Matambre Arrollado
Matambre Arrollado
A spectacular Argentine party dish — thin flank steak rolled around a colorful filling of hard-boiled eggs, roasted peppers, olives, and herbs, then braised until tender. Served cold in beautiful pinwheel slices.
Matambre Arrollado (Matambre Arrollado)
A spectacular Argentine party dish — thin flank steak rolled around a colorful filling of hard-boiled eggs, roasted peppers, olives, and herbs, then braised until tender. Served cold in beautiful pinwheel slices.
Main
- 1 matambre (thin flank steak), about 1.5 kg, pounded to even thickness
- 3 hard-boiled eggs, halved lengthwise
- 2 roasted red bell peppers, cut into strips
- 1 large carrot, blanched and cut into strips
- 1/2 cup green olives, pitted
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp dried oregano
- Salt and pepper to taste
- 1/4 cup red wine vinegar
Braising liquid
- 1 cup beef broth
- 1 cup white wine
- 1 onion, quartered
- 2 bay leaves
- Salt and peppercorns
Wine Pairing
Bonarda from San Juan or a light Pinot Noir
- •Most rotiserías (deli/takeaway shops) sell it ready-made
- •Traditional parrillas serve it as a cold appetizer
- •Homemade at family celebrations and holidays
- 1
Lay the matambre flat on a clean surface. Season with salt, pepper, garlic, oregano, and vinegar.
- 2
Let marinate for 30 minutes at room temperature.
- 3
Arrange the filling in rows along the length of the meat: egg halves, pepper strips, carrot strips, olives.
- 4
Sprinkle parsley over the entire surface.
- 5
Roll the matambre tightly from the long side, tucking the filling as you go.
- 6
Tie securely with kitchen twine at 2-inch intervals. Wrap tightly in cheesecloth or muslin.
- 7
Place in a large pot with the braising liquid ingredients. The liquid should cover the roll.
- 8
Bring to a simmer over medium heat. Reduce to low and cook gently for 1.5-2 hours.
- 9
Remove from liquid and let cool for 30 minutes.
- 10
While still warm, place a heavy weight on top (a cutting board with cans works) to compress the roll.
- 11
Refrigerate under the weight for at least 4 hours, ideally overnight.
- 12
Remove twine and cheesecloth. Slice into 1cm rounds to reveal the beautiful pinwheel pattern.
- 13
Arrange on a platter and serve at room temperature with chimichurri on the side.
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Ask your butcher for matambre — if they don't have it, flank steak pounded thin works.
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The rolling is the hardest part — don't worry if some filling falls out, just tuck it back in.
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The weight during chilling is essential — it compresses the roll so slices hold together.
- ✦
Slice with a very sharp knife for clean, beautiful rounds.
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This is a make-ahead dish — it actually tastes better the next day.
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Serve with chimichurri and crusty bread as a starter.
Matambre literally means 'mata hambre' — 'hunger killer.' It's the thin cut of meat between the hide and the ribs of the cow. In Argentina, matambre arrollado is a traditional cold appetizer served at celebrations, holidays, and family gatherings. The dish showcases the Argentine tradition of turning simple ingredients into something spectacular through patience and skill. Every family has their own filling combination.
Refrigerate wrapped in plastic for up to 4 days. Slice cold just before serving. Do not freeze — the texture suffers.