Matambre is Argentina's most theatrical preparation — a thin flank steak filled with eggs, vegetables, and herbs, rolled tightly, poached or roasted, and sliced to reveal a mosaic of colour.
Serves 6–8 peoplePrep 45 minCook 1 hr 30 min
Ingredients & method
Ingredients
1 large matambre (flank), about 1.5 kg, butterflied flat
3 hard-boiled eggs
2 carrots, boiled until tender
1 bunch spinach, blanched and squeezed dry
1 red capsicum, roasted and peeled
4 garlic cloves, thinly sliced
Fresh thyme and parsley
Salt, black pepper, chilli flakes
Butcher's twine
500 ml beef or vegetable stock (for poaching)
Method
1Lay the flank flat, trimmed and butterflied to an even thickness. Season generously with salt, pepper, and chilli flakes.
2Layer the filling ingredients across the meat: first spinach, then capsicum, carrot sticks, garlic slices, and whole boiled eggs placed along one edge.
3Roll tightly into a log shape, starting from the egg side. Tie firmly with butcher's twine at 3 cm intervals.
4Bring stock to a simmer in a deep pan. Add the matambre roll. Simmer gently for 75–90 minutes until cooked through (or roast at 180 °C for 70 minutes).
5Cool slightly before slicing into rounds. The stuffing creates a pinwheel pattern in each slice. Serve warm or at room temperature with chimichurri.
Useful gear for this recipe
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