The Canon

Matambre Arrollado

Matambre arrolladoes

Also: Matambre relleno, Rolled flank steak, Matambre

An Argentine roll of thin flank steak (matambre) wrapped around hard-boiled eggs, vegetables and herbs, then poached or roasted, tied, and sliced into pinwheels served cold or warm.

Identity criteria

  1. 1Made from matambre — the thin flank/cap cut between hide and ribs — pounded flat
  2. 2Spread with a filling of hard-boiled eggs, carrot, bell pepper and herbs
  3. 3Rolled tightly and tied, then cooked (poached, braised or roasted)
  4. 4Sliced crosswise to reveal a pinwheel mosaic
  5. 5Eaten cold as a fiambre/appetiser or warm as a main

Components

Base

Carrot and bell pepperessential

Protein

Matambre (thin flank steak)essential

Fat

Olive oiloptional

Liquid

Broth or milk (for poaching) or oven roastingoptional

Seasoning

Garlic, parsley, oreganoessential

Salt, pepper, chilli flakesessential

Garnish

Hard-boiled eggsessentialThe classic central stripe of the pinwheel

Technique

Butterflying and pounding
Thinning the matambre lets it wrap evenly and stay tender
Rolling and tying
Compacting the filled steak forms the cylinder that slices into clean pinwheels
Poaching or roasting
Slow gentle cooking tenderises the cut and sets the roll so it holds its shape when sliced

Form & serving

Served
Sliced into pinwheels on a platter
Temperature
cold or warm
Portion
appetiser or main course
Pairs with
Chimichurri · Crusty bread · Salads · Malbec

Character

Flavour

savoryherbaceousgarlickymildly tangy

Texture

tender sliced beef around firm egg and crisp vegetables

Eaten

A festive Argentine dish served at gatherings and asados, sliced cold as an entrée or warm as a main.

When

year-round

Variations & related

Regional variations

  • Matambre a la pizza · Argentina

    Grilled flat matambre topped with tomato, cheese and oregano — not rolled

  • Matambre a la leche · Argentina

    Rolled matambre poached in milk for extra tenderness

Related dishes

  • sibling Braciole

    Both are rolled, filled and tied beef preparations

  • pairs-with Chimichurri

    Served with the Argentine herb sauce

Substitutions

  • Matambre cut → Thin flank or skirt steakadmissible

    Closest available substitute outside Argentina

  • Poaching → Roastingadmissible

    Both are accepted cooking methods

  • Rolled and tied form → Loose unrolled steakinadmissible

    Without rolling there is no pinwheel — it is no longer matambre arrollado

Common mistakes

  • Using too thick a cut so it cannot roll or stays tough
  • Rolling loosely so the pinwheel falls apart when sliced
  • Slicing while hot so the roll crumbles instead of setting first
  • Confusing the rolled version with matambre a la pizza

Provenance

A classic of Argentine (and broader Río de la Plata) cuisine, the name 'matambre' meaning 'hunger-killer'; the stuffed rolled form is a festive household staple.

References

  1. 1.Argentine culinary references
  2. 2.Río de la Plata home cooking

Confidence: high