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Matambre Arrollado
Argentine Rolled Beef
A classic Argentine dish, Matambre Arrollado is a flavorful rolled flank steak stuffed with a colorful mixture of hard-boiled eggs, vegetables, and spinach. It's typically braised or poached until tender, then chilled and sliced thin to be served cold as an elegant appetizer or cold cut.
🧂 Ingrédients
- 1.5 kg Beef flank (matambre)(Look for a piece that is relatively uniform in thickness. If it's very thick, you may need to trim it slightly.)
- 3 Large eggs
- 2 Carrots
- 2 Red bell peppers
- 200 g Fresh spinach
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil(For searing (optional))
- 500 ml Beef or vegetable broth(For braising/poaching)
- Kitchen twine(For tying the roll)
👨🍳 Instructions
- 1
Prepare the flank steak: Place the beef flank on a clean cutting board. If the steak is very thick or uneven, you can butterfly it by making a lengthwise cut almost all the way through and opening it up like a book. Then, cover the steak with plastic wrap and pound it gently with a meat mallet or the flat side of a heavy pan until it's about 1-1.5 cm (½ inch) thick and has a relatively even surface. This tenderizes the meat and makes it easier to roll.
⏱️ 20 minutes - 2
Season and layer the filling: Season the inside surface of the prepared flank steak generously with salt and freshly ground black pepper. Arrange the hard-boiled eggs lengthwise down the center of the steak. Scatter the julienned carrots and red bell pepper strips evenly over the steak, alongside the eggs. Finally, spread the fresh spinach leaves over the vegetables, creating a colorful and even layer.
⏱️ 15 minutes - 3
Roll and tie the matambre: Starting from one of the longer sides, carefully and tightly roll the flank steak with the filling inside, like a jelly roll. Ensure the filling is enclosed as you roll. Once rolled, secure the matambre at intervals of about 2-3 cm (1 inch) using kitchen twine. Tie it firmly to maintain its shape during cooking.
⏱️ 15 minutes - 4
Cook the matambre: You have two primary cooking methods: \n\n**Braising:** Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the rolled matambre on all sides until nicely browned (about 2-3 minutes per side). Pour in the beef or vegetable broth. Bring to a simmer, then cover the pot tightly, reduce the heat to low, and let it braise for approximately 2 hours, or until the beef is very tender when pierced with a fork. \n\n**Poaching:** Place the rolled matambre in a large pot. Add enough water or broth to cover the roll completely. Bring to a gentle simmer over medium heat. Reduce the heat to low, cover, and poach for approximately 2 hours, or until the beef is very tender when pierced with a fork. \n\n**Cooking Temperature:** The poaching/braising liquid should be kept at a gentle simmer, around 85-90°C (185-195°F).
⏱️ 2 hours - 5
Chill and slice: Once cooked and tender, carefully remove the matambre from the cooking liquid. Let it cool slightly, then remove the kitchen twine. Wrap the matambre tightly in plastic wrap or foil. Refrigerate for at least 4 hours, or preferably overnight. Chilling is crucial for the matambre to firm up, making it easier to slice and for the flavors to meld. Before serving, slice the chilled matambre thinly against the grain. The cross-section should reveal the colorful layers of egg, carrots, peppers, and spinach.
⏱️ 4+ hours (chilling)
💡 Conseils de pro
- ✓Serve chilled as an appetizer or part of a charcuterie board.
- ✓This dish is ideal for making a day ahead, as the flavors improve and it's easier to slice when cold.
- ✓The beautiful cross-section of colors makes it a visually appealing dish.
- ✓Leftover cooking liquid can be strained and used as a base for sauces or soups.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a different flavor profile, add cooked rice, peas, or strips of ham to the filling.
- Experiment with different vegetables like green beans, asparagus, or mushrooms.
- For a grilled version, sear the rolled matambre well, then grill over indirect heat until cooked through and tender. This method requires careful monitoring to prevent drying out.