Argentinianstuffedrolledshowpiece

Matambre (Stuffed Flank Steak Roll)

Name: Matambre (Stuffed Flank Steak Roll)
Prep time: 30 min
Cook time: 2 h
Total time: PT2.5H
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Flank steak, butterflied; 4 cups Fresh spinach; 2 Roasted red peppers, sliced; 3 Hard-boiled eggs, sliced; 6 slices Provolone cheese, sliced; 4 cloves Garlic, minced; 2 tbsp Red wine vinegar; 2 tbsp Olive oil; 1 tbsp Oregano; for tying Kitchen twine

2.5 hrs 6 servings Medium

This recipe uses Flank beef — specifically Flank for Roulade (1.5-2.5 lbs).

Learn more about all Flank cuts and cooking methods →

Prep

30 min

Cook

2 hrs

Total

2.5 hrs

Matambre is Argentina's answer to a roulade — butterflied flank steak spread with a colorful filling, rolled tight, and braised or grilled. When sliced, it reveals beautiful spirals of green, red, and yellow.

What Ingredients Do You Need?

2 lbs Flank steak, butterflied
4 cups Fresh spinach
2 Roasted red peppers, sliced
3 Hard-boiled eggs, sliced
6 slices Provolone cheese, sliced
4 cloves Garlic, minced
2 tbsp Red wine vinegar
2 tbsp Olive oil
1 tbsp Oregano
for tying Kitchen twine

How Do You Make Matambre (Stuffed Flank Steak Roll)?

1
Butterfly and pound
Butterfly the flank steak and pound to an even 1/4-inch thickness.
2
Layer fillings
Spread garlic over the surface. Layer spinach, peppers, eggs, and cheese.
3
Roll and tie
Roll tightly starting from the short end. Tie securely with kitchen twine every 2 inches.
4
Braise
Sear on all sides. Braise in a mixture of broth, wine, and vinegar at 325°F for 1.5-2 hours.
5
Slice and serve
Cool slightly, remove twine, and slice into 1-inch rounds to reveal the spiral.