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Matambre recipe (Served as cold cuts)

This dish is ideal for delicious cold cuts, with that argentinian twist in every bite; this dish can be served as an appetizer with bread or as a main dish.


* Flank Steak, in one piece
* 2 Eggs, beaten
* 1 cup grated cheese
* 4 tablespoons grated cheese
* 1 teaspoon Cayenne Pepper Powder
* 1 teaspoon Oregano
* 1 teaspoon chopped garlic
* 3 tablespoons chopped parsley
* Salt and pepper, to taste
* 2 carrots, cooked
* 2 Hard Boiled Eggs, grated
* 1 Red Bell Pepper
* 1 pack frozen vegetables
* 1 tablespoon Coarse salt
* 2 Hard Boiled Eggs, cut in quarters

1) Lay the flank steak flat, cut the fat as much as possible and place it on the counter with the fat side facing up.

2) In a bowl, mix one chopped eggs with the cup of grated cheese, cayenne, oregano, garlic, parsley, salt and pepper

3) Slice the cooked carrots in very small juliennes, slice the 2 hard boiled eggs into quarters and red bell pepper in strips. Lay the meat flat and brush it with beaten eggs. Over the meat, place as well carrots, boiled eggs quarters and red pepper strips. Sprinkle with remaining cheese.

4) Roll the meat tightly, tie your matambre up with kitchen string. Wrap in a cloth and cook in a pan with the frozen vegetables, sea salt and enough water to cover, and simmer for 90 minutes

5) Remove the cooked matabre, place on a plate, cover with a cutting board and place something heavy on top. Let cool down like this; when cooled remove the weight and put the matambre in the fridge

When ready to serve, pull your matambre out of the fridge, cut the strings and slice the matambre loaf; this is how this matambre is served in argentina…