Main content

Matambre (Argentinian Meat Roll)

It is a thin meat, stuffed with egg and vegetables,rolled, cooked and served cold cut in slices. It is a traditional Argentinian dish.


  • 1 Flank steak

  • 1 tlb salt

  • 1 teaspoon chopped garlic

  • 100 grams fresh spinach

  • 3 carrots cut in julianne strips

  • 3 boiled eggs whole

  • pepper to taste


  • 1.

    Trim meat of all fat.

  • 2.

    Sprinkle with salt,garlic

  • 3.

    Spread the spinach leaves evenly over the meat, then place the carrots on top as well as the eggs.

  • 4.

    Sprinkle with more salt and pepper.

  • 5.

    Roll it all up

  • 6.

    Tie at 1 cm intervals or roll up tightly with several layers of "glad wrap".

  • 7.

    Place matambre in boiling salted water and cook for 1 1/2 hours or till tender.

  • 8.

    Remove from water, press the matambre under weights for a couple of hours at least.Refrigerate and remove string or glad wrap and cut in slices to serve.


Just as your continental butcher for matambre he will know what it is. Best served with salad or russian salad

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings