National Dish Argentina: Matambre (Recipe)
In this article
Discover Matambre, one of Argentina’s great meat classics! This rolled and stuffed cut of beef is packed with fresh herbs, colourful vegetables and warm spices, then slowly cooked over the grill or in the oven until tender. Sliced into pinwheels and shared around a big table, it captures everything that makes Argentinian cooking so inviting — generous, unhurried and built for good company.
About Matambre
Matambre is a hearty beef dish regarded as a true classic in Argentina. It is a stuffed cut of meat, usually taken from the flank of the animal, and it lends itself beautifully to the grill or the oven. The filling is typically a mixture of fresh herbs, vegetables and spices that cook together with the beef, perfuming it from the inside out. This dish is not only a treat for meat lovers — it also brings a genuine sense of Argentinian culture and tradition to the table.
Ingredients (serves 1–2)
- 500 g beef matambre (flank steak)
- 1 bunch fresh parsley
- 1 red pepper, diced
- 1 carrot, grated
- 2 garlic cloves, chopped
- 1 teaspoon sweet paprika
- Salt and pepper, to taste
- Olive oil, for the filling and for rubbing
Shopping for the ingredients
When shopping for matambre, it is important to choose fresh beef, as this is what decides the flavour of the finished dish. Visit your local butcher or a well-stocked supermarket to find a good-quality cut. Make sure you also pick up fresh herbs and vegetables, since they have a decisive influence on the taste of the filling. Avoid ready-prepared ingredients if you want to keep the dish authentic.
Preparing the dish
Before you start cooking matambre, prepare all the ingredients thoroughly. Wash the vegetables and cut them into even pieces so they cook at the same rate. The fresh herbs should be finely chopped to release their aromas properly. Prepare the marinade as well, mixing olive oil, salt, pepper and paprika together to season the meat generously.
Step-by-step instructions
- Rinse the beef matambre well and pat it dry.
- Rub the marinade of olive oil, salt, pepper and paprika into the meat.
- Spread the prepared filling evenly over the surface of the meat.
- Roll the meat up and tie it with kitchen string, or secure it with cocktail sticks.
- Cook the matambre either on the grill or in a preheated oven at 180°C for about 90 minutes.
- Let the meat rest for 10 minutes after cooking, then carve it into slices.
Gluten-free / lactose-free version
Matambre is naturally gluten-free and lactose-free, as long as you avoid gluten-containing sides or sauces. Do check that none of the spices and ingredients you use contain hidden gluten or lactose. The dish fits perfectly into a gluten-free diet and offers a tasty, nourishing option that also suits anyone with food intolerances.
Tips for vegans and vegetarians
For vegans and vegetarians there is an appealing variation: replace the beef with vegetables or plant-based proteins. Courgettes, aubergines or tofu all work well and can be stuffed and grilled in much the same way — think of the vegetable-forward spirit of Cebollas Rellenas. Flavour the filling with vegetable stock and spices so nothing is lost in translation. These alternatives let you enjoy that Argentinian flair on a plant-based plate too.
More tips and tricks
A few creative touches can turn matambre into something really special. Try folding pan-fried ham or cheese into the filling for a bolder, richer flavour. Using different kinds of vegetables varies both the colour and the texture of the roll. Experiment with a range of herbs to discover new flavour combinations of your own.
Adapting the recipe to your taste
The beauty of matambre lies in its versatility. Tailor the recipe to your taste by adding extras such as olives or sun-dried tomatoes. The spicing can be modified to suit you as well. If you like a bit of heat, try adding chilli flakes or hot paprika for an extra kick.
Ingredient substitutions
If you do not have every ingredient to hand, there are plenty of alternatives worth considering. The fresh parsley can be swapped for basil or coriander to take the flavour in a different direction. For the filling, quinoa or rice make a nourishing base in place of vegetables. Be creative and use whatever the fridge happens to offer.
Drink pairing ideas
To enjoy matambre properly, the right drink matters. An Argentinian Malbec is the perfect choice, as it complements the flavours of the beef wonderfully. If you are after something alcohol-free, a homemade iced tea or a fresh fruit juice makes a refreshing accompaniment — as does a traditional Mate Cocido. Experiment with different drinks to round out your meal.
Serving and presentation ideas
Presentation can lift the whole matambre experience considerably. Serve the sliced meat on a large wooden board and garnish it with fresh herbs and grilled vegetables. A generous side of green salad, such as a crisp Ensalada Criolla, or some oven-roasted potatoes completes the picture nicely. Make a point of playing up the colours of the different ingredients for an appetising spread.
A bit of history
Matambre has its origins in the Argentinian tradition of the asado, the grilling culture that is bound up so closely with the country’s identity. The dish has evolved over time and is now a firm fixture of South American cooking. Preparing matambre is often celebrated in company, and it stands as an expression of hospitality and family closeness. In many Argentinian households it is served at celebrations to bring everyone together, alongside other staples of Argentinian cuisine.
More recipe ideas
Summary: Matambre
Matambre is not just a delicious dish — it is a symbol of Argentinian culture and of the sociable atmosphere that surrounds a shared meal. With its hearty filling and its generous spicing, it brings the unmistakable flavour of Argentina into any kitchen. Whether cooked over coals or in the oven, matambre is enormously popular and suits every occasion. Let this recipe inspire you and enjoy a taste of Argentina.
