Matambre - Argentinian Stuffed Flank Steak
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
20 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
Description
The recipe begins by butterflying a flank steak and pounding it to an even thickness. An olive oil mixture with minced garlic, chopped cilantro, parsley, salt, black pepper, and red pepper flakes is spread over the steak. Quartered hard-boiled eggs and slices of green and red bell peppers are layered evenly on top. The steak is then rolled jelly-roll style across the grain and secured with butcher's twine.
The meat roll is seasoned again with salt and pepper on the outside and cooked over medium-high heat on a grill or baked in the oven until the inside reaches a medium-rare temperature to maintain tenderness. The exterior develops a flavorful crust while the filling of eggs and peppers adds texture and visual appeal when sliced.
This dish is traditionally sliced to serve, revealing the colorful cross-section. The recipe includes baking instructions for a 350°F oven with resting time before slicing and advises refrigerating leftovers for up to three days due to the hard-boiled eggs.
Ingredients
- 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 black pepper ground
- ⅛ teaspoon red pepper flakes
- 3 egg quartered, hard boiled
- ½ medium green bell pepper sliced
- ½ medium red bell pepper sliced
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.
Notes
- If baking, preheat oven to 350°F and place the rolled steak seam-side down on a foil-lined sheet; bake about 1 hour until internal temperature reaches 135°F.
- Let the cooked matambre rest 10-15 minutes before slicing to retain juices.
- Store leftovers in an airtight container and refrigerate up to 3 days because of the hard-boiled eggs in the filling.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
