Matambre, the Hunger Killer
Matambre is an Argentinian dish of butterflied flank steak rolled up with various herbs and vegetables. The name is a portmanteau of “matar” and “hambre”, and the loose literal translation is “kills hunger”, or “hunger killer”.
After butterflying the flank steak with a sharp boning knife, the inside is coated with salt, pepper, marjoram, and finely chopped garlic. Next, a layer of chopped parsley and cilantro is added, followed by neat rows of carrots, onions, olives, hard cooked eggs, and finally a layer of watercress.
The whole steak is then carefully rolled up and tied with butcher’s string, and then browned on all sides in a hot skillet. After browning, the roll is transferred to a roasting pan and roasted in the oven.
After roasting, the roll was transferred to a clean baking sheet, and a weighted plate was placed on top. It was allowed to rest in the refridgerator overnight before serving.