Matambre Beef, Suardero

This Matambre is an Argentinian Stuffed Flank Steak with hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.
Matambre, also known as saudero in some Latin American countries, is the name of a dish consisting of a thin cut of beef, like flank steak. When translated literally from Spanish, the word “matambre” is a combination of two words: matar and hambre. Matar means “to kill”, and hambre means “hunger”. Therefore, “matambre” translated literally means hunger killer. It is also referred to as Matambre Arrolado or Matambre Relleno.

It is normally stuffed or filled and it comes from Argentina or Uruguay. The ingredients for the stuffing can vary from province to province, but mostly commonly include whole carrots, hard boiled, eggs and lots of black pepper.

The thin cut of beef is a cut from the side of the cow, between the skin and the ribs, usually known as “fly shaker” or “elephant ear”. Because this is usually hard to find in stores here, flank steak is a great and affordable substitute.
Flank steak – you’ll need about a 2 pound piece of flank steak. I usually buy mine at Costco, they come 2 in a package, use one and freeze the other for later. Super economical.
Olive oil – You’ll need some olive oil for the quasi chimichurri sauce.
Garlic – lots of garlic as usual.
Herbs – such as fresh cilantro and parsley.
Salt & pepper – use as much or as little as you like.
Red pepper flakes – to kick things up a notch, use more or less as you like.
Hard boiled eggs – cut into quarters.
Bell peppers – I used half a green and half a red bell pepper for color. You could also add some thin strips of carrots if you like.
Make the quasi chimichurri sauce: I made up my my own concoction with some olive oil, tons of garlic, cilantro, parsley, black pepper, salt and a bit of red pepper flakes. It’s sort of like a chimichurri sauce, but not really.

Assemble matambre: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak. Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher’s twine to hold it together. Season the outside of the roll generously with salt and pepper.
We will provide the elastic loops on request.
The average piece size is 2kg
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$19.99/kg
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This Matambre is an Argentinian Stuffed Flank Steak with hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying. Matambre, also known as saudero in some Latin American countries, is the name of a dish consisting of a thin cut of beef, like flank steak. When translated literally from Spanish, the word “matambre” is a combination of two words: matar and hambre. Matar means “to kill”, and hambre means “hunger”. Therefore, “matambre” translated literally means hunger killer. It is also referred to as Matambre Arrolado or Matambre Relleno. It is normally stuffed or filled and it comes from Argentina or Uruguay. The ingredients for the stuffing can vary from province to province, but mostly commonly include whole carrots, hard boiled, eggs and lots of black pepper. The thin cut of beef is a cut from the side of the cow, between the skin and the ribs, usually known as “fly shaker” or “elephant ear”. Because this is usually hard to find in stores here, flank steak is a great and affordable substitute. Flank steak – you’ll need about a 2 pound piece of flank steak. I usually buy mine at Costco, they come 2 in a package, use one and freeze the other for later. Super economical. Olive oil – You’ll need some olive oil for the quasi chimichurri sauce. Garlic – lots of garlic as usual. Herbs – such as fresh cilantro and parsley. Salt & pepper – use as much or as little as you like. Red pepper flakes – to kick things up a notch, use more or less as you like. Hard boiled eggs – cut into quarters. Bell peppers – I used half a green and half a red bell pepper for color. You could also add some thin strips of carrots if you like. Make the quasi chimichurri sauce: I made up my my own concoction with some olive oil, tons of garlic, cilantro, parsley, black pepper, salt and a bit of red pepper flakes. It’s sort of like a chimichurri sauce, but not really. Assemble matambre: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak. Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher’s twine to hold it together. Season the outside of the roll generously with salt and pepper. We will provide the elastic loops on request. The average piece size is 2kg
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