How to make Matambre Arrollado

Why cooks start here

Matambre arrollado is the stuffed, rolled flank that is sliced cold for a picada: carrot, egg, and sometimes spinach in a spiral. It is a party plate, not a weeknight.

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.