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
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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.
Chef's tip
Chilling the cooked matambre before slicing produces cleaner, more defined rounds — it is traditionally eaten at room temperature.