Matambre

Savor the vibrant flavors of Argentine Matambre, a stuffed flank steak rolled with fresh spinach, carrots, hard-boiled eggs, and olives. This hearty dish is perfect for a weekend gathering or a special family dinner.

• 1 kg flank steak
• 2 cups spinach
• 1 cup carrots
• 1 cup hard-boiled eggs
• 1 cup green olives
• 1 tablespoon olive oil
• to taste salt salt
• to taste pepper black pepper

Method

1. 1

   Begin by laying the flank steak flat on a clean surface and gently pounding it to an even thickness with a meat mallet.

2. 2

   Season the steak with salt and black pepper on both sides.

3. 3

   In a bowl, combine the spinach, grated carrots, chopped hard-boiled eggs, and green olives. Mix well.

4. 4

   Spread the vegetable mixture evenly over the flank steak, leaving some space at the edges.

5. 5

   Carefully roll the steak from one side to the other, creating a tight roll. Secure the roll with kitchen twine at several intervals.

6. 6

   Preheat your grill or oven to medium heat. Brush the outside of the roll with olive oil and place it on the grill or in a roasting pan.

7. 7

   Cook for about 60-90 minutes, turning occasionally, until the internal temperature reaches 70°C (160°F) for medium doneness.

8. 8

   Once cooked, remove from heat and let it rest for 10 minutes before slicing. Serve warm.