm border at the far edge. Layer roasted capsicum strips across the spinach. Scatter garlic slices, herbs, and an extra pinch of salt. Place whole hard-boiled eggs in a line across the near edge of the meat — they will form the centre of the roll.

3. 3

   Roll tightly

   Starting at the egg-side edge, roll the meat tightly around the filling, keeping the eggs centred. The roll must be firm — loose rolling means the cross-section won't hold.

4. 4

   Tie securely

   Tie with butcher's twine every 3–4 cm along the length to hold the roll firm. Season the exterior with salt and pepper.

5. 5

   Sear

   Heat olive oil in a large Dutch oven over high heat. Sear the rolled matambre on all sides until deeply browned, about 8 minutes total.

6. 6

   Braise

   Add sliced onion, bay leaves, red wine, and enough beef stock to come halfway up the roll. Bring to a boil, reduce to a low simmer, cover, and braise 75–90 minutes, turning the roll every 30 minutes, until a skewer meets no resistance.

   If using a parrilla instead: grill tied roll over indirect heat 25 minutes per side; internal temp should reach 65°C for a just-done, slightly pink interior.

7. 7

   Rest, slice, serve

   Remove twine. Rest 10 minutes. Slice into 2 cm rounds — the mosaic cross-section appears. Serve with chimichurri and roasted vegetables, spooning braising juices over as a sauce.

Variations

• •

  Cold matambre: allow braised roll to cool in its liquid, refrigerate overnight, then slice cold as an elegant antipasto.

• •

  Vegetarian matambre (stuffed zucchini): butterfly large zucchini and stuff with similar fillings; no braising needed.

Storage

Leftover braised matambre keeps refrigerated up to 3 days. Slice cold for sandwiches or reheat in braising liquid over low heat. Freezes well for up to 2 months.

Frequently Asked Questions