By Mark Bittman
- Total Time
- 1½ hours plus optional overnight marinating
- Rating
- 4(78)
- Notes
- Read community notes
Matambre is a contraction of the Spanish words for "kill" and "hunger" -- it's the hunger killer. It's beef traditionally stuffed with vegetables, herbs, hard-cooked egg and seasonings. I cannot abide hard-boiled egg in cooked meat dishes, so I've substituted olives. It is often served as a kind of cold cut in Argentina, where it was created, but it can also be served hot.
Featured in: Making Matambre, Argentine Stuffed Flank Steak
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Ingredients
Yield:At least 6 servings
- 1flank steak, 1¼ to 1½ pounds
- Salt and pepper
- 1tablespoon fresh marjoram or oregano, or 1 teaspoon dried
- 1teaspoon ground cumin
- 1tablespoon minced fresh garlic
- ½bunch each chopped fresh parsley and cilantro leaves, or all of one or the other
- 6 or 8thin carrot sticks (1 medium carrot)
- 1cup pitted green olives
- 1medium red onion, sliced
- 1bunch watercress, trimmed
- 2tablespoons olive oil.
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
259 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 23 grams protein; 417 milligrams sodium
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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Preparation
Step
1
Heat oven to 375 degrees. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H.
Step
2
At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat’s thickness. Repeat on other side. Open the flaps.
Step
3
Season meat liberally on both sides with salt and pepper, then place it cut side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all.
Step
4
Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in three or four places with butcher’s twine.
Step
5
Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into ½-inch to 1-inch pieces about an hour before serving at room temperature.
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Cooking Notes
TWR
Any chance a diagram of the butterflying procedure could be added? A sketch or a drawing?
dimmerswitch
Noting some asked for images, see a video of delightful and talented Mark Bittman making this dish at the You Tube link below. (If link doesn't work use key words: bittman matambre video.) Made this several times over a couple of years and often get asked for recipe. With all respect to MB, on whom I have had a crush for a couple of decades, we do like hard boiled egg in it. And roasted red pepper subbed for carrot. But all good any way. https://www.youtube.com/watch?v=lKY8HbXDhOg
marinade?
It says optional marinade overnight? In what ? Would love to know. Thank you. Looks great!
Lucía
My family is from Argentina, and I just wanted to note that - as far as I'm aware - "matambre" refers specifically to the cut of meat, and the above is just one way of preparing it. I've had matambre in a roll like this recipe (usually cold), but also cooked up on the grill and served hot, or even with red sauce and cheese on top ("pizza matambre"). Anyhow, that's my two cents. ¡Buen provecho!
dimmerswitch
Noting some asked for images, see a video of delightful and talented Mark Bittman making this dish at the You Tube link below. (If link doesn't work use key words: bittman matambre video.) Made this several times over a couple of years and often get asked for recipe. With all respect to MB, on whom I have had a crush for a couple of decades, we do like hard boiled egg in it. And roasted red pepper subbed for carrot. But all good any way. https://www.youtube.com/watch?v=lKY8HbXDhOg
Anne NYC
I have made matambre many times and I am disappointed that1. Mr. Bittman did not follow the traditional recipe with hard-cooked eggs.2. Mr. Bittman did not include the absolute sine qua non accompaniment, of Chimi Chiri sauce!
Sonia Csaszar
Did you mean chimichurri?
Steve
Make a film of it. Please.
marinade?
It says optional marinade overnight? In what ? Would love to know. Thank you. Looks great!
gary scheets
Agreed. Some form of diagram or instructional short would be ideal. Thank you.
awesome recipe
I made this dish for a picky bunch of eaters who were immediately amazed by the steak with carrots, eggs, cheese, olives etc. The prep does take some work but it's well worth it.
TWR
Any chance a diagram of the butterflying procedure could be added? A sketch or a drawing?
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