🇦🇷 Argentina recipe
Matambre Arrollado
Matambre arrollado is an impressive Argentine rolled flank steak stuffed with a colorful mosaic of hard-boiled eggs, roasted red peppers, spinach, and herbs, then slowly braised or baked until tender. When sliced, each round reveals a beautiful pinwheel of ingredients. The name literally translates to 'hunger killer' and it is traditionally served cold as an appetizer or sliced warm as a main course.
Prep45 mins + 30 mins marinating
Cook2 hrs 15 mins
Serves6
Difficultyhard
Ingredients
- 1 large beef flank steak (matambre), about 1.2 kg, butterflied thin
- 4 hard-boiled eggs, peeled
- 2 roasted red bell peppers, seeded and cut into strips
- 200g fresh spinach, blanched and squeezed dry
- 1 large carrot, cut into thin lengthwise strips, blanched
- 6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon dried oregano
- 1 teaspoon red chili flakes
- 120ml red wine vinegar
- 500ml beef broth
- Salt and freshly ground black pepper
- Kitchen string for tying
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 390
- Protein
- 40 g
- Carbs
- 5 g
- Fat
- 22 g
