Matambre Arrollado — Print Recipe

A thin flank of beef rolled around a filling of hard-boiled eggs, roasted peppers, olives, and herbs, then braised or boiled until tender and sliced into colorful pinwheel rounds.

Ingredients

1 large beef matambre or flank steak, butterflied thin
3 hard-boiled eggs
2 roasted red bell peppers, sliced
1/2 cup green olives, pitted
2 carrots, blanched and halved lengthwise
1/4 cup fresh parsley, chopped
4 cloves garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Salt and pepper to taste
Kitchen twine for tying

Instructions

1 Lay the matambre or butterflied flank steak flat on a work surface. Season generously with salt, pepper, minced garlic, and red wine vinegar. Let it marinate for thirty minutes.
2 Arrange the hard-boiled eggs in a line down the center of the meat. Layer the roasted peppers, olives, blanched carrots, and chopped parsley around and over the eggs.
3 Starting from one long edge, carefully roll the meat tightly around the filling, creating a compact cylinder. Tie securely with kitchen twine at two-centimeter intervals.
4 Place the rolled matambre in a large pot of salted boiling water or in a roasting pan with a cup of broth. Simmer gently for ninety minutes until the meat is tender and cooked through.
5 Remove from liquid and let cool completely. Refrigerate for at least four hours or overnight. Slice into one-centimeter rounds to reveal the colorful pinwheel pattern and serve cold.

Did You Know?

The name matambre literally means mata-hambre or hunger killer. Gauchos would eat this cut of beef, located between the hide and ribs, as a quick meal while the main asado cooked slowly.