Matambre
Matambre translates roughly to 'kill hunger', named for how effectively this rolled, stuffed steak was said to satisfy hungry gauchos on the pampas.
A striking Argentine dish of thin flank steak rolled around hard-boiled eggs, spinach, and peppers, then poached or braised and sliced to reveal a colourful spiral — traditionally served cold as a starter.
Ingredients
Method
Lay the flattened flank steak out and season with garlic and salt.
Layer spinach, pepper strips, and whole boiled eggs along one edge.
Roll tightly and tie securely with kitchen string at intervals.
Simmer in stock for 1.5 hours until tender, then cool completely before slicing into rounds to reveal the spiral.
Cooling the matambre fully before slicing is essential for clean, spiral-patterned rounds.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
