Matambre, which means “hunger killer” or “hunger fighter” in Spanish, is one of Argentina’s best and best-known culinary exports, a rolled flank steak stuffed with spices, vegetables, and hard-cooked eggs that makes a fabulous presentation. Matambre is prepared and served in a variety of ways. I like it best roasted, then chilled, pressed, and sliced. Prepare it on a Saturday night during the summer, unveil it Sunday afternoon, and spend the remainder of the day picking at it and drinking well-chilled Argentinean red wine. Serve with Chimichurri (page 617) or any salsa. Freeze the meat for 30 minutes or so before slicing; the firmer meat will make the job easier.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Butterfly the flank steak: using a long, sharp knife, cut the steak almost in half with the grain, then flip it open, like a book.
Step 2
Season the meat liberally on both sides with salt and pepper, then flip it cut side up, wide side facing you. Season with the oregano, cumin, and garlic and cover it with a fairly even layer of the parsley. Arrange the carrots, eggs, and onions in neat vertical rows, making two rows of each—you won’t have enough to make rows across the entire steak because you need a couple inches free to make it into a neat roll. Scatter a relatively even layer of spinach over all.
Step 3
Roll the whole thing up like a jelly roll; the grain of the steak should run the length of the roll; tie in 3 or 4 places with butcher’s twine.
Step 4
Heat the olive oil in a Dutch oven or roasting pan large enough to accommodate the rolled steak. Deeply brown it on all sides, about 15 minutes, and then transfer the pan to the oven and roast for 1 1/4 to 1 1/2 hours, until the meat is tender to the touch. Transfer the matambre to a cutting board if you want to eat it at this point or a clean baking dish if you’re going to chill it overnight. Let it rest for 30 minutes regardless of when you’re eating it—it will be tough hot out of the oven.
Step 5
Weight it with a plate with something relatively heavy on it (this book?) and chill overnight. Take the matambre from the fridge and slice it into 1/2- to 1-inch pieces about an hour before you want to start in on it. Serve at room temperature.
