Matambre arrollado
Matambre arrollado, from above
Non vegArgentina

Matambre arrollado

Flank rolled around eggs, carrots and peppers, then sliced cold. Argentina's party centrepiece.

180 minTime
43 gProtein each
mildSpice
Kills hunger2 chapters · 1 min read

Make it your way

Grandma's wayRolled flank with eggs and vegetables.
The original
342kcalsame
43 gproteinsame
1 gfibresame
180minutessame

Matambre arrollado.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Beef1.2 kg flank steak (matambre)
Egg4, hard boiled
Carrot2, in strips
Red bell pepper (red capsicum, red pepper)1, in strips
Flat leaf parsleya big handful, chopped
Garlic4 cloves, minced
Dried oregano1 tsp
Red chilli powder (indian red chili powder)½ tsp ají molido
Vinegar1 tbsp
Waterfor poaching
Black pepper½ tsp
Saltto taste

Method

5 steps
  1. 1Trim the flank into a large, even rectangle. Season with garlic, parsley, oregano, chilli, vinegar, salt and pepper.
  2. 2Lay carrot strips, pepper strips and egg halves across the meat.
  3. 3Roll tightly, with the grain running the length of the roll, and tie with string every 3 cm.
  4. 4Poach in simmering salted water for 2 hours.
  5. 5Cool under a weight, chill, then slice thinly.
Serve it like this

Arrange thin slices overlapping on a platter with Russian salad and chimichurri on the side.

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Make it a meal

What goes with Matambre arrollado: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Bife con chimichurri30 min
On the side Russian salad30 min
On the side Avial35 min
A little snack Provoleta15 min
A little snack Empanadas argentinas100 min
To drink Sol kadhi40 min
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