If there is one dish that captures the heart of Argentina’s gaucho traditions, it is Matambre Arrollado. The name itself tells a story: matambre comes from mata hambre — “hunger killer.” And truly, this dish was created by gauchos (cowboys of the Pampas) who needed something hearty, nourishing, and practical to carry with them on long rides.
Unlike a sizzling asado or a bubbling locro, Matambre Arrollado is about patience and care. A large cut of flank steak is carefully pounded, filled with vegetables, herbs, and hard-boiled eggs, rolled tightly, and then simmered or grilled until tender. Once cooled, it is sliced into beautiful spirals — each slice revealing a colorful mosaic of meat, egg, and vegetables.
As a young traveler or even as a home cook, the first time you see a platter of Matambre Arrollado, you’ll think: this is not just food; this is art.
A Short History of Matambre
The Pampas, Argentina’s endless grasslands, have long been the home of gauchos. Beef was always abundant, but flank steak — tough and lean — wasn’t considered the finest cut. Resourceful cooks transformed it into something special by stuffing it with eggs, peppers, and herbs. When tightly rolled and cooked slowly, the once humble cut became tender, flavorful, and perfect for sharing.
Over time, Matambre Arrollado moved from the campfire to the family table, often appearing at Sunday gatherings, holidays, and celebrations. It can be served cold as a starter (entrada) or warm as a main dish.
Ingredients (for 6–8 servings)
For the meat:
- 1 large flank steak (about 1.5–2 kg), butterflied and pounded thin
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the filling:
- 4 hard-boiled eggs, peeled
- 2 carrots, cut into thin strips (parboiled for 5 minutes)
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 200 g spinach leaves (blanched and squeezed dry)
- 3 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon paprika (sweet or smoked)
- Salt and pepper, to taste
For cooking:
- Butcher’s twine or kitchen string
- 2 bay leaves
- 1 onion, halved
- 1 carrot, roughly chopped
- 1 celery stalk (optional)
- Enough water or stock to cover the roll
Step-by-Step Recipe
1. Prepare the steak
- Lay the flank steak flat on a clean surface.
- If thick, gently pound with a meat mallet until even. Season with olive oil, salt, and pepper.
2. Assemble the filling
- Spread spinach leaves evenly over the steak.
- Sprinkle with garlic, parsley, oregano, and paprika.
- Arrange carrot and pepper strips lengthwise.
- Place hard-boiled eggs in a line, so that when rolled, each slice will show an egg center.
3. Roll and tie
- Starting from one long side, carefully roll the steak around the filling into a tight log.
- Tie securely with kitchen string at 2–3 cm intervals, so it holds shape during cooking.
4. Cooking options
Boiling (traditional method):
- Place the roll in a large pot with bay leaves, onion, carrot, and celery.
- Cover with water or stock, bring to a boil, then reduce to a simmer.
- Cook for 1.5–2 hours, until tender.
- Let it cool in the broth for extra flavor.
Grilling (asado method):
- Preheat grill to medium heat.
- Wrap the roll in foil and cook slowly for 1.5 hours, turning occasionally.
- Remove foil for the last 20 minutes to get a smoky crust.
5. Rest and slice
- Once cooked, allow the roll to rest (important if serving hot, essential if serving cold).
- Slice into rounds, about 1 cm thick, to reveal the colorful spiral of egg and vegetables.
Cooking Time
- Preparation: 30 minutes
- Cooking: 1.5–2 hours
- Total: ~2.5 hours
Nutrition (per serving, approx. 200 g slice)
- Calories: ~340 kcal
- Protein: 32 g
- Fat: 18 g
- Carbohydrates: 8 g
- Fiber: 2 g
How to Serve Matambre Arrollado
- Cold: Sliced thin and served as an appetizer with bread, olives, and cheese.
- Warm: Sliced thicker as a main dish, with mashed potatoes or fresh salad.
- Celebrations: Often part of a festive spread, sharing the table with empanadas, locro, or asado.
Reflections from the Pampas
Matambre Arrollado isn’t about fancy cuts of meat or expensive ingredients. It’s about skill, creativity, and love for good food. Each slice is like opening a storybook page: the orange of the carrot, the red and green peppers, the white and yellow of the egg, all wrapped in Argentina’s beloved beef.
When gauchos prepared it by the fire, it was survival. When grandmothers prepare it today, it’s tradition. When young chefs present it, it’s heritage reborn. That is the beauty of Argentine cuisine — the past and present always meet at the table.
And when you cut into your first Matambre Arrollado at home, remember this gaucho wisdom: “Comer juntos es vivir mejor” — Eating together is living better.
