Matambre Arrollado

Matambre arrollado is a thin sheet of flank steak rolled around hard-boiled egg, carrot and spinach, tied into a tight cylinder and cooked slowly until firm, then sliced into pinwheels. The name literally means "hunger killer" — a cut once considered a butcher's leftover, thin enough to roll flat, that turned into a dish built specifically for slicing thin and serving cold.

What it really is

The flank steak pounds out flat and thin, then lays whole slices of hard-boiled egg, strips of carrot and a layer of blanched spinach across its surface before it's rolled up tightly into a long cylinder and tied with kitchen string to hold its shape. It cooks slowly, either poached in stock or braised, until the beef is fully cooked through and firm enough to slice cleanly once cooled — cutting it warm, before it sets, causes the roll to fall apart rather than hold its spiral cross-section.

It's meant to be served cold, not reheated. The dish is built for the cold table — asado leftovers, picnics, a starter served ahead of a hot main — and the flavour and texture are at their best once it's chilled fully and sliced thin, showing the pinwheel of egg, carrot and spinach at the centre.

How it's served

• Cold, sliced into thin pinwheel rounds, arranged on a plate.
• With a light vinaigrette or on its own, often alongside other cold starters.
• As a starter or part of a shared table, rarely as a hot main course.

How to write it on the menu

• Flag the egg.
• Say it's served cold, since a guest expecting a hot beef dish may be surprised.
• Note the vegetables rolled inside, since carrot and spinach aren't always visible until it's sliced.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.