Matambre Arrollado
Matambre — literally "hunger killer" in Argentine Spanish — refers to the thin cut of beef taken from between the ribs and the hide of the cow, a cut Italian and Spanish immigrant butchers in Buenos Aires and the Pampas learned to use rather than waste in the nineteenth century. Rolling it around eggs and vegetables turned an inexpensive, sinewy piece of meat into a dish substantial enough to feed a large family gathered around the parrilla. The roll is traditionally poached in a broth of water, wine, bay leaf and peppercorns, then pressed under a weight while it cools so the slices hold together neatly. Served cold and thinly sliced with chimichurri or a simple vinaigrette, matambre arrollado remains a fixture of Argentine holiday tables and asado spreads, prized as much for its striking spiral cross-section as for its flavor.
Rolled flank steak
A butterflied flank steak pounded thin and rolled around a savory filling.
Egg and vegetable filling
Hard-boiled eggs, carrots and spinach layered inside before rolling.
Garlic and parsley
A base of garlic, parsley and vinegar seasons the meat throughout.
Served cold, sliced
Poached or roasted, then chilled and cut into pinwheel slices.
Ingredients 4 servings
- 1 flank steak, butterflied (1.2kg)
- 3 hard-boiled eggs
- 1 carrot, cut into strips
- 1 cup fresh spinach leaves
- 4 garlic cloves, minced
- 1/4 cup chopped parsley
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- Kitchen twine for tying
How to make it
- 1FLATTEN THE MEAT: Butterfly the flank steak and pound it to an even thickness with a meat mallet.
- 2SEASON THE BASE: Rub the inside with minced garlic, chopped parsley, vinegar and olive oil.
- 3LAYER THE FILLING: Arrange the hard-boiled eggs, carrot strips and spinach leaves evenly across the meat.
- 4ROLL TIGHTLY: Roll the steak up from one short end into a firm cylinder, keeping the filling centered.
- 5TIE THE ROLL: Secure the roll with kitchen twine at regular intervals so it holds its shape while cooking.
- 6COOK GENTLY: Simmer the roll in salted water or roast it in the oven until fully cooked through.
- 7CHILL AND SLICE: Let the roll cool completely, then refrigerate before cutting it into thin pinwheel slices.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
