The World Cook

Argentina

Group D | South America

Matambre

Argentines take pride in two things – their soccer team and their meat. Matambre literally translates to hunger killer and every player in La Albiceleste will probably tell you his mother's is the best. Taken right from our family vault, we offer up Jo Cooks' version for comparison.

This stuffed flank seat, overflowing with chimchurri, tastes almost as good as watching Lionel Messi score off some mind boggling foot work in the box.

Time 1hr 30min
Makes 6
Difficulty World Class
Units Imperial Metric

Ingredients

2 Eggs
2

2

Eggs hard-boiled, sliced
½ Red pepper
½

½

Red pepper julienned
½ Green pepper
½

½

Green pepper julienned
2 Carrots
2

2

Carrots julienned
1 bunch Parsley
1 bunch

1 bunch

Parsley
5 cloves Garlic
5 cloves

5 cloves

Garlic minced
60ml Olive oil
¼ cup

60ml

Olive oil
½ tsp Red pepper flakes
½ tsp

½ tsp

Red pepper flakes
900g Flank steak
2lb

900g

Flank steak

1

Preheat the oven to 375°F190°C. Set a saucepan of water to boil, add the eggs and cook for ten minutes. Let the eggs cool, peel and cut into thin slices. Julienne the peppers and carrots.
2

To make the chimichurri, finely chop the parsley and in a large bowl mix with garlic, olive oil, red pepper flakes and season with salt and pepper
3

Butterfly the flank steak in the direction that will give you the longest final piece of meat once cut.
4

Brush the chimichurri on the flank steak, leaving a small border at the edges. Reserve any leftover chimichurri.
5

About one inch in from the left edge, place a few slices of egg, red and green pepper and carrot. Repeat this two more times, with the vegetables and egg about 2-3 inches apart.
6

Starting at the edge where you first placed the vegetables, tightly roll the steak, keeping the vegetables inside. When fully rolled, place the meat with the seam side down. Season well with salt and pepper.

Coach's tip It's okay if some of the vegetables hang out the sides of the steak

Coach's tip It's okay if some of the vegetables hang out the sides of the steak
7

Using food-safe string, tie the meat in three places to hold the shape for cooking. Transfer to a deep baking dish, and cook for 20-35 minutes, or until meat registers 145F/60C on a meat thermometer.
8

Remove the string and cut into one inch slices. Enjoy with the leftover chimichurri and a side salad or french fries.

Coach's tip Matambre is also delicious cold, in a sandwich with mayonnaise!

Coach's tip Matambre is also delicious cold, in a sandwich with mayonnaise!