Argentinian · advanced
Argentinian Beef Matambre Roll With Spinach And Bell Pepper
Inspired by the classic Argentinian matambre arrollado, tender flank steak is butterflied, stuffed with spinach, red peppers, and hard-boiled egg, then seared and braised until tender.
- PREP TIME
- 25 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Lay the butterflied flank steak flat on a clean cutting board and season evenly with salt, minced garlic, oregano, and sweet paprika.
- 02
Arrange fresh spinach leaves over the meat, then layer red bell pepper strips and sliced hard-boiled eggs along one long edge.
- 03
Tightly roll the steak around the filling into a log, securing tightly every two inches with butcher twine.
- 04
Heat olive oil in a wide skillet over high heat and sear the beef roll for 2 minutes per side until well browned all over.
- 05
Pour halal beef broth into the skillet, bring to a boil, then cover and reduce heat to medium-low, simmering for 35 minutes until internal beef temperature reaches 150 degrees Fahrenheit.
- 06
Transfer beef roll to a board, let rest for 10 minutes, remove twine, and slice into round pinwheels to serve.
A LITTLE KITCHEN KNOW-HOW
Meat Roulade Braising
Rolling stuffed meat tightly and securing it before braising ensures uniform cooking and creates visual pinwheels when sliced.
Notes from the kitchen
- Tying the twine snugly keeps the stuffing inside while searing and braising.
- Make sure to slice with a very sharp chef knife to keep the roll intact.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.