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    My Colombian Recipes » Recipes » Main Dishes » Beef » Matambre (argentinian Style Stuffed Beef)

    Matambre (Argentinian Style Stuffed Beef)

    Jan 31, 2010 · Modified: Aug 22, 2022 by Erica Dinho · 33 Comments

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    MatambrePin

    Matambre (Argentinian Style Stuffed Beef)

    Erica Dinho
    5 from 32 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Main Course
    Cuisine Latin
    Servings 4 servings
    Calories 627 kcal

    Ingredients
     

    • 1 ½ 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
    • ½ red pepper cut into thin strips
    • 1 cup fresh spinach leaves
    • 3 cooked eggs
    • 2 cups beef stock
    • 1 bay leaf
    • 1 tablespoon fresh thyme
    • 1 garlic clove
    • ½ onion diced

    Instructions
     

    • Butterfly the steak and open it like a book, then pound the meat.
    • 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.
    • 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.
    • Star rolling the meat mixture to enclose the eggs and vegetables completely. Tie with kitchen string to hold the roll together.
    • In a sauce pan, heat the olive oil and add the rolled flank steak and brown on all sides.
    • 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.

    Nutrition

    Calories: 627kcalCarbohydrates: 26gProtein: 61gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 254mgSodium: 30906mgPotassium: 1279mgFiber: 1gSugar: 22gVitamin A: 3295IUVitamin C: 26mgCalcium: 147mgIron: 5mg
    Keyword beef recipes
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    MatambrePin

    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.

    More Beef Recipes

    Bistec Encebollado (Colombian-Steak With Onion Sauce)Beef Skewers (Chuzos De Res)Carrots And Meatballs Soup (Sopa De Zanahoria Y Albondigas)Carne Afanada (Colombian Meatloaf)Capón Relleno (Stuffed Beef)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Kim

      January 31, 2010 at 3:26 pm

      5 stars
      I love the way this looks with the hard boiled egg in the middle. It's so vibrant:D

      Reply
    2. Sandra g

      January 31, 2010 at 3:31 pm

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

      Reply
    3. Tangled Noodle

      January 31, 2010 at 3:56 pm

      5 stars
      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)!

      Reply
    4. Chris

      January 31, 2010 at 4:15 pm

      5 stars
      Oh my, Erica! That looks so very good. The egg is a great touch.

      Reply
      • Beatriz

        January 09, 2023 at 7:59 pm

        For the “baking dish” is this a deep dish, like a Dutch oven and should it be covered while baking in the oven?

        Reply
    5. Erica

      January 31, 2010 at 5:45 pm

      5 stars
      Thank you everyone for the comments!

      Reply
    6. Sook @ My Fabulous Recipes

      January 31, 2010 at 8:02 pm

      5 stars
      Oh wow! I love how the egg is in the center of the meat. What a creative dish!

      Reply
    7. rebecca subbiah

      January 31, 2010 at 8:05 pm

      5 stars
      oh wow this looks divine oh wow whole snapper in Columbia man you guys know how to eat

      Reply
    8. Lorraine @ Not Quite Nigella

      January 31, 2010 at 8:26 pm

      5 stars
      That looks delicious Erica! I've heard so much about Argentinian beef and how gorgeous it is! 😀

      Reply
    9. Chef E

      January 31, 2010 at 9:33 pm

      5 stars
      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!

      Reply
    10. KennyT

      January 31, 2010 at 10:49 pm

      5 stars
      The fillings make them look so yum

      Reply
    11. peanutts

      February 01, 2010 at 3:14 am

      5 stars
      oh thats a very interesting way to cook beef, looks delish.

      Reply
    12. Vinolia

      February 01, 2010 at 4:25 am

      5 stars
      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 🙂 !!!!!!

      Reply
    13. Joanne

      February 01, 2010 at 7:21 am

      5 stars
      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.

      Reply
    14. Faith

      February 01, 2010 at 8:00 am

      5 stars
      I love all the colors in this gorgeous dish! It looks so healthy and delicious, Erica!

      Reply
    15. Joan Nova

      February 01, 2010 at 3:51 pm

      5 stars
      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.

      Reply
    16. Jenn AKA The Leftover Queen

      February 01, 2010 at 4:18 pm

      5 stars
      Wow, this looks so beautiful - like a work of art!

      Reply
    17. Erica

      February 01, 2010 at 4:28 pm

      5 stars
      Thank you everyone for the wonderful comments!

      Reply
    18. Divina

      February 02, 2010 at 12:20 am

      5 stars
      This dish will definitely be loved by the Filipinos.

      Reply
    19. Michelle

      February 02, 2010 at 12:58 am

      5 stars
      OH yummmy and flank steak has such a good beef flavor. What a yummy comfort food! My husband would love it!

      Reply
    20. Juliana

      February 02, 2010 at 1:28 am

      5 stars
      Yummie, like the hard boil eggs in it 🙂 I used to make this rolls using ground beef, will try your version...

      Reply
    21. Barbara

      February 02, 2010 at 6:54 am

      5 stars
      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!

      Reply
    22. Erica

      February 02, 2010 at 7:40 am

      5 stars
      Thank you guys 🙂

      Reply
    23. Oysterculture

      February 02, 2010 at 8:03 pm

      5 stars
      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!

      Reply
    24. Katie

      February 03, 2010 at 9:43 am

      5 stars
      Your matambre looks very authentic and delicious! Sit me down with a slice and some ensalada rusa, and I'll be a happy camper. 🙂

      Reply
    25. Natasha - 5 Star Foodie

      February 03, 2010 at 9:59 am

      5 stars
      The beef sounds terrific stuffed with egg and veggies, great entry for this stop!

      Reply
    26. Karen

      February 03, 2010 at 12:28 pm

      5 stars
      This is so pretty with the egg in the center. Sounds yummy!

      Reply
    27. Erica

      February 03, 2010 at 7:12 pm

      5 stars
      Thank you so much for visiting my blog!

      Reply
    28. Skip to Malou@IMPROMPTU

      February 03, 2010 at 9:45 pm

      5 stars
      reminds me of our beef mechado... i love visiting your site... and thanks for all the recipes, im learning a bit of colombian cooking!

      Reply
    29. danielle

      February 05, 2010 at 10:57 pm

      5 stars
      what a beautiful presentation!!!

      Reply
    30. Lara

      February 07, 2010 at 2:33 pm

      5 stars
      This looks great! I can only imagine how refreshing this would be on a picnic. Thanks for the recipe.

      Reply
    31. Erica

      February 07, 2010 at 9:28 pm

      5 stars
      Thank you!

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    More about me →

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