Saturday, October 27, 2007


My wife and I cook a lot, so (after seeing my students favorite meals and recipes) I decided to share one--Matambre!

I just had to try this one when I saw it in a magazine after having eaten it in Mendoza, Argentina. Ah, Argentina! Where they shop for beef three times a day and consider ordering sides to a 3 pound steak (called baby-beef) “sissy.” Not exactly easy to make, matambre is still worth the trouble if you feel adventurous. Be sure you salt well enough or the matambre will taste flat.

2 2 ½ pound flank steaks, butterflied and
pounded thin. Ask the butcher and tell him what you want to do with it.
4 large carrots, peeled and quartered lengthwise
1 large green bell pepper, cut into strips
1 cup fresh or frozen peas (or spinach)
6 hard-cooked eggs, peeled
6 cloves garlic, minced
2 tbs. red wine vinegar
1 tsp. ground cumin
1 tsp. red pepper flakes
freshly ground white pepper

Generously seasons both sides of meat with salt, then rub into meat. Lay one steak on a baking sheet and scatter half of the garlic over the meat. Sprinkle half of the vinegar and cover with the other steak. Scatter the remaining garlic and vinegar over the meat and cover with plastic wrap. Marinate overnight in refrigerator.

Lay one steak on a clean surface with the grain running horizontally towards you. Lay the second steak, also with the grain running horizontally, in front of the first, overlapping the ends by 2”. Sprinkle with cumin, red pepper flakes, and white pepper. Lay one-third of carrot and pepper strips horizontally to go with grain of meat, beginning about 2” in from end nearest you. Sprinkle one third of the peas over vegetables. Then arrange a row of the three eggs on top of the veggies. Carefully roll meat over filling in a tight, jelly roll style. Repeat with another third of carrots, peppers, and peas, and three eggs and roll again, then lay remaining veggies and eggs and finish rolling. Pin edges of roll together with skewers, then tie with kitchen string around roll to keep ingredients packed.

Put meat in a large, heavy pot and add enough water to come halfway up the meat. Cover, and cook on low heat until meat is fork tender, about 3 hours, turning meat once halfway through. Remove from heat, uncover, place a sturdy plate on top of meat, and weigh it down with heavy unopened cans. Set aside until meat cools to room temperature. Transfer meat to a pan, cover loosely with plastic wrap, then reweigh with plate and cans. Refrigerate overnight. To serve, bring meat to room temperature, remove string and skewers, then carve into 1 inch slices.


  1. Looks very delicious. But the ingredients like 6 eggs and beef seems less healthy to me. Could you please provide the amount of colestrol per serving? I'm
    interested to try this item if I know the amount of sat. fat and colestrol.

  2. Dr. smith,
    you said you were using cloths instead of paper towels. But I think I see two pices of paper towels on your dining table. I am not mistaken, am I? Can you check you table where you put your newly made item that you've shared with us?

  3. Dr. Smith,
    Hey this is my first comment to you so I wanted to make it a friendly one. First off that dish looks delicious, how long does it take to make? Seeing as that you like Argentina food there is this place in 90th Street right off the 7 train that serves all kinds of pastries and food from Argentina. I don't know the name of the place but its on the corner of 90th. You should really check it out.

  4. the address is on 92nd and roosevelt......that is where they have Argentina pastries thats the exact addree..check it out....

  5. Wow that looks good. I would like to try this. when I get some time I will try to make this. I never heard of it before.Thanks.

  6. looks very good. Might go home and make it. well tell my mom to make it.

  7. WOW that looks good lol. I think I'm going to try that now. do you think it would taste the same home cooked and in a restaurant?