📝 About This Recipe
Matambre, a clever portmanteau of 'mata' (kill) and 'hambre' (hunger), is a legendary centerpiece of the Argentinian asado. This dish features a thin flank steak butterflied to perfection and rolled around a colorful mosaic of hard-boiled eggs, vibrant vegetables, and aromatic herbs. Slow-roasted or grilled to a tender finish, it offers a sophisticated balance of smoky beef and bright, savory fillings that look as stunning on the plate as they taste.
🥗 Ingredients
The Meat and Marinade
- 3-4 pounds Flank Steak (butterflied and pounded to 1/2 inch thickness)
- 4 cloves Garlic (minced)
- 3 tablespoons Red Wine Vinegar
- 1 tablespoon Dried Oregano
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
The Filling
- 2 cups Fresh Spinach (blanched and squeezed dry)
- 2 large Carrots (peeled and cut into long thin batons)
- 1 cup Roasted Red Peppers (sliced into strips)
- 4-5 pieces Hard-boiled Eggs (peeled and left whole)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 teaspoon Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Lay the butterflied flank steak flat on a large cutting board. If it is uneven, cover with plastic wrap and use a meat mallet to pound it to a consistent 1/2-inch thickness.
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2
In a small bowl, whisk together the minced garlic, red wine vinegar, oregano, salt, and pepper. Rub this marinade thoroughly over both sides of the meat and let it sit for at least 20 minutes (or overnight in the fridge for deeper flavor).
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3
Position the steak so the grain of the meat is running vertically (up and down) in front of you. This ensures that when you slice the finished roll later, you will be cutting against the grain for maximum tenderness.
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4
Spread the blanched spinach evenly over the surface of the meat, leaving a 1-inch border at the edges.
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5
Arrange the carrot batons and roasted pepper strips in horizontal lines across the meat. Sprinkle the grated Parmesan and chopped parsley over the vegetables.
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6
Place the whole hard-boiled eggs in a single horizontal line near the edge closest to you. This will be the center of your roll.
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7
Carefully and tightly roll the meat away from you, keeping the filling tucked in as you go. The goal is a tight cylinder.
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8
Secure the roll with butcher's twine, tying knots every 1-2 inches along the length of the steak. Ensure the ends are tucked and tied to prevent the filling from escaping.
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9
Preheat your grill for indirect cooking (or oven to 325°F/165°C). If grilling, sear the outside of the roll over direct high heat for 2-3 minutes per side until a crust forms.
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10
Move the matambre to the indirect heat zone of the grill (or place on a rack in a roasting pan in the oven). Cook for approximately 60-75 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare/medium.
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11
Remove the meat from the heat and transfer to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes. This is crucial for the juices to redistribute and the roll to set.
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12
Snip and remove the twine. Using a sharp serrated knife, cut the matambre into 1-inch thick rounds and serve immediately.
💡 Chef's Tips
When butterflying the flank steak, take your time to ensure the 'sheet' of meat is even; any holes can be patched with small trimmings. Always squeeze as much moisture as possible out of the blanched spinach to avoid a soggy interior. For the best visual 'bullseye' effect, align the hard-boiled eggs end-to-end in a perfectly straight line. If you have time, chill the tied, raw roll for 2 hours before cooking; this helps the meat hold its shape during the roasting process. Using a meat thermometer is the only way to ensure the flank steak remains tender; overcooking this cut will make it tough and chewy.
🍽️ Serving Suggestions
Serve with a generous side of homemade Chimichurri sauce for a bright, acidic contrast. Pair with 'Ensalada Rusa', a classic Argentinian potato salad with peas and carrots. Offer grilled provoleta (melted provolone cheese) as an appetizer to keep with the asado theme. A bold Argentinian Malbec is the perfect wine pairing to stand up to the rich beef and garlic flavors. Serve with crusty French bread or grilled sourdough to soak up the juices.