“Matambre” loosely translates to “kill hunger” and that’s exactly what this meal of meat and veggies rolled into one will do.
Traditional fillings for this South American dish include garlic, spinach, bell pepper, carrots, olives, hardboiled eggs and fresh herbs. But you can, and should, stuff whatever you like inside the rolled and sliced steak.
Matambre is usually cooked on a grill or simmered in wine and broth for more than an hour, but this recipe takes a shortcut by simply searing and then roasting the meat for 30 minutes in the oven. Using this method, the meat is cooked to medium-rare and the veggies inside maintain some of their crispness.
Sliced matambre is usually eaten at room temperature, making it the perfect lunchbox substitution for a sandwich. Protein and veggies in every delicious bite, no utensils required.
Time in the Kitchen: 1 hour
- 1 1/2 to 2 pounds flank steak (680 to 900 g)
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin (5 ml)
- 1 tablespoon fresh oregano or other herb, chopped (15 ml)
- 2 large handfuls baby spinach leaves
- 1 red bell pepper, cut into thin strips
- 1 to 2 carrots, cut into thin sticks
- 1 to 2 hard boiled eggs, sliced or left whole
- 1/2 cup pitted green olives (120 ml)
- Salt and pepper
Ask the butcher to butterfly the flank steak so it becomes a larger, thinner piece of meat or butterfly the flank steak yourself by slicing horizontally through the meat almost all the way to the end, then open it like a book. You can begin cutting on one side and working your way across or start by making a shallow cut in the middle of the piece meat, about halfway down through the thickness of the meat, and then work your way out to both sides.
If the meat is thicker in some parts than others, use a meat tenderizer to pound the meat to the same thickness.
Preheat oven to 350 ºF (177 ºC).
Sprinkle salt, pepper, garlic, cumin and oregano on one side of the meat.
In the middle of the meat, leaving a border of 1-2 inches (2.5 to 5 cm) on the top and bottom, evenly layer the spinach leaves, bell pepper, carrot, eggs and olives.
Roll up the flank steak along the long side to form a tight roll with the vegetables, egg and olives inside. Tie the roll up securely in several places with kitchen twine. Season the outside with salt and pepper.
In an ovenproof sauté pan, heat a drizzle of oil and sear the rolled flank steak on all sides until it’s nicely browned.
Transfer to the oven and roast uncovered for 25 to 30 minutes, or until a thermometer registers around 125 ºF (52 ºC).
Remove the Matambre from the oven and let it rest until cooled. Transfer to a refrigerator to cool completely before slicing.