Matambre Arrollado
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The Tale of Matambre Arrollado
Story updated
Matambre, meaning "kill hunger" in Spanish, is a thin cut of beef from between the ribs and hide that gauchos on the pampas prized as a quick, flavorful cut. Rolled around vegetables, egg, and herbs, then poached or roasted, it became a classic Argentine dish for family gatherings and holidays.
Ingredients
Scale:· 8 servings
- 2 lbs flank steak, butterflied thin
- 3 hard-boiled eggs
- 1 carrot, julienned
- 1/2 cup spinach leaves
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Kitchen twine, for tying
- Salt and pepper, to taste
Instructions
- 1Lay the flank steak flat and season with garlic, paprika, oregano, salt, and pepper.
- 2Layer the spinach, carrot strips, and whole hard-boiled eggs lengthwise along the steak.
- 3Roll the steak tightly around the filling and tie securely with kitchen twine at intervals.
- 4Sear the rolled matambre in a hot pan on all sides until browned.
- 5Transfer to a pot, cover with broth, and simmer gently for 75-90 minutes until tender.
- 6Let cool slightly, remove the twine, and slice into rounds to serve.
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