Matambre Arrollado (Argentinan Stuffed Rolled Beef) is a traditional Argentinian recipe for a classic dish of butterflied beef steak with a filling of spinach, parsley, carrot, bell pepper and hard-boiled eggs that's rolled around the filling, baked to cook then sliced and served. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Argentinan Stuffed Rolled Beef (Matambre Arrollado).
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Matambre is a cut of beef that is commonly found in the cuisine of Argentina and Uruguay that comes from the bottom of the ribs.
Literally translated from Spanish, the word “matambre” is a combination of two words: “matar” and “hambre”. “Matar” means “to kill”, and “hambre” means “hunger”. Therefore, “matambre” is literally a “hunger killer”.
It is thought that this thin cut of meat was so named because it cooked quickly on a hot grill, making it the perfect appetizer to serve while the other meat is cooking.
Matambre Arrollado is a flavourful Argentinian Stuffed Flank Steak that makes a unique and beautiful main dish or starter. For best flavour, marinate the flank steak overnight before making and cooking your roll. This is counted amongst Argentina's national dishes.
Putting It Together:
Salt and freshly-ground black pepper, to taste
120g fresh spinach, chopped
4 tbsp fresh flat-leaf parsley, chopped
2 garlic cloves, minced
1 carrot, julienned
½ red bell pepper, sliced into strips
3 hard boiled eggs, peeled and quartered
Method:
The Night Before: Place the flank steak on a cutting board and with a sharp knife, butterfly the steak by gently slicing it in half through one of the long sides so that you can unfold the steak like a piece of paper that has been folded in half. Leave one side connected, creating one large, flat steak.
Once butterflied, pound the steak with a meat mallet until it is an even thinness throughout. In a small bowl, combine the vinegar, lime juice, and olive oil.
Place the steak in a large, seal-able container (or Ziploc bag). Pour the marinade over the steak, making sure it is evenly coated. Cover the steak and refrigerate for 6 hours or overnight.
Assembling the matambre:
Pre-heat your oven to 170C. Line a baking tray with kitchen foil.
Remove the steak from the marinade and place it on a flat surface so that the grain of the meat is parallel to you. Season the steak lightly with salt and black pepper.
Evenly distribute the chopped spinach, chopped parsley, and minced garlic over the whole steak, leaving a 3m edge (the edge furthest from you) free of filling.
Lay rows of sliced carrots, bell pepper strips, and quartered eggs parallel to you (going with the grain of the meat). Leaving a 5cm edge at the end of the steak.
Carefully, tightly, roll the steak up around the filling, starting with the edge that is closest to you. Sit the roll, seam-side down, on the foil-lined baking tray.
Tie the roll in three places with kitchen twine or thread so it keeps together when cooked.
Transfer to the centre of your pre-heated oven and bake for 1 hour.
Once done, remove the meat from the oven and let it rest for 10 minutes before slicing.
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