Stuffed Flank Steak (Matambre Arrollado)

Stuffed Flank Steak (Matambre Arrollado)

Stuffed Flank Steak (Matambre Arrollado) is a traditional Argentine stuffed flank steak, rolled with hard-boiled eggs, carrots, garlic, and fresh herbs, then gently simmered to tender perfection. Once chilled, it’s sliced thin to reveal a visually striking spiral of colorful fillings. Distinctive for its balance of savory meat, aromatic vegetables, and herbs, this festive dish is a holiday favorite, often served alongside Russian Salad for a classic Christmas presentation.

Ingredients:

• 1 whole flank steak (matambre, about 2 kg/4 lbs)
• 4 hard-boiled eggs
• 2 carrots, shaved, plus 1 carrot cut into chunks
• 1 rib celery, cut into chunks
• 1 small white onion, quartered
• 1/4 cup (59 g) parsley, chopped
• 8 cloves garlic, minced
• Salt to taste
• black pepper to taste
• Dried oregano to taste
• Bay leaves

Method:

Lay the flank steak flat and butterfly it, as you would for a paillard. Season generously with salt and pepper. Arrange the carrots and hard-boiled eggs lengthwise in the center, then sprinkle with garlic, parsley, and oregano. Roll the meat up tightly and secure with kitchen twine at intervals to hold its shape. Wrap the roll in cheesecloth and tie again.

Place the wrapped roll in a pot with water, bay leaves, and a mirepoix of vegetables (carrot, celery, and onion) for added flavor. Cover and simmer gently for 1½–2 hours, until tender. Once cooked, remove from the pot, wrap in foil, place under a weight, and refrigerate—ideally overnight.

Slice thinly and serve cold. Traditionally, this dish is accompanied by Russian Salad (Ensalada Rusa) and is a beloved Christmas classic.