Argentine rolled flank steak recipe (“matambre arrollado”)

Beef “matambre” (flank steak) is a cut that, due to its shape, is ideal for stuffing and rolling. This method is one of the most common in Argentina to cook the popular “matambre”. Rolled flank steak can be served hot, but the most traditional option is to serve it sliced ​​as a cold starter, and it is in fact a holiday classic in Argentina, especially at Christmas and New Year’s Eve.

(*): the amount of boiled eggs is approximate. We need to get a row of eggs that covers the full width of the matambre, as we will see later.

Preparing the stuffing of the rolled flank steak:

Before beginning with our flank steak, we must have prepared some ingredients.

1. Boil the amount of eggs necessary to cover the width of the matambre (approximately 6). Once we have peeled the eggs, we must cut both ends. This is done so that it is easier to form a row later, and also because in this way we ensure that each slice of rolled matambre has some yolk.
2. Roast the peppers. After removing the skin, seeds and inner white veins, cut them into strips.
3. Grate the carrot; Mix it with the chopped parsley, a beaten egg and/or the grated cheese. Season to taste with salt, pepper, paprika, ground chili, etc.
4. If we are going to use chard or spinach, it is not essential to cook it beforehand, but it is advisable to do so to be able to get rid of the large amount of water they contain. To do this, simply blanch the leaves for 1 minute, transfer them to a bowl of ice water (this stops the cooking), and then strain.
5. Finally, we must prepare the most important ingredient: the flank steak or “matambre”. Remove as much fat as possible. As its shape is quite irregular, cut any part and then use it on an edge, in order to obtain a rectangle.

How to stuff the flank steak:

Use a table or large surface. Cover with baking-resistant plastic wrap. Spread the entire open flank steak over the plastic wrap, with the fattest part facing up. Season to taste with salt, pepper, ground chili, thyme, rosemary, etc. If we have made any cuts, arrange them in such a way as to obtain a rectangular shape. You don’t need to worry about joining those parts, they will stay together after being rolled and cooked.

Spread the grated carrot mixture over the flank steak, but leaving the upper edge free (the one furthest from us). Sprinkle about half an envelope of unflavored gelatin on top. It is important to leave a space of approx. 1cm. without filling on the sides as well. Otherwise, when rolling we would create pressure, and the stuffing which is closest to the edges will collapse.

Near the bottom edge, form a row with the boiled eggs. Leave a few centimeters of space, and form a second row with the roasted bell peppers. Leave a few centimeters free again, and form another row with the green leaves. After these steps, we should have obtained this result:

How to roll and close the flank steak:

Begin rolling from the closest bottom edge, making a first turn that allows us to cover the row of cooked eggs. This row is the most unstable, so it is important that it be the first to be covered when we start rolling.

If it is difficult for us to roll up, we can help ourselves with plastic wrap, always taking care not to allow it to get trapped inside after successive turns.

After having rolled completely the flank steak, cover it completely with the film so that it is well “packaged”. I recommend using at least 3 layers, this way it will be well secured and will not need to be bound. Even so, it is advisable to tie the ends, as an extra security measure.

In the following image we can see the rolled flank steak, “packaged” in plastic wrap, bound and ready to be boiled. An elongated container is ideal for boiling, but if you don’t have one, it is possible to bend the rolled flank steak if its length exceeds the diameter of your pot or container.

Boil the rolled flank steak over low heat for approximately 2 hours. This time will be enough for the meat to be very tender. If you have a cooking thermometer, the core of the matambre should be around 85 degrees.

Remove from the water and proceed to the “pressing”. In the past, specific presses were used, but it is enough to place over the matambre any pot, tray, etc, in order to exert a little pressure.

When the matambre has cooled down, reserve in the refrigerator for at least 8 hours. To serve, simply discard the string and film, and cut into slices.

Tips and tricks:

1. There is no single recipe for rolled flank steak, each home has its preferences regarding stuffing and how to season it. We can find, for example, variants with mustard or Worcester sauce, bacon, ham, etc. The most important is to follow the instructions to prepare the meat correctly and organizing the stuffing as described.
2. Once the raw flank steak is spread on the board or table, we may have doubts about which direction we should roll it. Technically, it is always best to arrange it in such a way that we can later cut against the fibers of the meat, which allows for a more tender bite. However, in this case it is more important to observe how we can make the greatest number of turns when rolling. In the example photo you can see that I have used a relatively small flank steak, and if I had wanted to roll it in another direction, the surface would have been scarce.