Matambre (Argentinian Style Stuffed Beef)
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
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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.
Jenn AKA The Leftover Queen
Wow, this looks so beautiful - like a work of art!
Joan Nova
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.
Faith
I love all the colors in this gorgeous dish! It looks so healthy and delicious, Erica!
Joanne
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.
Vinolia
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 🙂 !!!!!!
peanutts
oh thats a very interesting way to cook beef, looks delish.
KennyT
The fillings make them look so yum
Chef E
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!
Lorraine @ Not Quite Nigella
That looks delicious Erica! I've heard so much about Argentinian beef and how gorgeous it is! 😀
rebecca subbiah
oh wow this looks divine oh wow whole snapper in Columbia man you guys know how to eat
Sook @ My Fabulous Recipes
Oh wow! I love how the egg is in the center of the meat. What a creative dish!
Erica
Thank you everyone for the comments!
Chris
Oh my, Erica! That looks so very good. The egg is a great touch.
Beatriz
For the “baking dish” is this a deep dish, like a Dutch oven and should it be covered while baking in the oven?
Tangled Noodle
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)!
Sandra g
This kind of reminds me of "carne mechada" from my country, Dominican Republic, It looks delicious, I want to try it soon, yum!
Kim
I love the way this looks with the hard boiled egg in the middle. It's so vibrant:D