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Matambre Arrollado

Serves 8 Appetizer gluten-free, dairy-free, meat, Appetizers

Matambre Arrollado

Matambre Arrollado hails from Argentina's festive gatherings, where it often graces the table as part of a picada—a selection of cold appetizers. This dish transforms the humble flank steak into a vibrant centerpiece, showcasing a visually striking spiral of carrot, egg, and sometimes spinach. It's a staple at celebratory occasions, where its colorful presentation and rich flavors invite anticipation and delight.

Expect each slice of Matambre Arrollado to offer a satisfying contrast of textures and flavors: tender beef encasing the sweet earthiness of carrots and the creamy richness of hard-boiled eggs. Seasoned with garlic and oregano, it carries a hint of aromatic warmth. Traditionally served cold with olives and crusty bread, it invites communal enjoyment, capturing the essence of Argentine conviviality.

Ingredients

  • 1matambre (flank), butterflied
  • 3carrots, cooked
  • 3eggs, hard-boiled
  • 2garlic cloves
  • 1 tsporegano
  • to tastesalt and pepper
  • twinefor tying

Method

  1. Place the butterflied matambre on a clean surface, smooth side down. Mince the 2 garlic cloves finely and rub them evenly over the surface of the meat. Sprinkle 1 teaspoon of oregano, along with salt and pepper to taste, ensuring even coverage to enhance the flavor of the meat.
  2. Position the cooked carrots and hard-boiled eggs in a line along one edge of the meat. Ensure the carrots are parallel to each other and the eggs are spaced evenly to create a uniform spiral when rolled. Starting from the edge with the filling, carefully roll the matambre tightly, keeping the ingredients in place.
  3. Cut pieces of kitchen twine and tie the rolled matambre at regular intervals, about 2 inches apart, to secure the roll. Make sure the ties are snug but not too tight, as this will help maintain the shape during cooking.
  4. Choose a large pot if simmering or a roasting pan if roasting. If simmering, place the rolled matambre in the pot and cover with water. Bring to a gentle simmer over medium heat, ensuring the water does not boil vigorously. If roasting, preheat the oven to 350°F (175°C) and place the roll in the roasting pan, covering it with foil to retain moisture.
  5. Cook the matambre for about 1 hour and 20 minutes, checking occasionally. The meat is done when it is tender to the touch and the juices run clear when pierced with a fork.
  6. Once cooked, remove the matambre from the heat and place it on a flat surface. Set a weight, such as a heavy pan or a few cans, on top to press the roll as it cools. This helps the roll maintain its shape and makes slicing easier.
  7. Allow the matambre to cool completely under the weight. Once cold, untie the twine and slice the roll into thin, even slices. Arrange the slices on a platter, showcasing the spiral of carrots and eggs within the meat.