Authentic Argentinian Matambre Arrollado (Stuffed Flank Steak Roll)
Tender, butterflied flank steak marinated in red wine vinegar and garlic, rolled tightly around vibrant carrots, spinach, hard-boiled eggs, and aromatic chimichurri herbs, then slow-braised to melting perfection.
History & Origins
Pampas Gaucho Heritage & Festive Asado Roulade
Born from Argentina’s rich gaucho tradition, Matambre (derived from ‘mata hambre’ or ‘hunger killer’) turns the thin cut of beef flank into a celebratory showpiece, rolled with crisp vegetables and chilled under weights for geometric cross-section slices.
Ingredients
Butterflied Beef & Marinade Base
- •3 lbs Beef flank steak (or skirt steak), butterflied and pounded flat
- •1/3 cup Red wine vinegar
- •4 cloves Fresh garlic, minced
- •1 tbsp Dried Mexican oregano, ground cumin, and crushed red pepper flakes
- •4 cups Rich beef broth (for slow poaching/braising)
Finishing, Garnishes & Chef’s Additions
- •4 large Hard-boiled eggs, peeled and aligned lengthwise
- •2 medium Carrots, cut into long thin julienne batons
- •2 cups Fresh baby spinach leaves, washed and dried
- •1/2 cup Fresh scratch Argentinian chimichurri sauce (for dipping)
Step-by-Step Instructions
PREPARATION & METHOD
Butterfly the flank steak horizontally with a sharp slicing knife into a wide uniform rectangle. Rub both sides with red wine vinegar, garlic, salt, and spices, resting for 20 minutes to tenderize surface connective fibers.
Lay spinach leaves over the steak surface, scatter carrot batons, and arrange whole hard-boiled eggs in a single straight row across the lower third. Roll tightly away from you into a compact log and tie securely with butcher’s twine every 1.5 inches.
Submerge the tied beef roll in a Dutch oven with seasoned beef broth. Cover and simmer gently over low heat for 2 hours at 185°F (85°C) until fork-tender throughout.
Remove roll from broth, wrap in heavy foil, place between two cutting boards, and press with 5-lb weights in the refrigerator until completely chilled. Snip twine and slice into stunning half-inch pinwheels served with chimichurri.
Beverage Pairing
Mendoza Malbec or Torrontés
A robust Mendoza Malbec brings dark plum and velvety tannins that harmonize with seasoned beef, or enjoy chilled with an aromatic Torrontés.
Culinary Science Insight
Collagen Gel Matrix & Mechanical Compression
Simmering dissolves tough flank collagen into gelatin; chilling under mechanical weights compresses muscle bundles and gelatinizes juices, cementing the filling so pinwheels slice cleanly without falling apart.