I can’t take full credit for this recipe. My future mother in law introduced me to this recipe last week and I thought it would be perfect to try out and post on the site. This matambre makes multiple serves and conveniently contains meat and vegetables in one package. Matambre originates from Argentina, Paraguay and Uraguay. My limited research tells me that matambre means kill hunger.

Serves: 4-5
Prep time:20 minutes
Cooking time: 1hr 15 mins

Ingredients
1 large piece of skirt steak
1 small eggplant
1 carrot
1 small capsicum
1 handful of spinach leaves
6 button mushrooms
1/2 brown onion
2 cloves of garlic
3 hard boiled eggs
Dried herbs
Roasting string to tie it all up
3 long cooking skewers
Olive oil

Method

Preparation first
Peel and thinly slice eggplant (you may only need half)
Thinly slice capsicum (you may also only need half)
Peel carrot, then peel carrot into small strips
Remove stalk from mushroom, wash and thinly slice
Tear up spinach leaves
Boil eggs for approx 3 minutes
Chop onion (may only need half)
Chop garlic

Preheat oven to 180
Lay skirt steak on a board and using a tenderising mallet, tenderise the meat.
Lay spinach leaves down first, then carrot, capsicum and eggplant
Season with salt, pepper and herbs
Cut around 10 length of string around 10 cms in length
Place hard boiled eggs at one end, in a line
Slowly roll the steak from the egg end over itself
When you have completed the roll, place 3 skewers through the meat to hold it together while you tie it
With each piece of string, tie a knot tightly so that the roll holds together
Be careful that contents doesn’t fall out the ends

Line a baking tray with baking paper and add mushrooms, garlic and onions
drizzle olive oil and add salt and pepper

In a large saucepan cooking pot, add olive oil and place the matambre inside
Sear the matambre until it’s browned then place on top of the mushrooms, garlic and onions
Place in the oven for 1hr 15 mins

When cooked, place on a wire rack for 15 minutes to cool
Once cooled, slice up and serve