Matambre - Argentine Rolled, Stuffed Flank Steak

Recipe by Mimi Bobeck
READY IN: 7hrs




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