Argentine Matambre Arrollado is a rolled cut of beef typical to Argentina and uses a typically Mediterranean- Spanish filling.
The Argentine cut of meat is butterflied and flattened to make a sheet of beef. It is then filled and rolled before being cooked and sliced before serving. Here we need to remove the fat and membrane by trimming the meat as this will turn hard in the roasting process.
Matambre Arrollado Meat and Marinade
1 kg flank steak
1/2 cup red wine vinegar
3 cloves garlic
1 teaspoon dried thyme
2 cups beef stock
500 grams fresh spinach
2 slices whole meal or brown bread
2 cloves garlic
1 tblsp olive oil
1/2 cup olives
1 large onion, sliced into rings
1/4 cup fresh parsley
1 tblsp ground black pepper
1 tblsp salt
Take the Matambre skirt steak and trim off any excess fat. Carefully cut the meat horizontally up to the edge of the opposite size, leaving a 2cm running down one side that is not cut through. Open the butterflied meat so that the inside of the steak is facing down.
Cover with cling film or a see through plastic bag and bash the steak so it flattens further and reaches 1.5cm in thickness. Smash and finely chop the garlic before scattering it on a tray that will hold the meat as much as possible.
Add all the other marinade ingredients before placing the meat on top. With yours hands turn and rub the meat well with the marinade before leaving the Matambre arrollado overnight in the fridge.
In a saucepan of cold water add the eggs and cook over a hot flame for 12 minutes until cooked through. Remove from the water and leave to cool on one side.
Peel the carrots and cut length way so they make long, thin ‘straws’ that are roughly 1/2cm by 1/2 cm. Cut the courgettes in the same way, leaving the skin on. Remove the stones from the olives and roughly chop. Cut the onions in half and then into thin half rings.
Next, add the spinach, bread and garlic into a food processor and blend into a rough paste. Alternatively grate and chop the ingredients together as finely as possible. Mix in the pepper, salt and parsley.
Remove the Matambre steak from the fridge and transfer the marinade to a roasting tin. Spread the stuffing paste across all of the Matambre arrollado and then sprinkle the olives, onion and parsley evenly over the top. Lay the carrot and courgette down the meat length way so the steak is covered 4cm up to one edge, which is where the eggs sit. Lay the eggs in a line down one edge.
Roll the Matambre arrollado around the eggs first and continue rolling as tightly as possible without squeezing the filling out of the meat. Leave so the final edge is facing down to avoid it unraveling before tying it together at 2cm intervals using cooking or soaked cotton string. Pre-heat the oven to 190C.
Carefully transfer the matambre Arollado or rolled meat into the roasting tin and tightly cover with foil. Cook for 1 hour, before setting to one side to rest under the foil for 10 minutes. Transfer the cooking juice into a saucepan, return the meat into the cooking tin and place something flat on top so it balances and something fairly heavy (around 1 kg) on top of that, before putting into the fridge for a minimum of 6 hours.
Slice into 1.5cm slice and serve the Matambre Arrollado on a bed of mixed salad with slices of tomato and olives on the side.