Matambre (Argentinian Style Stuffed Beef)

Matambre is a popular dish in Argentina. It is beef stuffed with cooked eggs, spinach and other vegetables. Some of the cuts of meats used in Argentina and South America are different than the cuts in the United States. The kind of meat used for this dish is similar to flank steak and is cooked in the oven or on the stove for about 1 hour and often served with chimichurri. It can be eaten cold or hot. When it is eaten cold, it is perfect for a picnic.

This week on the virtual culinary tour hosted by my friend Joan from Foodalogue, we are going to Argentina, so Matambre is the dish I am making to join her on this tour.



(4-6 Servings)

  • 1 1/2 pounds flank steak
  • 2 tablespoons olive oil, plus more for browning the meat.
  • 2 garlic cloves, finely chopped
  • 1 tablsepoon vinegar
  • 1 tablespoon lime juice
  • Salt and pepper
  • Filling
  • 1 large carrot, peeled and cut into thin strips
  • 1/2 red pepper, cut into thin strips
  • 1 cup fresh spinach leaves
  • 3 cooked eggs
  • To cook the beef

  • 2 cups beef stock
  • 1 bay leaf
  • 1 tablespoon fresh thyme
  • 1 garlic clove
  • 1/2 onion, diced


  1. Butterfly the steak and open it like a book, then pound the meat.
  2. Place the meat in a plastic container and add the olive oil, garlic cloves, lime juice,vinegar, salt and pepper. Cover the meat and marinate for at least 3 hours or overnight.
  3. Lay the flank steak on a work surface, top with spinach leaves, place the red pepper strips, the carrots and cooked eggs in the center of the meat.
  4. Star rolling the meat mixture to enclose the eggs and vegetables completely. Tie with kitchen string to hold the roll together.
  5. In a sauce pan, heat the olive oil and add the rolled flank steak and brown on all sides.
  6. Transfer to a baking dish, then add the beef stock, thyme, garlic, onion and bay leaf and bake at 350F for about 1 hour and 15 minutes or until the meat is cooked. Let the meat rest for 15 to 20 minutes before removing the string. Remove the strings and cut into slices, serve it hot or cold.
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  1. Sandra g says

    This kind of reminds me of “carne mechada” from my country, Dominican Republic, It looks delicious, I want to try it soon, yum!

  2. says

    When you noted that this would be great served cold at a picnic, I can imagine slices of matambre with chimichurri and your pan de bono or de yuca. Mmmmmm!

    I’m so enjoying Foodalogue’s ‘south of the border’ tour and your delicious contributions. Off to Brazil next week (I’m still hoping to participate before the travels end)!

  3. says

    This is cool, all the history that is going on in the foodalogue! Love it, and I am going to make this with chimichurri for one of my upcoming events!

  4. says

    that’s a yummy dish, looks delicious and filling with the veggies and egg filling!!! thanks for this recipe and Bon Voyage to Argentina and enjoy :) !!!!!!

  5. says

    What an interesting stuffing for beef! I would have never thought to do this…then again I’ve never actually eaten real Argentinean food before. Looks delicious.

  6. says

    Yes, yes! I’m so glad you did the authentic matambre for our readers and armchair travelers. Since I was cooking for a large crowd, my version was…well, my version. This looks delicious, Erica. Thanks so much for continuing the journey with me.

  7. says

    Argentina’s beef is the best! Your recipe looks wonderful, Erica! The colors are marvelous and the egg in the center sets everything off to perfection. You did such a great job!
    I am loving your tours!

  8. says

    I love this – all the bright colors, and I am assuming the bright flavors as well. This would start out as a conversation starter but silence would quickly ensure as people would focus on the tastiness! Great idea!


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