Dinner Party · Argentine
Matambre Arrollado (Rolled Stuffed Flank Steak)
I roll this flank steak around a savory stuffing and braise it slowly until the meat becomes remarkably tender.
Why This Works
The technique of butterflying and tightly rolling the flank steak ensures that every slice captures the vibrant, aromatic center while providing a structural integrity necessary for presentation. The extended braise in a rich beef broth emulsifies the fats and aromatics, transforming a lean, tough cut into a tender, succulent centerpiece that defines traditional Argentine comfort.
The Upgrade
Add a layer of thinly sliced ham or prosciutto inside the roll before adding the vegetables for an extra savory dimension.
Chef's Secret
Michelin TechniqueDon't skip searing the rolled matambre. This browning reaction (Maillard reaction) creates complex flavors that permeate the entire dish.
Ingredients
Total time including resting: 40 min
Directions
Butterfly the flank steak to a uniform 1/2-inch thickness, then season the interior with salt, pepper, cumin, minced garlic, and fresh parsley.
5 minLayer the carrots and hard-boiled eggs along the center of the meat, roll tightly, and secure at one-inch intervals with kitchen twine.
10 minIn a heavy-bottomed pot over medium-high heat, melt butter with olive oil and sear the roll until a deep, mahogany crust develops on all sides.
10 minPour in the beef broth, cover the pot securely, and transfer to a 325°F oven to braise until the connective tissue is completely rendered.
150 minRemove the matambre from the heat, allow it to rest for 15 minutes to redistribute juices, then remove twine and slice into thick rounds.
15 minWine Pairing
Bonarda
Red Wine
The BottleEl Enemigo Bonarda
Bonarda offers a juicy, medium-bodied experience with plenty of dark plum fruit that plays well with the savory, herb-rich stuffing of the flank steak. It is an approachable choice that doesn't overwhelm the braised meat.
Nutrition per Serving
680
calories
55g
protein
15g
carbs
45g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Russian Salad (Ensalada Rusa)
A chilled mix of diced potatoes, carrots, peas, and mayonnaise offers a cooling contrast to the warm, savory steak.
Ingredients
Directions
Boil potatoes and carrots in salted water until just tender, approximately 8 to 10 minutes; drain and cool completely.
Whisk together the mayonnaise, mustard, lemon juice, salt, and pepper in a large mixing bowl until emulsified.
Gently fold the cooled potatoes, carrots, and thawed peas into the dressing until evenly coated.
Adjust seasoning to taste, ensuring a bright acidity to cut the richness of the steak.
Chill for at least 15 minutes before serving to allow the flavors to marry.
Serve chilled alongside the sliced Matambre Arrollado.
Side Dish
Fresh Arugula Salad
Toss arugula with lemon juice and olive oil to provide a peppery, bright foil to the rich, slow-braised meat.
Ingredients
Directions
Ensure the arugula is thoroughly washed and spun completely dry to allow the dressing to adhere.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until emulsified.
Place the arugula in a chilled serving bowl.
Drizzle the dressing over the greens immediately before service.
Toss gently with tongs to ensure an even, light coating.
Garnish with shaved Parmigiano-Reggiano and serve instantly.
Member Reviews
How did it turn out?
Rate this recipe
Loved the short ingredient list. Everything was already in my pantry.
Great recipe — took me about 10 minutes longer than listed but worth it.