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Matambre arrollado
Matambre arrollado
Matambre arrollado is a delicious traditional Argentine dish made with flank steak that is stuffed, rolled, and then cooked.
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Ingredients
- 2 pounds flank steak
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh oregano chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 hard-boiled eggs sliced
- 1 cup cooked spinach squeezed to remove excess moisture
- 1 carrot cooked and thinly sliced
- 1 red bell pepper roasted and sliced
- Kitchen twine tying
Instructions
- Preheat your oven to 350°F (175°C).
- Lay the flank steak flat on a cutting board. Using a meat mallet or a rolling pin, gently pound the steak to flatten it to about 1/4 inch thickness.
- In a small bowl, mix together the minced garlic, parsley, oregano, cumin, paprika, salt, and pepper. Rub this seasoning mixture evenly over the flattened steak, ensuring it covers both sides.
- Arrange the sliced hard-boiled eggs, cooked spinach, carrot slices, and roasted bell pepper strips over the seasoned steak, leaving a small border around the edges.
- Carefully roll up the steak, starting from one of the longer sides, keeping the filling ingredients inside. Use kitchen twine to tie the roll securely every inch or so.
- Place the rolled-up steak on a baking sheet or in a baking dish. Bake it in the preheated oven for about 1 hour, or until the steak is cooked through and tender.
- Once cooked, remove the Matambre arrollado from the oven and let it rest for a few minutes. Remove the kitchen twine, and slice it into rounds.
- Serve the Matambre arrollado warm or chilled, as an appetizer or a main course. You can accompany it with a side salad or some crusty bread.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 494kcal (25%)Carbohydrates: 19g (6%)Protein: 60g (120%)Fat: 19g (29%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 335mg (112%)Sodium: 332mg (14%)Potassium: 1008mg (29%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 4070IU (81%)Vitamin C: 44mg (53%)Calcium: 180mg (18%)Iron: 6mg (33%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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