Argentine "matambre" features beef wrapped around fresh vegetables, olives, and hard-cooked eggs. This quick version is ready in less than 30 minutes.
Matambre is Argentina's classic beef dish that’s also popular in neighboring Uruguay. Traditional preparation calls for a butterflied flank steak pounded thin and stuffed with vegetables, olives, and eggs. The rolled steak is then braised in wine or beef broth for one to two hours.
This recipe uses small, thinly pounded steaks to create individual matambre servings. The beef rolls are pan-seared in olive oil, then finished in the oven in less than 10 minutes.
Argentine Stuffed Beef Rolls: Matambre
Serves 4
Ingredients
- 4 5-oz boneless Kansas City steaks, fat trimmed from edges (or other small, boneless steaks about 1/2-inch thick)
- olive oil, for rubbing, plus 2 tbsp
- sea salt
- freshly ground black pepper
- 4 tsp grated Parmesan cheese
- 4 large oblong spinach leaves, thick stems removed
- 1/4 quarter small onion, julienned
- 1 small carrot, peeled and julienned
- 1 large hard-boiled egg, halved vertically, each half sliced into 4 vertical strips
- 4 medium pitted green olives, quartered
- 2 garlic cloves, peeled and crushed
- 2 sprigs fresh oregano
- 1/4 cup red wine
Preparation
- Preheat the oven to 400 degrees F.
- Pound the steaks to about 1/4-inch thickness, 3 inches wide, 6 inches long. Rub each with olive oil and season with salt and pepper.
- Sprinkle 1 teaspoon of Parmesan cheese over each steak. Top each with 1 spinach leaf, leaving a small border around the edges.
- Divide the onions, carrots, eggs, and olives in alternating rows across each steak. (The alternation doesn’t need to be exact. Adjust the placement of the filling according to the narrow and wider parts of the steaks.)
- Tightly roll up each steak and secure each with 2 pieces of kitchen string, tied as closely to the ends as possible.
- Heat a heavy, preferably cast-iron, skillet over medium heat and add 2 tablespoons of olive oil.
- Add the garlic cloves and oregano sprigs and stir until fragrant, about 30 seconds.
- Add the beef rolls seam-side down and sear about 2 minutes. Turn and continue searing until all sides are browned, 6-8 minutes total. Remove from heat.
- Carefully pour in the wine and stir to combine with the garlic and oregano. Place the skillet in the oven and roast until the beef is just cooked through and the vegetables soften, 6-7 minutes.
- Remove the beef rolls to a cutting board and let rest 3-4 minutes. Slice each in half crosswise and place 2 pieces on each of 4 plates. Serve hot or at room temperature.
Also try Argentine Grilled Beef Skewers with Chimichurri Sauce and Lomo Saltado: Peruvian Beef and Potato Stir-Fry.
Copyright Pamela Steed Hill. Contact the author to obtain permission for republication.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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