Beef
Matambre (Argentinean “Hunger Killer”)

Matambre, also known as the Argentinean “Hunger Killer,” is a flavorful rolled flank steak packed with vibrant ingredients. The butterflied beef is seasoned with salt, pepper, and oregano, then layered with provolone, ham, kielbasa, carrots, and bell peppers before being wrapped in bacon. Tied tightly and grilled until tender, the result is a deliciously smoky, savory roll that’s sliced into thick rounds for serving. This dish makes a great appetizer for a group or can be served as a hearty main course.
Matambre Recipe
Matambre (Argentinean “Hunger Killer”)
Recipe Notes
- Yield: 8 as an appetizer, 4 as a main course
Ingredients
- 1 beef flank steak (1-1/2 to 2 pounds—the larger the better)
- Coarse salt (kosher or sea) and freshly ground black pepper
- Dried oregano for sprinkling
- Two 1/4-inch thick slices aged provolone or pecorino romano, cut into 1/4-inch strips
- Two 1/4-inch thick slices smoked ham, cut into 1/4-inch strips
- 1 kielbasa or other cooked garlic sausage, cut lengthwise into 1/4 inch strips
- 2 carrots, peeled and cut lengthwise into 1/4-inch strips
- 1 green bell pepper, cored, seeded, and cut into 1/4-inch strips
- 1 red bell pepper, cored, seeded, and cut into 1/4-inch strips
- 6 slices thick-cut country-style bacon
You’ll also need
- Butcher’s string
Recipe Steps
1: Butterfly the flank steak. Lay it flat with one long edge at the edge of the cutting board. Using a sharp slender paring knife, cut it in almost half through the long side, keeping the knife equidistant between the top and bottom of the meat. Cut to but not through the opposite long edge. Place the resulting rectangle of meat between two sheets of plastic wrap. Using a scaloppini pounder or heavy cleaver, pound the meat to a thickness of 1/4 inch. Breathe a sigh of relief: the hard part is over.
2: Season the meat generously with salt, pepper, and oregano on both sides. Arrange the ham, cheese, carrots, and green and red pepper strips in neat lengthwise rows, repeating as necessary. Leave the last 3 inches of meat uncovered.
3: Starting at the cheese end, roll the beef into a tight roll. (Roll along the grain.) Drape the roll (lengthwise) with strips of bacon, and tightly tie crosswise in 4 places with butcher’s string. Wrap the Matambre tightly in heavy duty foil, twisting the ends like a Tootsie Roll. Poke a few holes in the ends of the roll with a skewer to allow steam to escape.
4: Meanwhile, set up your grill for direct grilling and heat to medium.
5: Grill the Matambre until the internal temperature is 180 degrees, 40 to 60 minutes, turning every 5 minutes with tongs. Transfer to a cutting board and let rest for 5 minutes.
6: Unwrap the Matambre and snip off the strings. Cut the Matambre crosswise into ½ inch-thick slices and serve.