Matambre Arrollado

Pampas region, Argentina — gaucho tradition; the matambre cut itself is uniquely identified and utilised in Argentine and Uruguayan butchery

A rolled stuffed flank steak that is one of Argentina's most visually impressive preparations — the thin beef 'matambre' cut (literally 'hunger killer', the thin flap between hide and ribs) is laid flat, topped with a mosaic of hard-boiled eggs, roasted red peppers, spinach leaves, and carrots, seasoned with garlic and herbs, then rolled tightly and tied. It is either simmered slowly in beef broth or baked, then pressed under weights and refrigerated overnight. Sliced cold, the cross-section reveals a beautiful spiral of meat, colour, and filling — it is Argentina's answer to the terrine, eaten as a cold starter or picnic main. The preparation requires patience and skill in the rolling technique to prevent voids in the spiral.

Served cold as antipasto at asado, or as a main dish with ensalada rusa (potato salad); chimichurri and mustard alongside; pairs with red wine or cold lager; the dish travels well and improves slightly after 2 days refrigerated