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Matambre arrollado
Rolled stuffed flank steak
Matambre arrollado: flank steak rolled around egg, carrot and pepper, poached, chilled and sliced
Christmas and New Year in Argentina fall in high summer, so the festive table is crowded with cold dishes, and matambre arrollado is the one that draws a crowd: a thin sheet of beef from between the ribs and skin (matambre, the rose or flank cut), spread with garlic and parsley, layered with hard-boiled egg, carrot and red pepper, rolled into a fat sausage, poached and pressed. Rotiserías in the Buenos Aires suburbs sell it by the slice, and each round shows a mosaic of colours. Served cold with Russian salad and a sharp chimichurri, it is tender and savoury. Because the outside of the meat ends up rolled inside, cook it to a core temperature of 71 °C, as for minced meat. The usual mistake is slicing it warm: it falls apart, so press it under a weight in the fridge overnight. If you can't find matambre, ask the butcher for a thin flank steak butterflied to 1 cm. Chef's tip: lay the meat with the grain running along the roll, so each slice cuts across the fibres and stays tender.
- Total time
- 180 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the roll
- 3 ⅓ lb matambre or flank steakin one thin sheet about 1 cm thick; trim off the thick membrane
- 4 garlic clovescrushed
- 1 oz flat-leaf parsleyfinely chopped
- 1 tsp dried oregano
- ½ tsp dried chilli flakes
- 2 tsp salt
- 1 tsp black pepper
- 4 eggshard-boiled, peeled and quartered lengthways
- 2 carrotscut into long strips
- 1 red peppercut into strips
For poaching
- 1 onionhalved
- 1 tsp black peppercorns
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Method
0/7 doneStep 1: Lay 3 ⅓ lb matambre or flank steak flat on the worktop, fat side down. Mix 4 garlic cloves, 1 oz flat-leaf parsley, 1 tsp dried oregano and ½ tsp dried chilli flakes and spread it over the meat, then season with half of 1 tsp salt and 1 tsp black pepper.
Step 2: Lay 4 eggs, 2 carrots and 1 red pepper in rows across the meat, running in the same direction as you will roll, leaving a 3 cm border at the far end.
Step 3: Roll the meat up tightly, tucking in the filling as you go. Tie it firmly with kitchen string every 3 cm, then wrap it tightly in a clean cloth or a double layer of foil and tie the ends.
Step 4: Put the roll in a large pot with 1 onion, 2 bay leaves, 1 tsp black peppercorns and the rest of 1 tsp salt, and cover with cold water. Bring to the boil over a high heat.
15 minStep 5: Lower the heat and simmer gently, partly covered, for 2 hours, turning the roll halfway, until a skewer slides in easily and a thermometer in the centre reads at least 160°F.
120 minStep 6: Lift out the roll and leave it to cool for 30 minutes. Set it on a tray, put a board and a few heavy tins on top, and chill overnight under the weight.
30 minStep 7: Unwrap, snip off the string and cut into 1 cm slices with a sharp knife. Serve cold with salad and chimichurri.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 44 g
- Carbs
- 5 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matambre arrollado take?
- About 180 minutes in total: 40 minutes to prepare and 140 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
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