A thin Argentine flank steak rolled around hard-boiled eggs, peppers, and herbs, then braised or grilled until tender — served sliced to reveal a mosaic cross-section.
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.
Serves 6
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.
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.
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.
Tie with butcher's twine every 3–4 cm along the length to hold the roll firm. Season the exterior with salt and pepper.
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.
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.
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.
Rolling the eggs into the centre requires placing them before rolling and tightening as you go — it's easier than it sounds but does require a firm, deliberate roll.
A Malbec from Mendoza in the braising liquid is the traditional choice; the wine's deep fruit tannins soften as they cook and enrich the braise.
Matambre a la pizza variation: after braising, place sliced rounds on a baking sheet, top with tomato sauce and mozzarella, and grill under the broiler for 5 minutes.
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.
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.
Matambre is documented in Argentine and Uruguayan cuisine from at least the early 19th century — both countries claim it as their own. The gaucho origins are well-established: flank steak was a cheap Pampas cut, and rolling it with available camp ingredients (eggs from farm hens, herbs from the kitchen garden) made a practical, celebratory meal. The word matambre appears in 19th-century Argentine gaucho literature as a synonym for a hearty, sustaining meal eaten after long cattle drives.
Matambre is the beef flap or thin flank steak — the muscle that runs between the ribs and the skin of the animal. It is similar to but not identical to regular flank steak. Outside Argentina, beef flap (sometimes called 'sirloin tip' or 'bavette') is the closest substitute.
Yes — matambre is actually better when braised a day ahead. Cool in its cooking liquid, refrigerate overnight, then slice cold or gently reheat. The roll holds its shape perfectly when cold.
Either the roll wasn't tight enough, the filling was too wet, or it wasn't cold enough when sliced. Ensure spinach is thoroughly squeezed dry, roll firmly, tie tightly, and let rest fully before slicing.
Per serving (280g / 9.9 oz) · 6 servings total
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