Matambre

Matambre Arrollado (Argentine Stuffed Flank Steak)

A classic Argentine party dish: butterflied flank steak layered with egg, vegetables and herbs, rolled tight, poached until tender, weighted down, and served cold in jeweled pinwheels.

Prep

40 min

Cook

90 min

Total

130 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •1200 g (2½ lb) flank steak (matambre), one whole cut, butterflied open to a large rectangle; ask the butcher to butterfly it
• •6 whole large eggs, hard-boiled, peeled and halved lengthwise
• •2 whole medium carrots, peeled, cut into long thin batons
• •1 whole red bell pepper, roasted, peeled and cut into long strips
• •1 whole green bell pepper, roasted, peeled and cut into long strips
• •1 small onion, very finely minced
• •3 cloves garlic, minced
• •15 g (½ cup packed) fresh parsley, finely chopped
• •10 g (¼ cup) fresh oregano, finely chopped (or 1 tbsp dried)
• •20 g (¼ cup) fresh cilantro, optional but traditional in some regions, finely chopped
• •8 g (1½ tsp) sweet paprika
• •15 ml (1 tbsp) red wine vinegar
• •30 ml (2 tbsp) olive oil
• •15 g (1 tbsp) fine sea salt, plus more for the broth
• •3 g (1 tsp) black pepper, freshly ground
• •1.5 L (6 cups) beef or chicken broth, enough to nearly cover the roll
• •2 whole bay leaves
• •1 whole carrot, halved, for the braising liquid
• •1 whole onion, halved, for the braising liquid
• •6 whole black peppercorns
• •2 m (6 ft) kitchen twine, undyed cotton, for tying
• •1 sheet cheesecloth, optional, to hold the roll together while cooking

Steps

1. 1 Lay the butterflied flank steak flat on a large board, inside (rough) side up, and pound lightly with a meat mallet to even out the thickness. Season generously on both sides with salt, black pepper and the paprika.
2. 2 Spread the minced onion, garlic, parsley, oregano and cilantro (if using) evenly over the inner surface of the meat. Drizzle with olive oil and red wine vinegar and pat into place.
3. 3 Arrange the carrot batons and roasted pepper strips in parallel rows across the meat, leaving a 3 cm (1¼ in) border along the far edge. Lay the hard-boiled egg halves in a single line down the center, cut side facing into the meat.
4. 4 Roll the steak tightly away from you, enclosing the filling in a neat cylinder. Tie at 2.5 cm (1 in) intervals with kitchen twine, looping the length as well so the roll keeps its shape. Wrap loosely in cheesecloth if using.
5. 5 Place the tied roll seam-side down in a snug pot. Add the broth, bay leaves, halved carrot and onion, and peppercorns. The liquid should reach at least three-quarters of the way up the roll; top up with water if needed.
6. 6 Bring to a bare simmer over medium heat, then reduce to the lowest possible heat. Cover and poach gently for 75 to 90 minutes, turning the roll every 20 minutes so it cooks evenly. The roll is done when an instant-read thermometer inserted into the center reads 85 °C / 185 °F and a skewer slides into the meat with no resistance.
7. 7 Lift the roll from the broth and place it seam-side down on a tray. Set a board on top and weight with 2 to 3 kg / 4 to 6 lb of cans. Refrigerate, weighted, for at least 12 hours (overnight is traditional) until completely cold and firm.
8. 8 Discard the twine (and cheesecloth). With a long sharp knife, slice across the roll into 1.5 cm (⅝ in) thick pinwheels. Arrange on a platter and serve cold, ideally with chimichurri or a squeeze of lemon.