Matambre arollado

Matambre arollado

Rolled beef stuffed with egg and vegetables

By
From
South American Grill
Serves
8-10
Photographer
Bonnie Savage

Matambre arollado is made using skirt steak (matambre). This quick-to-cook cut, which translates to ‘hunger killer’ in Argentina, is commonly cooked, sliced and shared at the beginning of an asado, helping to keep people’s hunger at bay while they wait for larger cuts of meat to cook. Here it is rolled and stuffed with brightly coloured vegetables and boiled eggs to make an impressive looking dish which is more of a main event. It can be prepared in advance, which makes it a good choice for entertaining.

Ingredients

Quantity Ingredient
1 large carrot, peeled and cut lengthwise into 1 cm-thick strips
1 bunch english spinach, washed and drained
1.5kg skirt steak, butterflied
3 garlic cloves, finely chopped
1 small handful oregano leaves, chopped
4 large hard-boiled eggs, peeled
1 quantity Grilled red capsicum, cut lengthwise into 1 cm-thick strips
olive oil, for drizzling

Method

  1. Bring a large saucepan of water to the boil. Cook the carrot for 2 minutes, or until tender. Remove using a slotted spoon and set aside. Blanch the spinach for 10 seconds, or until wilted. Drain and refresh immediately in iced water to stop the cooking process. Drain and spread out on a clean tea towel or use paper towels to remove any excess moisture.
  2. Cover a clean work surface with enough plastic wrap to lay out the steak. Arrange the steak pieces so they are overlapping slightly, cut side up, to make one large rectangular piece of meat. Turn the meat so the shortest side is facing you. Sprinkle with the garlic and oregano and season with sea salt and freshly ground black pepper.
  3. Arrange the open spinach leaves across the meat. Visually divide the meat into thirds lengthwise. Arrange the eggs across the middle of the third closest to you, then make a row of carrot and capsicum alongside. Roll the end of the meat over the eggs and vegetables to firmly enclose. Continue rolling down the entire length of the meat to create a thick roll. Tie with kitchen string to secure. Season the outside with salt and pepper and drizzle with olive oil.
  4. Preheat a gas barbecue with a lid to 180°C. All the burners should be set to medium.
  5. Place the meat, seam side down, on the barbecue, close the lid and cook for 20–25 minutes for medium, or until cooked to your liking, turning occasionally to ensure it is cooked evenly on all sides. Transfer to a baking tray, cover with foil, and set aside to rest for 5 minutes.
  6. To serve, remove the kitchen string and cut the meat into 3 cm thick rounds. This dish is best served with a simple green salad.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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