Matambre Arrollado (Rolled Stuffed Flank Steak)
Local name: Matambre arrollado
In short: Thin flank steak rolled around ham, spinach, carrot, red pepper and boiled egg, then simmered, pressed and sliced cold into colorful spirals. It takes about 3 h 15 min in total and makes 8 servings.
- Prep
- 45 min
- Cook
- 2 h 30 min
- Resting
- 8 h
- Total
- 3 h 15 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 380 kcal
Matambre arrollado, literally rolled hunger-killer, is a party dish on Argentine tables. A thin flank steak is spread with a colorful filling of spinach, carrot, red pepper, ham and boiled egg, rolled tightly, tied and simmered. After pressing and chilling, it is sliced to reveal spirals of color. It is served cold as a starter or picnic dish. Make it a day ahead, since it slices more cleanly once it is cold.
Instructions
- Lay the butterflied flank on a board and season with the garlic, parsley, oregano, salt and pepper.
- Cover the meat with the ham, leaving a 2 cm (3/4 in) border on all sides. Spread the spinach over the ham, then lay the carrots, pepper strips and eggs in lines along the narrow end.
- Roll the steak up tightly, starting from the end with the carrots and eggs, so the filling sits in the center. Tie it with twine every 3 cm (1 1/4 in).
- Wrap the roll in a clean kitchen towel and tie the ends, or wrap in foil.
- Put it in a large pot with the onion, carrot, bay leaf and salt. Add water to cover. Bring to a boil, then simmer very gently for 2 hours until the beef is tender and the center is well above 71°C (160°F).
- Lift the roll out and unwrap it. Cool, then put it on a tray with a board and a weight on top. Refrigerate for at least 6 hours or overnight.
- Remove the twine and slice the roll into 1 cm (1/2 in) rounds with a sharp knife. Serve cold.
Tips
- Ask your butcher to butterfly the flank steak, as it takes practice. If you cannot find flank, a thin cut of skirt steak or top round pounded flat also works.
- For a warm version, roast the stuffed roll wrapped in foil at 160°C (325°F) for about 2 hours instead of simmering, then rest and slice.
Questions and answers
Is matambre served hot or cold?
Usually cold, in thin slices as a starter or as picnic food. It also appears warm after a roast, but the cold version is the classic.
How long does matambre arrollado keep?
Wrapped tightly, it keeps for 4 days in the fridge. Slice it as you need it, since whole rolls stay fresher.
What does the name matambre mean?
It comes from mata hambre, meaning hunger-killer, because a slice of this thin, flavorful cut of beef was a satisfying, inexpensive meal for workers on the pampas.
How long does it take to make Matambre Arrollado (Rolled Stuffed Flank Steak)?
About 3 h 15 min in total: 45 min of preparation and 2 h 30 min of cooking.
How many calories are in Matambre Arrollado (Rolled Stuffed Flank Steak)?
About 380 kcal per serving, with 40 g of protein, 5 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 5 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
