Matambre Arrollado: Rolled Flank Steak Pinwheel

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 35 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 3 hours 30 minutes (includes chilling)

Quick Ingredients

• 1 flank steak, 2 to 2.5 lb (900 g to 1.1 kg), butterflied and pounded 1/4 in (6 mm) thick
• 1 1/2 tsp kosher salt, 1 tsp black pepper
• 2 tbsp olive oil, 1 tbsp red wine vinegar
• 3 garlic cloves (minced), 1 tsp smoked or sweet paprika, 1 tsp dried oregano, pinch chili flakes
• 2 medium carrots (200 g), cut into long batons; 1 large roasted red bell pepper (or 1 cup jarred strips)
• 3/4 cup flat-leaf parsley leaves; 4 large hard-boiled eggs
• Poaching: 6 cups low-sodium broth + 1 cup water, 2 bay leaves, 1 small onion (halved), 1 tsp whole peppercorns, 2 tsp red wine vinegar, 1 tsp kosher salt
• Kitchen twine; cheesecloth optional

Do This

• 1. Boil eggs 10 minutes; cool and peel. Blanch carrot batons 3 minutes; drain. Roast or prep pepper strips.
• 2. Butterfly and pound steak to 1/4 in. Season with 1 1/2 tsp salt and 1 tsp pepper.
• 3. Mix olive oil, vinegar, garlic, paprika, oregano, chili flakes; spread over steak.
• 4. Layer parsley leaves, red pepper, and carrots. Line eggs along a long edge; roll up tightly.
• 5. Tie with twine every 1 1/2 in; wrap in cheesecloth if using.
• 6. Simmer in broth with onion, bay, peppercorns, vinegar, and salt at a gentle 185–195°F for 75–90 minutes.
• 7. Cool 20 minutes, then chill 2 hours. Slice 1/2 in thick; drizzle with olive oil and vinegar to serve.

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Why You’ll Love This Recipe

• Classic Argentine showstopper that slices into a colorful pinwheel of egg, carrot, and red pepper.
• Gentle poaching keeps the meat juicy and tender with clean, picture-perfect slices.
• Great make-ahead centerpiece; serve chilled or at room temperature.
• Simple pantry-friendly seasoning with bright parsley and a garlicky, tangy rub.

Grocery List

• Produce: Carrots, red bell pepper, flat-leaf parsley, garlic, small onion, optional lemon for serving
• Dairy: Eggs
• Pantry: Flank steak, olive oil, red wine vinegar, dried oregano, paprika, kosher salt, black pepper, bay leaves, whole peppercorns, low-sodium broth, kitchen twine, optional cheesecloth

Full Ingredients

Steak and Seasoning

• 1 whole flank steak, 2 to 2.5 lb (900 g to 1.1 kg), butterflied and pounded to 1/4 in (6 mm)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 3 garlic cloves, finely minced or grated
• 1 tsp smoked or sweet paprika
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)

Filling

• 4 large eggs
• 2 medium carrots (about 200 g), peeled and cut into 1/2 in (1.3 cm) thick long batons
• 1 large red bell pepper, roasted, peeled, and cut into 1 in (2.5 cm) wide strips (or 1 cup/135 g drained jarred roasted red peppers)
• 3/4 cup (lightly packed) flat-leaf parsley leaves
• Optional: 1/3 cup pitted green olives, halved lengthwise

Poaching Broth

• 6 cups (1.4 L) low-sodium beef or chicken broth
• 1 cup (240 ml) water
• 1 small onion, halved
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tsp red wine vinegar
• 1 tsp kosher salt (or to taste)

For Serving (optional)

• Extra-virgin olive oil and red wine vinegar for drizzling
• Flaky sea salt, freshly ground black pepper
• Lemon wedges and chopped parsley

Step-by-Step Instructions

Step 1: Cook the eggs and prep the vegetables

Cover the eggs with cold water in a small pot. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes. Transfer to an ice bath to cool completely, then peel.

