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    You are in: Home / Recipes / Matambre - Argentine Rolled, Stuffed Flank Steak Recipe
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    Matambre - Argentine Rolled, Stuffed Flank Steak

    Matambre - Argentine Rolled, Stuffed Flank Steak. Photo by Chris Gulker

    1/1 Photo of Matambre - Argentine Rolled, Stuffed Flank Steak

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    6 hrs

    1 hr

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    Units: US | Metric



    1. 1
      Butterfly the steaks by slicing them horizontally from one long side to within 1/2 inch (1 cm) of the opposite side.
    2. 2
      Pound the steaks between plastic wrap to flatten them further.
    3. 3
      Trim of all sinew and fat.
    4. 4
      Lay one steak cut side up on a 12x18-inch jelly-roll pan.
    5. 5
      Sprinkle with half the vinegar, half the garlic, and half the thyme.
    6. 6
      Cover with the other steak, also cut side up, and sprinkle with remaining vinegar, garlic, and thyme.
    7. 7
      Cover and marinate for 6 hours at room temperature, or overnight in the refrigerator.
    8. 8
      Lay the steaks end-to-end, in the direction of the grain of the meat, so that they overlap by about two inches.
    9. 9
      Pound the overlapping area to join them securely.
    10. 10
      Spread the spinach leaves evenly over the meat, and arrange the carrots across the grain of the meat in parallel rows about 3 inches apart.
    11. 11
      Place the egg quarters between the carrots.
    12. 12
      Scatter the onion rings over the meat, and sprinkle the surface with the parsley, salt and pepper.
    13. 13
      Carefully roll the matambre with the grain, jelly-roll style, into a thick, long cylinder.
    14. 14
      Tie at 1 inch intervals.
    15. 15
      Place the matambre in a large casserole or roasting pan along with the beef stock.
    16. 16
      Add enough cold water to come a third of the way up the roll.
    17. 17
      Cover tightly and bake at 375°F for one hour.
    18. 18
      To serve hot, remove the matambre to a cutting board and let rest for 10 minutes.
    19. 19
      Remove strings and cut into 1/4 inch slices.
    20. 20
      Moisten with a little pan liquid, which can also be served on the side.
    21. 21
      Alternately, press the matambre under weights to until the juices drain off, refrigerate thoroughly, and slice as above.

    Ratings & Reviews:

    • on July 29, 2007


      Very tasty, nice presentation, and quite easy to prepare. (Except for the butterflying. Next time I'd get that done at the butcher shop.) I used skirt steak, but with the marinating and slow cooking, it was plenty tender. I also substituted grated carrots, and added a couple of spoons of tomato sauce in the marinade. I think I would include a bay leaf next time, and it could support a little more spinach, if you happen to like spinach.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2005


      This was a very different/out of the ordinary meal which we enjoyed. I halved the recipes with few problems but I did have trouble rolling it all up together - however I think this may have been my inexperience with butterflying the flank steak and I also think my steak was a bit smaller than called for in the recipe. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Matambre - Argentine Rolled, Stuffed Flank Steak

    Serving Size: 1 (399 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 368.2
    Calories from Fat 158
    Total Fat 17.5 g
    Saturated Fat 7.0 g
    Cholesterol 159.1 mg
    Sodium 1108.6 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 2.1 g
    Sugars 3.1 g
    Protein 43.1 g

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