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a matambre flank steak cut into slices on a cutting board.
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4.66 from 76 votes

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 Time15 minutes
Cook Time20 minutes
Resting time15 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: Argentinian
Keyword: flank steak, matambre, stuffed flank steak
Servings: 4
Calories: 484kcal

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
  • teaspoon red pepper flakes
  • 3 hard boiled eggs quartered
  • 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
    process shots showing how to make matambre, Argentinian flank steak.
  • In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
    process shots showing how to make matambre, Argentinian flank steak.
  • 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.
    process shots showing how to make matambre, Argentinian flank steak.
  • 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.
    process shots showing how to make matambre, Argentinian flank steak.
  • 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.
    process shots showing how to make matambre, Argentinian flank steak.
  • Let the roll rest for 15 minutes before slicing into it.

Video

Notes

  1. 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.
  2. 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

Serving: 1serving | Calories: 484kcal | Carbohydrates: 4g | Protein: 52g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 229mg | Sodium: 447mg | Potassium: 908mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1054IU | Vitamin C: 37mg | Calcium: 77mg | Iron: 4mg