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Matambre - Argentinian Stuffed Flank Steak

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.

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

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 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

Instructions

    Cup of Yum
  1. Prepare your grill for cooking over medium direct heat.
  2. 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
  3. In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
  4. 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.
  5. 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.
  6. 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.
  7. Let the roll rest for 15 minutes before slicing into it.

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

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

% 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.