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Rolled up matambre (Matambre arrollado al horno)

The Matambre arrollado is often served at the Christmas dinner in Argentina; this matambre is served hot. Here is how to make this dish, step by step.


* 1 Flank steak
* 3 cloves garlic
* 2 tbsp oregano
* 1 tbsp Thyme
* 1 tbsp red pepper
* 2 hard boiled eggs
* 2 whole eggs
* 2 tbsp bread crumbs soaked in milk
* 1 onion
* 2 tbsp parsley
* 3 tablespoons finely grated carrot,
* 1 red pepper
* 3 lemons
* 2 tablespoons butter
* 1 cup of a fruity white wine

1) Cut the fat you do not want from your flank steak, leaving some to your liking. Lay the flank steak flat in a non reactive recipient, the fatty side of the steak facing up; pour the lemon juice over, sprinkle thyme and oregano. Cover with plastic wrap and put in refrigerator and let it marinate for three hours.

2) Meanwhile let’s prepare our matambre’s stuffing, by mixing together the beaten raw eggs, bread crumbs, pepper, minced garlic, chopped hard boiled eggs, butter, parsley, strips of bell peppers then the grated carrot. Mix everything well.

3) When the meat has marinated long enough, pull it out of the refrigerator and spread the stuffing over it. Roll the meat up, and tie with kitchen string; wrap in aluminum foil and bake for 45 minutes in the oven, preheated to 350 ˚F.

4) After that baking time is over, pull it our of the oven and remove the foil and put back the matambre loaf in the pan. Pour the white wine over and finish baking in the oven for 30 minutes.