Argentine Matambre Arrollado (Stuffed Rolled Flank Steak)
Matambre Arrollado is a beloved Argentine classic made by butterflying a thin cut of beef, filling it with colorful vegetables, hard-boiled eggs, herbs, and seasonings, then rolling it tightly before slowly cooking until tender. Traditionally served chilled and sliced, this elegant dish is a staple at Christmas, New Year's celebrations, family gatherings, and festive barbecues throughout Argentina.
🛒 Ingredients
For the Beef Roll
2½–3 lb (1.1–1.4 kg) flank steak or thin beef matambre, butterflied and trimmed
2 tbsp olive oil
3 garlic cloves, minced
2 tbsp Dijon mustard
1 tbsp fresh parsley, finely chopped
1 tsp dried oregano
1 tsp smoked paprika
1 tsp salt
½ tsp freshly ground black pepper
For the Filling
3 hard-boiled eggs, peeled
2 medium carrots, peeled and cut into thin strips
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
½ cup fresh spinach leaves
¼ cup chopped parsley
¼ cup green olives, sliced (optional)
4 slices provolone or mozzarella cheese (optional)
For Cooking
6 cups beef broth or water
2 bay leaves
1 onion, halved
2 celery stalks
1 carrot, roughly chopped
👨🍳 Instructions
1. Prepare the Beef
Lay the flank steak flat on a cutting board with the inside facing up.
If necessary, gently pound the meat with a meat mallet until it is an even thickness of about ½ inch.
Brush both sides with olive oil.
Mix together the garlic, Dijon mustard, parsley, oregano, smoked paprika, salt, and black pepper, then spread the mixture evenly over the beef.
2. Add the Filling
Arrange the spinach leaves over the meat.
Layer the carrot strips, red and green bell peppers, parsley, and sliced olives evenly across the surface.
Place the hard-boiled eggs in a line across one end of the steak.
If using cheese, lay the slices over the vegetables.
3. Roll the Meat
Starting from the end with the eggs, roll the beef tightly into a log.
Tie securely every 1–2 inches with kitchen twine to help the roll hold its shape during cooking.
4. Slow Cook
Place the rolled beef into a large stockpot.
Add the beef broth, bay leaves, onion, celery, and chopped carrot.
Bring to a gentle boil, then reduce to a low simmer.
Cover and cook for 2½–3 hours, or until the beef is tender.
Alternatively, roast the roll in a covered roasting pan at 325°F (165°C) for about 2½ hours, basting occasionally.
5. Chill and Press
Remove the beef roll from the cooking liquid and let it cool slightly.
Wrap tightly in plastic wrap or aluminum foil.
Place on a tray, set a heavy object on top to gently compress it, and refrigerate for at least 6 hours, preferably overnight.
This helps the filling stay intact and makes slicing much easier.
6. Slice and Serve
Remove the kitchen twine.
Slice the Matambre Arrollado into thin rounds using a sharp knife.
Arrange on a serving platter and garnish with fresh parsley.
Serve chilled or at room temperature.
🍽️ Serving Suggestions
Enjoy Matambre Arrollado with:
Argentine potato salad
Russian salad (Ensalada Rusa)
Mixed green salad
Chimichurri sauce
Crusty artisan bread
Roasted vegetables
💡 Tips for Success
Choose a thin, evenly trimmed flank steak for easy rolling.
Tie the roll tightly to keep the filling secure during cooking.
Chilling overnight improves both the texture and flavor.
A sharp carving knife will produce clean, attractive slices.
Add roasted red peppers, spinach, or cheese for extra flavor variations.
❄️ Storage
Refrigerator: Store tightly wrapped for up to 4 days.
Freezer: Freeze whole or sliced for up to 2 months. Thaw overnight in the refrigerator before serving.
🍴 Final Thoughts
Argentine Matambre Arrollado is a timeless centerpiece that combines tender slow-cooked beef with colorful vegetables, herbs, and hard-boiled eggs in every beautiful slice. Whether served as an elegant appetizer, part of a holiday buffet, or alongside traditional Argentine side dishes, this classic stuffed beef roll is sure to impress family and guests alike. 🇦🇷🥩🥕🥚🌿
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