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Argentinian Matambre with Chorizo Sausage and Spinach

It’s still winter here in Ottawa, but about 9,000 km straight south of us, Martes de Carnival is going on in Argentina. To mark this special event, Melissa Johnson from the delicious and inspiring breadandwords food blog and I have teamed together to create two variations of Argentinian Matambre: a unique, colourful and very traditional dish of Argentina.

Matambre is made from flank steak that is stuffed with a variety of herbs and vegetables and then rolled up! Matambre is really an amazing and delicious dish. There are so many flavours popping out at the same time – it’s just so so so good! You can serve it at dinner parties, backyard barbecues or as an appetizer. It’s so delicious!

Matambre literally means kill (matar) hunger (hambre). And this dish certainly does that quickly!

As Matambre is so versatile, Melissa and I decided to do two variations of this amazing Argentinian dish. Melissa’s recipe for Matambre is reminiscent of the one her Argentinian mother used to make. Her Matambre is stuffed with parsley, cheese, garlic and other colourful vegetables. Melissa seared her steak and then baked it in the oven.

For my recipe, I wanted to add some spice, so I added a layer of chorizo sausage. The spinach combined with the carrots and red peppers is divine. And who knew that olives would taste so mighty fine with steak. Well, they do. Amazing, actually! After the steak is rolled up and seared in a hot skillet, it was simmered in a red wine-based broth for 90 minutes until tender. Yum!


raw ingredients for argentinian matambre with chorizo and spinach

To make matambre, you have to butterfly your flank steak. To do this, you will need a very sharp knife, so be careful with your fingers! In the center of the piece of steak (running with the grain) cut about half way through the meat. Then make two short slits perpendicular to the main cut. Slice the steak open along the long cut. Just go easy, if you poke through, it’s not a big deal. You want this steak to open up like a book.

Now it’s time to start layering the filling ingredients. As you lay down the filling, leave a few inches at the far long end.

For my Matambre, I spread the steak with dijon mustard, leaving a one inch border. Next, spread a layer of herbs, jalapeno peppers and garlic. Then sprinkle sauteed chorizo sausage all over followed by a layer of spinach leaves. Next, make rows of the sliced red peppers, orange carrots, green olives mixed with roasted red peppers, and red onion. It will be very colourful.

Roll the steak up towards the empty long end. It may look a bit messy, and if a few filling ingredients pop out, don’t worry, you can put them back in after it is all tied up. Keep the seam side down as you start to tie it up. I used four strings across the steak, and because I wanted to simmer it on top of the stove, I also used one long one for the full length. (Here’s a great video to watch,  just scroll down to the bottom, if you want some tips on tying up your meat!)

Sear the steak on all sides in oil in a hot skillet. I simmered my Matambre, but you could also bake yours. If you’re interested in baking your Matambre, check out Melissa’s instructions to see how she baked hers.

argentinian matambre with chorizo and spinach

After about 90 minutes, when the meat feels tender, it will look sort of like this. It really stays together quite well.

argentinian matambre with chorizo and spinach

Time to slice this matambre up!


Again, get a really sharp knife, and slice your matambre. It actually slices really easily. And have a look inside. So gorgeous! Look at all those colours!!!

argentinian matambre with chorizo and spinach

All of the ingredients create a lovely pattern inside. Remember to present it on your prettiest platter. It will be a showstopper! It’s popular to serve it with chimichurri sauce. You will find the recipe below.

Try both of our recipes or mix and match: bake mine or simmer Melissa’s on top of the stove. Or choose your favourite ingredients from both recipes.

Let us know what you made and how it turned out!

Thanks so much

Melissa and Suzanne

Buen provecho!

Argentinian Matambre with Chorizo and Spinach

Serves: 4
Cooking Time: 90 minutes


  • 2 - 2 1/2 lb flank steak
  • 1-2 Tbsp dijon mustard (depending on the size of your steak)
  • 1 handful each parsley, watercress, and cilantro (chopped)
  • 2 Tbsp pickled jalapeno, chopped
  • 1 tsp cumin
  • 1 tsp garlic
  • 1 large handful of baby spinach leaves
  • 1 carrot, cut in quarters
  • 1 red pepper, sliced
  • about 10 large green spanish olives, sliced in half
  • 1/2 roasted red pepper
  • 2 chorizo sausages, cooked and chopped up
  • 1/2 red onion, sliced
  • Broth
  • 2 cups red wine
  • 1 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp garlic, crushed
  • 2 bay leaves
  • Chimichurri Sauce
  • 2 tomatoes (scrape the seeds out, and chop fine)
  • 1 red onion (chopped fine)
  • 3 garlic cloves (chopped fine)
  • one handful of parsley (chopped fine)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp oregano



Butterfly the flank steak. See instructions above, or find a video on youtube (it's really easy, actually)


Spread dijon mustard all over the steak, leaving a 1" border.


