Matambre, the Hunger Killer

Sun, 21 Dec 2008 13:35:00 -0500

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.

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Matambre, the Hunger Killer