Pineapple Beef Matambre

This Argentina dish is a flank steak stuffed with pineapple, spinach, carrots and onions and braised.

Photo of Pineapple Beef Matambre


1 large (1-3/4 lb.) flank steak, butterflied
1/4 cup red wine vinegar
1 teaspoon clove garlic, finely chopped
1/2 teaspoon dried thyme leaves, crushed
2 cups DOLE® Baby Spinach Salad Blend
2 cups DOLE Chef-Ready Cuts Pineapple Cubes
2 hard-cooked eggs, peeled and quartered
1/2 medium yellow onion, thinly sliced
1/2 cup DOLE Carrot(s), diced
2 tablespoons finely chopped fresh parsley
1 teaspoon coarse sea salt
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
2 cups low-sodium beef broth


  1. Place meat in glass dish.  Mix together vinegar, garlic, and thyme; pour over meat.  Cover; marinate in refrigerator 1 to 2 hours turning once or twice.
  2. Preheat oven to 375°F.
  3. Lay meat on flat surface.  Evenly layer spinach leaves, pineapple cubes, egg quarters, carrots and onions over meat.  Sprinkle parsley, red pepper and salt over spinach filling.
  4. Roll up meat with the grain, jellyroll fashion.  Secure with wooden picks; tie with string around steak at 1-inch intervals.  Removed picks.
  5. Heat oil in a Dutch oven.  Add meat and brown well on all sides.  Add broth, cover tightly and bake 1 hour or until tender.
  6. Remove meat from Dutch over to a board and let rest for 10 minutes.  Using a sharp knife, remove strings and cut roll into 1/2-inch slices.
  7. Arrange on a heated platter and moisten with a little of the cooking broth.  Serve extra broth on the side.
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