Chop the parsley, cilantro and watercress together with the pickled jalapeno, cumin and garlic. Make sure they all get mixed together.


Spread the chopped herbs on top of the dijon mustard. Leave 2-3 inches at the far, long edge of the steak empty. This makes it easier to roll up.


Spread the chorizo sausage on top.


Layer the washed baby spinach leaves on top of the sausage.


In rows, running along the grain of the meat; place the olives, carrots, red pepper. You can do thick rows, repeating rows etc. But try not to overstuff, or it will be difficult to roll.


Roll the steak, and leave it on the cutting board while you get ready to tie it up.


Cut about 4-5 pieces of butcher's twine and tie the twine around the steak. I used one extra long one to tie from end to end because I simmered it on top of the stove and I didn't want anything to fall out.


Heat up a bit of oil in a large skillet. Sear the steak on all sides, until all sides are nicely browned.


Place the steak in a large pot.


Add 2 cups of red wine (I used Malbec because it's Argentinian).


Add water until the steak is submerged.


Add the oregano, thyme, garlic and bay leaves.


Simmer for about 90 minutes, until meat is tender.


Place on a cutting board and let it sit for about 10 minutes.


Slice up and serve with steamed carrots and sweet potato fries. Yum!


Chimichurri Sauce: Chop, chop, chop all of the herbs and vegetables until very fine, especially the parsley.


Add the rest of the ingredients and stir to combine.


Let the marinade sit in the fridge for at least one hour.


Refrigerate after dinner. Will be good in the fridge for a couple of days.

chimichurri recipe lightly adapted from Jamie Magazine


Orange Nutella Alfajores

raw dough for orange nutella alfajores

I have wanted to make alfajore cookies ever since I first heard about them. Their common description of being a melt-in-the-mouth cookie sandwiched together with dulce de leche just seemed heavenly. And they are.

Alfajores Cookies are one of the simplest cookies to make. They are made from just a handful of ingredients; flour, cornstarch, butter, sugar and egg. And they are ready in a jiffy.

The first batch of alfajores that I made was sandwiches together with dulce de leche. Dulce de leche, for those that are not familiar with this unctious spread, is caramelized milk. It is made by baking milk in a low oven for several hours, until it is thick, golden and sweet. You can buy it from Latin American shops, or make your own. Although I always buy mine.  With Valentine’s Day approaching, I wanted a chocolate filling. I added orange zest to the cookie dough, sandwiched them together with Nutella, and Orange Nutella Alfajores were born. And I must say it is a heavenly match.

You can use store-bought Nutella for the filling. Or if you have time, try my recipe for Nutty Chocolate Hazelnut Spread. It is divine.

Alfajores cookies have been popular in Uruguay, Peru and Argentina since the mid 1800’s. Common fillings in alfajores are dulce de leche, chocolate mousse, fruit spreads or whipped cream. Toppings include meringue coating, milk chocolate, coconut or a sugar glaze.

I always find it interesting to read about similar foods in different parts of the world. The word alfajor comes from the Arabic “al-hasu”, which means filled or stuffed. Culinary experts have traced Alfajores to Andalusia, Spain during the occupation by the Moors. There is a strong similarity between alfajores and mamoul, a buttery confection filled with date paste that is popular in the Middle East and North Africa. I can’t wait to make a batch of those.

orange nutella alfajores

Alfajores are so popular in Peru and Argentina, that there are chain restaurants that only sell alfajores. Casa del alfajor is one such chain in Peru. There is also Havanna, in Argentina, which has been around since 1947.

Try making a batch. You will love them!

Orange Nutella Alfajores

Serves: 18
Cooking Time: 10 minutes


  • 200 gram flour
  • 300 gram corn starch
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 250 grams softened butter
  • 150 grams sugar
  • 3 egg yolks
  • 1 Tbsp brandy
  • zest from one orange
  • nutella (store bought or my own - see above)



Preheat oven to 325 degrees Fahrenheit.


Line baking sheet with parchment paper.


Mix together flour, corn starch and baking powder and soda.


Cream together butter, sugar and orange zest for 5 minutes, until pale and fluffy.


Add the egg yolks and brandy to the butter mixture.


Add in the flour mixture.


Mix briefly until well incorporated.


Roll out dough until about 1/4 inch thick. Cut out cookies with cutter about 1 1/2 inches in diameter.


You can place them relatively close together, as they will not spread.


Bake for about 10 minutes, only until slightly golden around the edges.


Cool on baking tray for 5 minutes, then place them on a cookie rack to cool.


Sandwich them together, when they are cold, with nutella.