Matambre

Matambre is a delicious beef dish from Latin America. I rolled hard-boiled eggs, red peppers, and greens inside a thin cut of meat, and created a beautiful dish, with colorful slices on every plate. It’s easy to make, incredibly tasty, and so gorgeous that you could serve it at the smartest dinner party.

What do I Use to Make Matambre?

You need a flat cut of meat to roll up – ideally the matambre cut. Additionally, there are always hard-boiled eggs in the filling. Beyond that, it’s up to you! Most recipes for matambre include red bell peppers, some herbs or spices, and usually something green. I chose to use roasted red peppers, spinach, fresh cilantro, and chili flakes for a perfect tricolor roll.

What is a Matambre Steak?

Matambre is a special cut of beef used in Argentina and other parts of Latin America. The name originates from a portmanteau of two Spanish words: “matar”, to kill, and “hambre”, hunger. By eating this meat, you will kill your hunger with a delicious meal!

Matambre is a very thin cut, taken from between the ribs and skin of the cow. This makes it perfect for rolled preparations. You may not be able to find it outside of Latin America, but a piece of flank steak, or any other flat steak will work instead. The name “Matambre” is also used to refer to the dish we are making here. It is more properly known as Matambre Relleno, or Matambre Arrollado, in which a number of ingredients are rolled up inside the flattened meat.

How to Prepare the Steak for Rolling

Start by butterflying the steak along its longest edge. This means that you cut almost all the way through, and open it up like a book. Depending on how thick the meat is, you may also find it useful to use a meat mallet. By pounding with a mallet, you at once tenderize the steak and make it thinner. Once the meat has been cut thinly enough, it is time to add your fillings. I started with spinach and cilantro, both chopped; then followed up with a layer of roasted peppers; before finally adding the peeled, hard-boiled eggs. Then all you need to do is to roll up and secure with kitchen string.

How to Cook Matambre, and What To Serve It With

After rolling up and securing, rub the matambre all over with olive oil, to promote browning. To cook it, you can fry it in a pan, turning regularly to brown evenly on all sides. If you have a barbecue going, you could also grill it over the coals. But I found the easiest way was to roast it in the oven. At 400°F, it took only 20 minutes to roast to perfection.

I like to serve this meat dish with salad, fries, or any other potato dish. Any one of these delicious side dishes go great with matambre.

• Snow Pea Salad
• Chickpea, Avocado, and Radish Salad
• Caramelized Onions and Mushrooms
• Purple Potato Salad with Bacon
• Crispy Taro Fries

How to Store Matambre Arrollado

It’s definitely best eaten hot, after being freshly cooked. But if you have any leftovers, you can certainly store them for the next day. Wrap in plastic wrap, or place in an airtight container and store it in the fridge. You can slice it thinly and eat cold, when ready to eat. I suggest using leftover slices to top a salad, or as a sandwich filling. Finely diced, you could also make a delicious hash with it. And if you have a lot left – unlikely, I know! – you can even reheat it gently in a medium oven, and serve it in the same way as when freshly cooked.

And more…

Looking for more delicious beef recipes? Take a look at one of these:

• Roast Beef Sliders
• Japanese Beef Curry
• Vegetable Beef Soup
• Jamaican Beef Patties

Conclusion

Although it’s quick enough to make for a weekday evening, I strongly recommend saving Matambre Relleno for when you next have guests around for dinner. It makes a stunning centerpiece for a fancy meal, when you really need to impress someone. Ask your butcher if they can get matambre for you, or if not, give it a go with flank steak instead. Let me know in the comments how you get on!