Argentinian Meat Roll

A large flank steak stuffed with vegetables, olives, and eggs, known in Argentina as matambre (hunger killer). It is a classic beef dish and one of the most popular in Argentina.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 100 minutes
  • Difficulty: 3
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, beef, side

  • 5 spoon Oil, plant, sunflower

  • 1 teaspoon Salt, table

  • 0.3 teaspoons Spices, pepper, black

  • 100 g Spinach, raw

  • 4 pieces Carrot, fresh

  • 4 pieces Egg, hard-boiled

  • 2 piece Onion, raw

  • 1 cup Olives, green, in brine

  • 1 spoon Chili peppers, red chili, dried

  • 0.25 cups Cheese, Parmesan, grated

  • 750 ml Alcohol, Wine, Red

  • 1 head Garlic, fresh

  • 1 handful Thyme, fresh

  • 1 handful Spices, oregano, dried

  • 2 piece Spices, bay (leaves)

Steps

  1. Clean a larger piece of meat thoroughly (remove the fat) and cut it into a steak by slicing it halfway through (not all the way!) and opening it like a book. Gently pound the meat with a meat mallet to even out the uneven thickness. Brush both sides of the meat with 2 tablespoons of oil, season with salt and pepper.

  2. Clean, wash, and dry the spinach. Peel and wash the carrots. Peel the hard-boiled eggs and cut them into quarters. Peel the onion and slice one into rings, while the other is simply halved. Evenly sprinkle the meat with spinach leaves, leaving a 2.5 cm border empty. Arrange the carrots lengthwise in two rows, 5 cm apart. Place the eggs and olives between the two rows of carrots. Sprinkle everything with onion slices, chili, and cheese, and season with a pinch of salt.

  3. Carefully roll the meat into a long, thick roll and tie it with kitchen twine, leaving 5 cm gaps between each loop.

  4. Place a large deep pan on the stove. Add 3 tablespoons of oil to the heated pan and brown the roll on all sides in the hot oil, which takes about 5 to 7 minutes. Add wine and enough water to almost cover the roll. Add a head of garlic, the halved onion, and herbs.

  5. Cover the pan and cook the roll on low heat for 1.5 hours. Cook it very slowly, otherwise, the meat will be tough. The meat should be so tender that it can be easily pulled apart with a fork. Taste and add more seasoning if needed.

  6. Transfer the cooked meat roll to a board and let it rest for 15 minutes. Remove the twine and slice it diagonally into 5 cm thick slices.

  7. Arrange the slices on a serving plate, pour the sauce from the pan over them, and serve.

Nutrition Information (Per 100g)

  • Calories: 132.31 kcal
  • Fat: 6.12 g
    • Saturated Fat: 1.48 g
  • Carbohydrates: 2.85 g
    • Sugars: 1.27 g
  • Protein: 13.35 g
  • Fiber: 0.61 g

Advice

Ask your butcher to prepare a single large steak from a piece of flank.