Classic Argentine Matambre Roll with Spinach and Vegetables
Experience the rich flavors of Argentina with this Classic Matambre Roll, a tender and flavorful beef dish that features a delightful stuffing of fresh spinach, vibrant carrots, and hard-boiled eggs. This rolled and stuffed flank steak is perfect for gatherings, showcasing the beauty of traditional Argentine cuisine. Enhance your mealtime with a blend of herbs, a dash of red wine vinegar, and the heartiness of beef stock, resulting in a dish that is not only delicious but also visually striking when sliced. Ideal for serving at a family dinner or impressing guests at your next celebration, this dish embodies the spirit of sharing and enjoying good food together.
10
Servings
320
Calories
13
Ingredients
Ingredients
flank steak
2 (2 lb each, butterflied and pounded)
red wine vinegar
1/2 cup (for marinating)
garlic
1 teaspoon (finely chopped)
dried thyme
1 teaspoon (for marinating)
beef stock
3 cups (for braising)
cold water
1-3 cups (adjust as necessary)
fresh spinach
1/2 lb (washed, drained, trimmed of stems)
carrots
8 (scraped and cooked, 6 to 8 inches long)
hard-boiled eggs
4 (cut into quarters lengthwise)
onion
1 large (sliced into rings)
fresh parsley
1/4 cup (finely chopped)
ground black pepper
to taste (for seasoning)
coarse salt
1 tablespoon (for seasoning)
Instructions
1
Begin by butterflying the flank steaks. Slice them horizontally from one side, stopping just before reaching the opposite edge.
2
Place the steaks between two sheets of plastic wrap and gently pound them to a uniform thickness.
3
Trim off any excess sinew and fat from the edges of the steaks to ensure even cooking.
4
Lay one of the butterflied steaks cut-side up in a large, shallow dish or a 12x18-inch jelly-roll pan.
5
Drizzle half of the red wine vinegar over the first steak and sprinkle with half of the finely chopped garlic and dried thyme.
6
Place the second steak on top, also cut-side up, and repeat the process with the remaining vinegar, garlic, and thyme.
7
Cover the dish and let the steaks marinate for 6 hours at room temperature or overnight in the refrigerator for best flavor.
8
After marination, carefully lay the two steaks end-to-end with an overlap of about 2 inches, aligning them according to the grain of the meat.
9
Pound the overlapping section lightly to secure the two pieces together.
10
Spread the fresh spinach leaves evenly over the beef, then arrange the cooked carrots in parallel rows, spaced about 3 inches apart, across the grain.
11
Place the hard-boiled egg quarters between the carrot rows for a delightful presentation.
12
Scatter the sliced onion rings over the top and finish with a sprinkle of fresh parsley, coarse salt, and ground black pepper.
13
Starting from one end, carefully roll the matambre jelly-roll style, making sure to roll with the grain of the meat to maintain the integrity of the fibers.
14
Tie the rolled matambre securely at 1-inch intervals with kitchen twine to hold its shape during cooking.
15
Place the rolled matambre in a large casserole or roasting pan, then add the beef stock.
16
Pour in enough cold water to surround the roll, coming a third of the way up its sides.
17
Cover the pan tightly with aluminum foil or a lid and bake in a preheated oven at 375°F for one hour.
18
Once cooked, remove the matambre from the oven and let it rest on a cutting board for about 10 minutes to allow the juices to redistribute.
19
Carefully remove the kitchen twine, then slice the matambre into 1/4-inch thick pieces.
20
Serve warm, generously drizzled with some of the pan liquid, which also makes a lovely sauce on the side or can be served as a dipping sauce.
Nutrition Information
16g
Fat
5g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Argentine Matambre Roll?
It is a traditional Argentine dish consisting of a butterflied and pounded flank steak stuffed with fresh spinach, carrots, and hard-boiled eggs, then rolled, tied, and braised.
What cut of beef is used for this recipe?
This recipe uses two flank steaks, each weighing approximately 2 lbs, which are butterflied and pounded to a uniform thickness.
How do I butterfly a flank steak?
