Matambre - Argentinian Stuffed Flank Steak

Name: Matambre - Argentinian Stuffed Flank Steak
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving
Ingredients: 2 pound flank steak; ¼ cup olive oil; 5 cloves garlic; ¼ cup cilantro; ¼ cup parsley; ½ teaspoon salt; ½ teaspoon ground black pepper; ⅛ teaspoon red pepper flakes; 3 hard boiled eggs; ½ medium green bell pepper; ½ medium red bell pepper

User Reviews

4.7

231 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Resting time
15 mins
Total Time
50 mins
Servings
4
Calories
484 kcal
Course
Main Course, Dinner
Cuisine
Argentinian

Matambre - Argentinian Stuffed Flank Steak

Joseph Powell

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This Matambre is an Argentinian Stuffed Flank Steak with hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.

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Ingredients

Servings

2 pound flank steak
¼ cup olive oil
5 cloves garlic minced
¼ cup cilantro chopped
¼ cup parsley chopped
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon red pepper flakes
3 hard boiled eggs quartered
½ medium green bell pepper sliced
½ medium red bell pepper sliced

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Instructions

Prepare your grill for cooking over medium direct heat.
Using a sharp knife slice it and open it up like a book (see instructions above for how to butterfly a flank steak). If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak. Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers.
Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.
The temperature on your grill should read around 400°F. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.
Let the roll rest for 15 minutes before slicing into it.

Equipments used:

Notes

°F
°F
Oven instructions: Preheat your oven to 350°F. Place the roll seam-side down on an aluminum foil lined baking sheet. Bake the matambre for 1 hour or until the inside reaches 135°F. Remove from the oven and let it rest for 10-15 minutes before slicing into it.
Leftovers: Transfer leftover matambre to an airtight container and refrigerate for up to 3 days. I wouldn’t keep it longer because of the hard boiled eggs.

Nutrition Information

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Serving 1serving Calories 484kcal (24%) Carbohydrates 4g (1%) Protein 52g (104%) Fat 28g (43%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Cholesterol 229mg (76%) Sodium 447mg (19%) Potassium 908mg (26%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1054IU (21%) Vitamin C 37mg (41%) Calcium 77mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 484 kcal

% Daily Value*

Serving	1serving
Calories	484kcal	24%
Carbohydrates	4g	1%
Protein	52g	104%
Fat	28g	43%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	15g	75%
Cholesterol	229mg	76%
Sodium	447mg	19%
Potassium	908mg	19%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1054IU	21%
Vitamin C	37mg	41%
Calcium	77mg	8%
Iron	4mg	22%