Bring a second pot of salted water to a boil. Blanch the carrot batons for 3 minutes until crisp-tender; drain and cool. If roasting your own pepper, broil or char it over a flame until blackened, steam in a covered bowl 10 minutes, peel and seed, then cut into strips. Set aside the parsley leaves.

Step 2: Butterfly and pound the flank steak

Place the steak on a board with the grain running left to right. Butterfly if needed so it opens like a book, then cover with plastic wrap and pound to an even 1/4 inch (6 mm) thickness. Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Step 3: Mix and spread the garlicky rub

In a small bowl, combine 2 tbsp olive oil, 1 tbsp red wine vinegar, 3 minced garlic cloves, 1 tsp paprika, 1 tsp dried oregano, and 1/4 tsp red pepper flakes (optional). Spread the mixture evenly over the inside surface of the steak.

Step 4: Layer the filling for a colorful pinwheel

Scatter the parsley leaves evenly over the steak. Arrange roasted red pepper strips and carrot batons in parallel rows across the width of the meat. Place the peeled hard-boiled eggs end-to-end along one long edge (nearest you). Add olives if using.

Step 5: Roll tightly, tie, and wrap

Starting from the long edge with the eggs, roll the steak up tightly into a log, enclosing the eggs in the center. Tie the roll with kitchen twine at 1 1/2 inch (4 cm) intervals, plus one tie lengthwise if desired. For the neatest shape, wrap the roll snugly in cheesecloth and tie the ends (optional).

Step 6: Poach gently until tender

In a Dutch oven, combine broth, water, onion, bay leaves, peppercorns, 2 tsp vinegar, and 1 tsp salt. Bring to a bare simmer (185–195°F / 85–90°C). Add the wrapped roll, weighting with a small heat-safe plate to keep it submerged. Simmer gently, partially covered, for 75–90 minutes, turning once halfway. The meat should feel tender when pierced with a skewer.

Step 7: Cool and chill for clean slices

Transfer the roll to a tray; cool for 20 minutes. Remove cheesecloth, if used, and pat dry. Set the roll on a clean tray, cover, and chill at least 2 hours (or up to 24 hours). For extra tidy edges, place a small sheet pan on top and weight lightly while chilling.

Step 8: Slice and serve

Snip and remove all twine. With a sharp knife, slice into 1/2 inch (1.3 cm) rounds to reveal the pinwheel. Arrange on a platter and drizzle lightly with olive oil and a splash of red wine vinegar. Finish with flaky salt, black pepper, and a sprinkle of chopped parsley. Serve chilled or at cool room temperature.

Pro Tips

• Pound evenly to 1/4 inch so the roll cooks uniformly and slices cleanly.
• Keep the poaching at a bare simmer; a hard boil can toughen the meat.
• Cheesecloth wrapping prevents unraveling and gives the roll a smooth exterior.
• Chill thoroughly before slicing; a short chill equals ragged slices, a long chill equals perfect coins.
• Slice across the roll with long strokes using a very sharp chef’s knife or slicing knife.

Variations

• Ham and Provolone: Add a layer of thinly sliced ham and provolone beneath the vegetables.
• Green and Bright: Add blanched spinach leaves and pitted green olives for extra color and briny pop.
• Grill-Kissed: After poaching and chilling, briefly sear the whole roll over high heat to char the exterior before slicing.

Storage & Make-Ahead

Matambre arrollado is ideal for making ahead. Keep the whole roll or slices covered and refrigerated for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator. Serve chilled or at room temperature. To warm slightly, let slices sit at room temperature for 20–30 minutes; avoid reheating in a hot pan or microwave, which can toughen the meat and overcook the eggs.

Nutrition (per serving)

Approximate per serving (1/8 of recipe): 325 calories; 34 g protein; 17 g fat; 3 g carbohydrates; 1 g fiber; 620 mg sodium.