To butterfly the steak, slice it horizontally from one side, stopping just before you reach the opposite edge so it can open up like a book.
Why should I pound the steaks before cooking?
Pounding the steaks between plastic wrap ensures a uniform thickness, which leads to even cooking and makes the meat easier to roll.
How long should the Matambre marinate?
The steaks should marinate for at least 6 hours at room temperature or overnight in the refrigerator for the best flavor penetration.
What ingredients are used in the marinade?
The marinade consists of red wine vinegar, finely chopped garlic, and dried thyme.
How do you join the two steaks together for rolling?
Lay the two marinated steaks end-to-end with an overlap of about 2 inches, aligning them according to the grain, and pound the overlapping section lightly to secure them.
What vegetables are included in the stuffing?
The stuffing includes 1/2 lb of fresh spinach, 8 cooked carrots, and one large sliced onion.
How should the carrots be prepared for the roll?
Carrots should be scraped and cooked, preferably 6 to 8 inches long, and arranged in parallel rows across the grain of the meat.
How are the eggs placed inside the Matambre?
Four hard-boiled eggs are cut into quarters lengthwise and placed between the rows of carrots for a beautiful presentation when sliced.
In which direction should I roll the meat?
You should roll the matambre jelly-roll style, making sure to roll with the grain of the meat to maintain the integrity of the fibers.
Why do I need kitchen twine for this recipe?
Kitchen twine is essential to tie the rolled matambre securely at 1-inch intervals so it holds its shape and keeps the stuffing inside while baking.
What is the baking temperature and time?
The dish should be baked in a preheated oven at 375°F for exactly one hour.
What liquid is used to braise the beef?
The meat is braised in 3 cups of beef stock and enough cold water to come a third of the way up the sides of the roll.
How many people does this recipe serve?
This recipe yields approximately 10 servings.
What are the nutritional facts per serving?
Each serving contains approximately 320 calories, 30g of protein, 16g of fat, and 5g of carbohydrates.
Is it necessary to cover the pan while baking?
Yes, the pan should be covered tightly with aluminum foil or a lid to ensure the meat stays tender and moist during the braising process.
How long should the Matambre rest after baking?
Let the meat rest on a cutting board for about 10 minutes to allow the juices to redistribute before removing the twine and slicing.
How thick should the slices be?
The matambre should be sliced into 1/4-inch thick pieces to showcase the colorful stuffing.
What can I do with the leftover pan liquid?
The pan liquid makes a lovely sauce that can be drizzled over the warm meat or served on the side as a dipping sauce.
Can I use frozen spinach for this recipe?
While fresh spinach is recommended for texture and flavor, you could use frozen spinach if it is thoroughly thawed and squeezed very dry.
What herbs are used in this Argentine dish?
The recipe uses dried thyme for the marinade and 1/4 cup of finely chopped fresh parsley inside the roll.
What type of salt is recommended?
The recipe calls for one tablespoon of coarse salt to properly season the large cut of meat.
Do I need to cook the onions before adding them to the roll?
No, one large onion should be sliced into rings and scattered over the stuffing raw; it will cook inside the roll during the baking process.
How much garlic is needed?
You will need 1 teaspoon of finely chopped garlic to be split between the two marinated steaks.
Can I make Matambre ahead of time?
Yes, Matambre is often served cold or at room temperature in Argentina, making it an excellent dish to prepare in advance.
What does the word Matambre mean?
The name is a portmanteau of 'matar' (to kill) and 'hambre' (hunger), referring to a thin cut of meat that cooks quickly to 'kill hunger'.
Is this dish gluten-free?
Based on the ingredients provided (beef, vegetables, eggs, stock, vinegar, and spices), this recipe is naturally gluten-free.
Should I remove the fat from the flank steak?
Yes, you should trim off any excess sinew and fat from the edges of the steaks to ensure even cooking and a better mouthfeel.
What should I do if the roll is too large for my pan?
If the joined steaks create a roll too long for your roasting pan, you can carefully curve it into a 'U' or 'C' shape to fit.