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.
Ingredients
(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
Directions
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.
{ 31 comments… read them below or add one }
I love the way this looks with the hard boiled egg in the middle. It’s so vibrant:D
This kind of reminds me of “carne mechada” from my country, Dominican Republic, It looks delicious, I want to try it soon, yum!
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)!
Oh my, Erica! That looks so very good. The egg is a great touch.
Thank you everyone for the comments!
Oh wow! I love how the egg is in the center of the meat. What a creative dish!
oh wow this looks divine oh wow whole snapper in Columbia man you guys know how to eat
That looks delicious Erica! I’ve heard so much about Argentinian beef and how gorgeous it is!
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!
The fillings make them look so yum
oh thats a very interesting way to cook beef, looks delish.
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
!!!!!!
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.
I love all the colors in this gorgeous dish! It looks so healthy and delicious, Erica!
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.
Wow, this looks so beautiful – like a work of art!
Thank you everyone for the wonderful comments!
This dish will definitely be loved by the Filipinos.
OH yummmy and flank steak has such a good beef flavor. What a yummy comfort food! My husband would love it!
Yummie, like the hard boil eggs in it
I used to make this rolls using ground beef, will try your version…
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!
Thank you guys
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!
Your matambre looks very authentic and delicious! Sit me down with a slice and some ensalada rusa, and I’ll be a happy camper.
The beef sounds terrific stuffed with egg and veggies, great entry for this stop!
This is so pretty with the egg in the center. Sounds yummy!
Thank you so much for visiting my blog!
reminds me of our beef mechado… i love visiting your site… and thanks for all the recipes, im learning a bit of colombian cooking!
what a beautiful presentation!!!
This looks great! I can only imagine how refreshing this would be on a picnic. Thanks for the recipe.
Thank you!