Matambre

Name: Matambre
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1 large flank steak or matambre cut (approximately 1–1.5 kg), butterflied and pounded thin; 3 hard-boiled eggs, peeled; 1 red bell pepper, cut into strips; 2 medium carrots, cut into thin strips; 1 medium onion, thinly sliced; 3 cloves garlic, minced; A generous handful of fresh parsley, roughly chopped; Salt and black pepper to taste; 1 teaspoon dried oregano; 500 ml beef stock or dry red wine, for braising; 2 tablespoons olive oil; Kitchen twine, for tying

Matambre/mah-TAM-breh/

About this dish

Matambre is a classic Argentine dish made from a thin cut of beef (flank or flap meat) that is stuffed with vegetables, hard-boiled eggs, and herbs, then rolled, tied, and either braised, boiled, or grilled. The name translates roughly to 'hunger killer' in Spanish, reflecting its role as a hearty, satisfying meal.

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Ingredients

🥩1 large flank steak or matambre cut (approximately 1–1.5 kg), butterflied and pounded thin

🥚3 hard-boiled eggs, peeled

🫑1 red bell pepper, cut into strips

🥕2 medium carrots, cut into thin strips

🧅1 medium onion, thinly sliced

🧄3 cloves garlic, minced

🌿A generous handful of fresh parsley, roughly chopped

🧂Salt and black pepper to taste

🫙1 teaspoon dried oregano

🍷500 ml beef stock or dry red wine, for braising

🫒2 tablespoons olive oil

🧵Kitchen twine, for tying

Method

Serves 4

Lay the flank steak flat on a clean work surface. Season generously with salt, pepper, and dried oregano on both sides.

Brush the inner surface of the meat lightly with olive oil, then evenly distribute the sliced onion, garlic, bell pepper strips, and carrot strips across the surface, leaving a small border around the edges.

Scatter the chopped parsley over the vegetables, then place the whole hard-boiled eggs in a line along one edge of the meat so they will be visible in the centre when sliced.

Carefully roll the meat tightly around the filling, starting from the edge with the eggs, to form a compact log shape.

Tie the roll firmly at regular intervals with kitchen twine to keep it intact during cooking, and tuck in any filling that escapes from the ends.

To braise, heat a splash of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the roll on all sides until well coloured, then add the beef stock or red wine, cover with a lid, and cook over low heat for approximately 1.5 to 2 hours, turning occasionally, until the meat is tender.

Remove the matambre from the pot and allow it to rest for at least 15 minutes. It can be served warm, sliced thickly, or allowed to cool completely, weighted down in the refrigerator, and sliced cold as an appetizer.

Remove the kitchen twine before slicing, and serve with chimichurri, a simple salad, or crusty bread alongside.

✓ What Makes it Authentic

Matambre is deeply associated with Argentine and Uruguayan cuisine and is commonly found across the Río de la Plata region. It is a popular dish for family gatherings, asados (barbecues), and festive occasions, and can be served hot or cold — sliced cold as an appetizer or starter is a particularly traditional presentation. The dish reflects the broader gaucho tradition of working with full cuts of beef in creative and resourceful ways.

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