P
Argentine
Matambre Arrollado
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.
‹Swipe for the next dish›
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
1.2–1.5 kg
matambre (flank flap, between hide and rib)
butterflied to an even 8–10 mm thickness
Not yet stocked in British Columbia
3
hard-boiled eggs
peeled
Your own market
2
roasted red peppers
skinned, cut into strips
Not yet stocked in British Columbia
100 g
fresh spinach leaves
washed, dried
Not yet stocked in British Columbia
2 medium
carrots
peeled, cut into batons and blanched
Your own market
4 cloves
garlic
finely sliced or crushed
Your own market
10 g
fresh herbs
parsley, oregano, or a combination — chopped
Not yet stocked in British Columbia
2 tbsp
chimichurri
smeared directly on the meat surface before filling
Not yet stocked in British Columbia
For simmering
3 litres
salted water
Your own market
2
bay leaves
Not yet stocked in British Columbia
1 tsp
black peppercorns
whole
Not yet stocked in British Columbia
½
onion
halved
Your own market
To tie
1 m
butcher's twine
cut into lengths for tying every 3–4 cm
Not yet stocked in British Columbia
II
The Method
1
Lay the butterflied matambre flat, cut side up, on a clean work surface. The thickness must be uniform at 8–10 mm across the entire surface. Where thick spots remain, use a meat mallet to level them. Unevenness at this stage causes inconsistent cooking and an irregular spiral in the finished slice.
2
Season the meat surface generously with salt, the sliced or crushed garlic, and chopped herbs. Apply a thin, even smear of chimichurri across the entire surface. Under-seasoning here is the primary cause of a bland finished roll, as the seasoning on the beef layer is what flavours each slice throughout.
From the canon — Chimichurri is Argentina's defining condiment — a raw, uncooked herb sauce of flat-leaf parsley, oregano, garlic, red chilli flakes, red wine vinegar, and ol… Chimichurri (Argentine — Herb, Vinegar, Garlic — Resting Time) →
3
Lay the spinach leaves in a single, even layer over the meat. Arrange the roasted red pepper strips, carrot batons, and hard-boiled eggs (left whole, or halved lengthways to aid slicing) in a mosaic across the surface. Leave a clear 3 cm border along the far edge. The filling layer must be thin and even — overfilling prevents the meat from sealing and causes the roll to split during cooking.
4
This is where the dish lives or dies. Beginning at the near edge, roll the matambre tightly away from you, keeping firm, even pressure along the entire length so that no air pockets form in the spiral. As the roll closes, press the 3 cm bare border of meat against the body to seal. Tie with butcher's twine at intervals of every 3–4 cm. Each tie must be snug; insufficient tying allows the roll to expand, the filling to shift, and the spiral to collapse during cooking.
5
Bring the salted water to a gentle simmer in a pot large enough to hold the roll submerged. Add the bay leaves, peppercorns, and halved onion. Lower the matambre in and maintain a steady, gentle simmer. Cook for 1.5 to 2 hours. The roll is done when a skewer inserted into the centre meets no resistance and withdraws cleanly.
6
Remove the roll from the liquid and allow it to cool until handleable. Wrap tightly in cling film or foil, place on a tray, and set a weighted board or heavy pan on top. Refrigerate overnight under the weight. The roll is ready when it is cold and firm throughout and holds a clean cross-section without crumbling when pressed with a finger.
7
Remove the twine. Using a sharp, long-bladed knife, slice the roll into rounds of 1–1.5 cm. The cross-section should reveal a tight, unbroken spiral of meat, egg, pepper, spinach, and carrot. Serve cold. The flavour improves after two days refrigerated.
III
Quality Hierarchy
01
Reserve — Matambre sourced from a named Pampas breed (Hereford or Aberdeen Angus raised on pasture); eggs from a known free-range flock; peppers hand-roasted and peeled to order; chimichurri made from fresh herbs the same day.
02
Estate — Butcher-cut matambre of confirmed Argentine or Uruguayan style, correctly identified and butterflied to specification; good-quality jarred roasted peppers; a well-made chimichurri prepared a day ahead.
03
Market — Flank steak butterflied to the required thickness as an approximation of the matambre cut; standard supermarket eggs; jarred peppers; chimichurri from a reliable prepared source.
04
House — Any thin, even-thickness beef flap cut to 8–10 mm; the mosaic of filling kept simple; seasoning applied generously to compensate for lesser base material.
IV
Sensory Tests
◇Touch. The butterflied meat yields uniformly under fingertip pressure with no thick ridges or thin patches — 8–10 mm throughout.
◇Touch. Each tie of twine holds the roll firmly without cutting into the flesh; the roll does not yield or spring open when pressed along its length.
◇Touch. A skewer inserted to the centre of the simmering roll withdraws with no resistance and no raw drag.
◇Touch. After overnight pressing, the cold roll is uniformly firm and does not deform or crumble under finger pressure.
◇Sight. The sliced cross-section shows a tight, unbroken spiral with no voids, the filling mosaic clearly defined against the surrounding meat.
◇Where it lives or dies. The roll must be wound with uniform, continuous pressure and tied every 3–4 cm without exception — a loose roll or insufficient ties will produce air pockets, a collapsed spiral, and a filling that shifts during cooking, rendering the slice structurally incoherent.
Pillar V
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
Enter · from $49 a year
VI
What to Pour
A medium-bodied Argentine red wine (Malbec or Bonarda) served at cool cellar temperature alongside cold matambre; alternatively, a well-chilled lager. Chimichurri and mustard are the table condiments; the dish is also served in context of the asado with ensalada rusa.
The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
Enter · from $49 a year