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Matambre

Name: Matambre
Cuisine: Argentinian
Ingredients: 2 lbs flank steak (matambre cut); 4 hard-boiled eggs; 2 medium carrots; 1 cup spinach; 1 medium onion; 2 cloves garlic; 1/4 cup chopped parsley; 3 tbsp olive oil; to taste salt; to taste black pepper

Matambre is a traditional Argentine dish consisting of a thin cut of beef, often rolled and stuffed with vegetables, herbs, and hard-boiled eggs. It is commonly served grilled or roasted and holds a special place in Argentine barbecue culture, known as asado.

10 ingredients

savoryherbaceoussmokyumami

Culinary DNA Preview

Argentinian70%

Spanish30%

Ingredients

flank steak (matambre cut)
2 lbs
hard-boiled eggs
4
carrots
2 medium
spinach
1 cup
onion
1 medium
garlic
2 cloves
parsley
1/4 cup chopped
olive oil
3 tbsp
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

The dish's name derives from the Spanish words 'matar' (to kill) and 'hambre' (hunger), referring to its role as a filling meal for gauchos in rural Argentina, historically made from a specific flank cut of beef.

Culinary DNA

Ingredient ancestry breakdown

Argentinian70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

grilling rolling stuffing sautéing

Stories about this dish

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