Matambre

Matambre, which means “hunger killer” or “hunger fighter” in Spanish, is one of Argentina’s best and best-known culinary exports, a rolled flank steak stuffed with spices, vegetables, and hard-cooked eggs that makes a fabulous presentation. Matambre is prepared and served in a variety of ways. I like it best roasted, then chilled, pressed, and sliced. Prepare it on a Saturday night during the summer, unveil it Sunday afternoon, and spend the remainder of the day picking at it and drinking well-chilled Argentinean red wine. Serve with Chimichurri (page 617) or any salsa. Freeze the meat for 30 minutes or so before slicing; the firmer meat will make the job easier.