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The Hunger Killer - a.k.a. Matambre

Posted by mmillet on April 6, 2014

The Hunger Killer - a.k.a. Matambre


The word "matambre" is the name for a very thin cut of beef made in Argentina, Paraguay and Uruguay. Matambre also appears to be a contraction of the words "matar" (to kill) and "hambre" (hunger), hence the appropriate nickname: the "hunger killer". And indeed this fully-loaded roulade does just that. After you hear the details, we're pretty sure that you'll agree.

In Argentina, Paraguay and Uruguay they roll up a beautiful piece of flank steak with vegetables, cheese and often some other meats, like sausage, hardboiled eggs or bacon and cook it over over coals or braise it in red wine. It's packed with so many flavors that marry together harmoniously while it cooks away making quite the tasty and beautiful bite of stomach-satisfying eats. It's often served as a first course in Argentina, but makes a lovely lunch dish or main course as well.

You can make this quick-assembly beast of a dish (find the recipe in our Traeger on a Budget cookbook) even more speedy by having your butcher butterfly the meat for you. (Thank goodness for great butchers!) Customize this to suit your family's taste with your favorite veggies and meats!


PELLETS: Hickory or Oak
PREP TIME: 20 min.
COOK TIME: 2 hours to 2-1/2 hours


1 2-pound flank steak or round steak, butterflied
1-2 tablespoons Worcestershire sauce
1-1/2 teaspoons dried oregano
Traeger Prime Rib Rub, or coarse salt (kosher or sea) and freshly ground black pepper
8 ounces provolone cheese, thinly sliced
1 6- to 8-ounce kielbasa or other cooked smoked sausage
4 ounces fresh spinach leaves, washed and dried
1/2 red bell pepper, sliced into thin strips
2 carrots, trimmed, peeled, and thinly sliced lengthwise
Olive oil or vegetable oil


Lay the flank steak on a cutting board between sheets of plastic wrap. Pound the meat to an even 1/4-inch thickness with a meat pounder or scaloppini pounder.

The Hunger Killer - a.k.a. Matambre

Discard the top piece of plastic wrap. Brush the meat (the side facing up) with the Worcestershire sauce, then season with the oregano and Traeger Prime Rib Rub.

Distribute the cheese over the surface of the meat, starting with the long side closest to you; leave 2 inches on the opposite side free of cheese and other toppings. Evenly distribute the sausage strips, spinach leaves, bell pepper strips, and carrot strips on the meat, aligning them in rows parallel to the long side nearest you.

Roll the steak up like a tight jelly roll. Secure it with toothpicks. Trim off any scraggly ends, if desired. Tie the meat roll with butcher’s string at 2-inch intervals. Remove the toothpicks.

Oil the outside of the meat with olive oil, then season it with Traeger Prime Rib Rub.

Enclose the roll in a large piece of heavy duty aluminum foil and twist the ends to close. Use a knife to make a few shallow holes so the steam can escape. Refrigerate if not cooking immediately.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F.

Arrange the foil-covered roll directly on the grill grate and roast until the meat is very tender, 2 to 2-1/2 hours (the internal temperature when read on an instant-read meat thermometer should be 180 degrees).

Transfer the roll to a cutting board and let rest for several minutes. Remove the foil and the strings before slicing the meat crosswise into 1/2-inch thick slices.

stuffed flank steak


The Hunger Killer Recipe.docx (12.76 kb)