Dish

Matambre relleno

Stuffed Matambre

The flank steak is pounded thin and then marinated in a mixture of garlic, parsley, and olive oil. The stuffing is made with carrots, red bell peppers, onions, and hard-boiled eggs. The steak is then rolled up around the stuffing and tied with kitchen twine. It is then roasted in the oven until it is cooked through. Matambre relleno is a hearty and flavorful dish that is perfect for a special occasion or a family dinner.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Meat Dish› Beef Dish

Origins and history

Matambre relleno is a traditional dish in Argentina, where it is often served at family gatherings and special occasions. The dish is believed to have originated in the 19th century, when Argentine gauchos would cook meat over an open fire while on the range. The stuffing for the matambre relleno can vary depending on the region and the cook, but it typically includes vegetables and hard-boiled eggs.

Dietary considerations

Gluten-free, dairy-free

Variations

Matambre relleno can be made with different types of stuffing, including spinach and cheese or ham and cheese. It can also be grilled instead of roasted in the oven.

Presentation and garnishing

Matambre relleno can be presented on a platter with the kitchen twine still intact, or it can be sliced and arranged on individual plates. Garnish with fresh parsley or cilantro.