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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 104kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 10g
  • Carbohydrate 4g
  • Sugar 1g
  • Sodium 236mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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