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Meat, Americas

Matambre arrollado with salad

Matambre arrollado is a flank steak rolled around hard boiled eggs, carrots and peppers, originally from Argentina. For 4 people, it takes 1 hour 40 minutes and medium skill, at €4.30 per serving. The key to success is slow, gentle cooking and tying the roll tightly so each slice stays perfectly round.

Tonight I'm suggesting a matambre arrollado, a flank steak rolled around hard boiled eggs, carrots and peppers, that makes quite an impression when you slice it.

Matambre arrollado with salad
Total time
1 h 40
Difficulty
Medium
Cost per person
€4.30
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring

Matambre arrollado always surprises when you slice it. Under the thin layer of beef, rounds of hard boiled egg, orange carrot sticks and strips of red pepper form a pattern that shifts with every cut. The meat cooks low and slow, turning tender while soaking up the garlic and parsley rubbed onto the steak before rolling.

It takes some time in the kitchen but few tricky steps, making it a good pick for a relaxed Sunday when you want to cook without stress. It looks impressive for guests, slices neatly ahead of time, and tastes good warm or cold alongside a well dressed salad. Mon Chou walks you through each step so the roll holds together while it cooks.

The ingredients

4 people

Butcher

  • Flank steak 1 kg

Dairy

  • Eggs 4

Fruits and vegetables

  • Carrots 2
  • Red bell pepper 1
  • Fresh spinach 150 g
  • Garlic 3 cloves
  • Parsley 3 sprigs
  • Lettuce 1

Pantry

  • Wine vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Hard boil the eggs and cook the carrots, cut into sticks, in boiling water. 12 min

    Plunge the eggs into cold water right after, they'll peel easily.

  2. Ask your butcher to open the flank steak into a large, thin rectangle, then rub it with garlic, parsley, salt and pepper.

    The thinner the steak, the easier the roll will be to close.

  3. Arrange the spinach, carrots, pepper strips and eggs in the center, then roll it up tightly and tie with kitchen string.

    Place the eggs right in the center so they show up in every slice.

  4. Sear the roll in a pot with the oil, add a little water, cover and let it cook gently. 1 h 10

    Turn it every twenty minutes for even cooking.

  5. Let it rest, remove the string, slice and serve with a salad dressed with vinegar and oil. 10 min

    Let it rest before cutting so the filling doesn't spill out.

Our tips to get it right

  • Ask your butcher for a flat, even flank steak, it rolls up more easily without tearing or leaving gaps.
  • Keep a bit of water in the pot throughout cooking so the meat stays moist and doesn't stick to the bottom.
  • If the string loosens during cooking, retighten it halfway through rather than at the end, the roll keeps its shape better that way.

The variations

  • Swap the fresh spinach for blanched chard, it gives the same green color with a slightly milder taste.
  • For a vegetarian version, use a thick slice of grilled eggplant instead of the flank steak and roll it around the same vegetables and eggs.
  • To save time, ask your butcher to roll and tie the meat for you, leaving you with just the cooking and the salad.

What to serve it with

  • Crusty bread for soaking up juices
  • Steamed potatoes
  • Glass of grape juice

Storage

Matambre arrollado keeps for 2 to 3 days in the fridge in a sealed container, sliced or whole. It freezes well once cooked and cooled, ideally whole. Reheat slices gently in a skillet, or eat them cold in a salad.

Questions about this dish

Can you make matambre arrollado ahead of time?

Yes, it's actually recommended, it slices more cleanly once fully cooled. Make it the day before, keep it in the fridge, and slice it just before serving.

What meat can you use if you can't find flank steak?

A piece of rump steak or skirt steak butterflied into a large rectangle also works well. What matters most is a thin, flat cut, not the exact name of the cut.

How do you keep the eggs centered while it cooks?

Place the eggs right in the middle of the meat rectangle before rolling, and tie the roll tightly every inch or so. The string keeps the filling in place throughout cooking.

Is matambre arrollado served hot or cold?

Both are traditional in Argentina. It's tender served hot, but its flavors also come through nicely sliced cold alongside a well dressed salad.

How long does it take to make a matambre arrollado with salad?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a matambre arrollado with salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a matambre arrollado with salad cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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