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Matambre Beef Appetizer Recipe

Matambre Beef    

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Matambre Beef Appetizer Recipe is an Argentine specialty and marinates flank steak in garlic, red wine, soy sauce, pepper flakes and olive oil then stuffs with onion, carrots, spinach leaves and hard-boiled eggs before baking.


  • 2 pounds flank steak
  • 3 cloves garlic, finely minced
  • 3/4 cup red wine
  • 2 tablespoons soy sauce
  • 1/2 teaspoon hot red pepper flakes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 medium carrots, peeled
  • 1 pound spinach leaves, cleaned and stemmed
  • 2 hard-boiled eggs, each sliced into 6 rounds


  • Have butcher butterfly flank steak, or butterfly it yourself by slicing horizontally along its longest side, almost but not quite all the way through. Open steak out flat and pound with a mallet to an even 1/4-inch thickness.
  • Combine garlic, red wine, soy sauce, pepper flakes, and olive oil. Put meat in a stainless steel, glass, or ceramic bowl and pour marinade over it. Cover and let marinate 2 to 4 hours or overnight.
  • Preheat oven to 350°F. Heat butter in a small skillet. Add onion and saute until soft, about 10 minutes. Set aside. Parboil whole carrots in boiling salted water about 3 minutes; drain. Remove meat from marinade and layout flat. Arrange raw spinach leaves in a sheet on the surface of the meat; then arrange egg slices, carrots, and onions on top of the spinach. Roll up the flank steak and tie it with string at 3-inch intervals. Bake 1 hour.
  • Let matambre cool completely; refrigerate several hours for easier slicing. Slice roll into 12 thin slices.
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