Argentine Stuffed Flank Steak: Matambre Recipe

Name: Argentine Stuffed Flank Steak: Matambre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 pound) flank steak, trimmed; Extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1/4 pound fresh spinach, washed and drained, stems trimmed; 4 small thin carrots; 4 large hard boiled eggs, peeled and quartered lengthwise; 1 cup large pitted green Spanish olives, halved lengthwise; 1 large onion, sliced into rings; 1/4 cup freshly grated Parmesan; 1 teaspoon red pepper flakes; 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec); 1 head garlic, halved; 1 large onion, halved; 1 handful fresh thyme sprigs; 1 handful fresh oregano sprigs; 2 bay leaves

Servings: persons

1 (2 1/2 pound) flank steak, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 pound fresh spinach, washed and drained, stems trimmed
4 small thin carrots
4 large hard boiled eggs, peeled and quartered lengthwise
1 cup large pitted green Spanish olives, halved lengthwise
1 large onion, sliced into rings
1/4 cup freshly grated Parmesan
1 teaspoon red pepper flakes
1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
1 head garlic, halved
1 large onion, halved
1 handful fresh thyme sprigs
1 handful fresh oregano sprigs
2 bay leaves

1
Butterfly the steak by slicing lengthwise and opening it up like a book.
2
Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
3
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around.
4
Arrange the carrots in long rows across the steak, about 2 inches apart.
5
Put the egg strips and olives between the carrot rows.
6
Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes.
7
Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.)
8
Tie with butcher's twine to hold it together, as you would a roast.
9
Coat a large Dutch oven or pan with olive oil and put over moderate heat.
10
Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes.
11
Pour in the wine and enough water to come up almost to the top of the meat.
12
Toss in the head of garlic, onion, and herbs to flavor the broth.
13
Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking.
14
Taste the broth before serving and adjust spices, if necessary.
15
Transfer the matambre to a cutting board and let rest for 15 minutes.
16
Remove the kitchen strings and cut crosswise into 1-inch slices the colors of the filling will look absolutely gorgeous spiraled in the steak.
17
Spoon some of the sauce over the meat and serve.
18
Matambre is good hot, room temperature, or cold.

679

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (2 1/2 pound) flank steak, trimmed, Extra-virgin olive oil, Kosher salt and freshly ground black pepper, 1/4 pound fresh spinach, washed and drained, stems trimmed, and more.

Yes, Argentine Stuffed Flank Steak: Matambre falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Argentine Stuffed Flank Steak: Matambre

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions