Matambre Arrollado (Argentine Rolled Flank Steak) — High‑Protein

Name: Matambre Arrollado (Argentine Rolled Flank Steak) — High‑Protein
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 1200 g flank steak (matambre); 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp olive oil; 3 clove garlic; 3 tbsp fresh parsley; 4 large eggs; 150 g cooked ham; 120 g fresh spinach; 1 medium red bell pepper; 1 medium carrot; 100 g low‑moisture mozzarella or provolone; 50 g green olives; 1 tbsp red wine vinegar; 8 piece kitchen twine or toothpicks; 1 cup fresh parsley; 2 clove garlic; 1 tsp dried oregano; 1 tbsp red wine vinegar; 4 tbsp olive oil; 0.5 tsp red pepper flakes; 1 tsp kosher salt

A classic Argentine rolled flank steak stuffed with hard‑boiled eggs, ham, spinach and roasted pepper. Dense in protein and ideal for training meal prep — slice it cold for sandwiches or warm as a main.

AI image

1 hr 50 min

start to finish

40 min

hands on

Some skill

difficulty

servings

6 servings

Ingredients

1200 g flank steak (matambre)butterflied, trimmed of excess fat if needed
2 tsp kosher salt
1 tsp black pepperfreshly ground
2 tbsp olive oilplus 1 tbsp for searing
3 clove garlicminced
3 tbsp fresh parsleyfinely chopped

Filling

4 large eggshard-boiled and peeled
150 g cooked hamthin slices
120 g fresh spinachblanched and squeezed of excess water
1 medium red bell pepperroasted, peeled and sliced into strips
1 medium carrotpeeled and thinly sliced lengthwise
100 g low‑moisture mozzarella or provolonethin slices (optional; adds protein)

Filling (optional)

50 g green olivespitted and halved(optional)

Finish

1 tbsp red wine vinegar
8 piece kitchen twine or toothpicksto secure the roll

Contains egg, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

600 kcal52g protein6g carbs36g fat

An estimate, not a lab analysis.

Method

Place 4 large eggs into a saucepan, cover with cold water by 2 cm and bring to a gentle boil.
When water boils, lower heat to maintain a rolling simmer and cook eggs for 10 minutes, then transfer eggs to an ice bath to cool.
While eggs cook, roast the red bell pepper directly over a gas flame or under a broiler, turning until charred on all sides.
Put the charred pepper in a bowl and cover with plastic wrap or place in a paper bag to steam and cool for 10 minutes so the skin loosens.
Blanch the spinach in boiling water for 30–45 seconds, then plunge into ice water; squeeze out as much liquid as possible and roughly chop.
Peel the roasted pepper, remove seeds, and slice into thin strips.
Peel the cooled hard‑boiled eggs and slice each egg lengthwise into 4 pieces.
Lay the butterflied flank steak flat on a cutting board, smooth side down; if uneven, cover with plastic and pound lightly with a meat mallet to an even thickness of about 1 cm.
Trim any large pockets of fat and pat the surface dry with paper towels.
Season the steak evenly with 2 tsp kosher salt and 1 tsp black pepper.
Mix 2 tbsp olive oil, 1 tbsp red wine vinegar, minced garlic and chopped parsley; brush this mixture over the entire surface of the steak.
Arrange the filling in a single layer across the long edge nearest you: first ham slices, then a layer of blanched spinach, carrot slices, roasted pepper strips, egg pieces spaced evenly, then cheese slices and olives (if using).
Starting from the filling edge, roll the steak tightly into a log, keeping the filling compact and tucking the ends underneath as you go.
Secure the roll with kitchen twine tied every 3–4 cm or with toothpicks so it holds its shape.
Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering.
Sear the rolled matambre on all sides until browned, turning with tongs (about 6 minutes total).
Transfer the skillet (or move the roll to a roasting pan) and roast in a preheated 180°C / 350°F oven until internal temperature reaches 60–65°C (140–150°F) for medium, about 45–55 minutes depending on thickness.
Remove the roll from the oven and let it rest, loosely tented, for 20 minutes so the juices redistribute.
After resting, chill the roll in the refrigerator for at least 30 minutes if you prefer firm slices for sandwiches or slicing cold (optional but helps neat slices).
Remove twine or toothpicks, slice the roll into 1–1.5 cm thick slices and serve warm or cold with chimichurri if desired.
To make chimichurri: combine chopped parsley, minced garlic, dried oregano, red wine vinegar, olive oil, red pepper flakes and salt; mix and taste, adjusting seasoning.

Worth knowing

If you can't find a whole flank to butterfly, ask your butcher to butterfly it for you or substitute a thin skirt steak but adjust cooking time.
Rolling tightly and chilling before slicing makes very clean, attractive slices — excellent for meal prep and sandwiches.
Leftovers keep well refrigerated for 3 days and slice cold to top salads, or warm gently in a covered pan to avoid drying.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeHigh proteinMeal prep

More Argentine cooking

An original Restaurant Pro recipe — our own composition in the idiom of Argentine cooking, not any restaurant's recipe. Written to be gluten-free as listed.