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Home / Recipes
35 minutes
4.61 from 56 votes
41 Comments

Matambre – Argentinian Stuffed Flank Steak

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by: Joanna Cismaru
04.13.19
Updated: 08.05.19

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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.

sliced Matambre on a cutting board

Over the years, I’ve loved sharing with you recipes from all over the world. This Argentinian stuffed flank steak, called matambre, is one of the most popular recipes I’ve shared with you. It such a simple dish, yet elegant, impressive and very little effort required.

What Is Matambre?

Matambre, also known as saudero in some Latin American countries, is the name of a dish consisting of a thin cut of beef, like flank steak. When translated literally from Spanish, the word “matambre” is a combination of two words: matar and hambre. Matar means “to kill”, and hambre means “hunger”. Therefore, “matambre” translated literally means hunger killer. It is also referred to as Matambre Arrolado or Matambre Relleno.

It is normally stuffed or filled and it comes from Argentina or Uruguay. The ingredients for the stuffing can vary from province to province, but mostly commonly include whole carrots, hard boiled, eggs and lots of black pepper.

The thin cut of beef is a cut from the side of the cow, between the skin and the ribs, usually known as “fly shaker” or “elephant ear”. Because this is usually hard to find in stores here, flank steak is a great and affordable substitute.

What Is Flank Steak?

Flank steak comes from the cow’s lower chest or abdominal muscle. I love using it, because it’s usually inexpensive, but a super flavorful and versatile cut of beef. It’s usually sold about a foot long and one inch in thickness. This cut is also known as jiffy steak or London broil.

How To Butterfly A Flank Steak

A flank steak is so versatile and once you butterfly it, it opens up to all kinds of possibilities when it comes to different fillings.

  1. Lay the flank steak flat on a cutting board.
  2. Use a sharp knife to cut into the steak from top to bottom to bottom, keeping the knife level with the cutting board. Keep your other hand flat on top of the knife to hold it secure.
  3. Fold the top half back and continue cutting the top half away from the bottom half, working slowly. Continue cutting until the steak opens up flat. Do not cut all the way through the steak.
  4. If your cut isn’t even, don’t worry. You could always pound it with a meat mallet to make it more even. In the end it really doesn’t matter, because you’ll be filling it then rolling it back up.

chimichurri for matambre filling

What Ingredients Do You Need To Make Matambre?

I love making this dish because you really don’t need any fancy ingredients, yet the end result is so elegant. Here’s what you’ll need (scroll down to recipe cad for complete printable recipe):

  • Flank steak – you’ll need about a 2 pound piece of flank steak. I usually buy mine at Costco, they come 2 in a package, use one and freeze the other for later. Super economical.
  • Olive oil – You’ll need some olive oil for the quasi chimichurri sauce.
  • Garlic – lots of garlic as usual.
  • Herbs – such as fresh cilantro and parsley.
  • Salt & pepper – use as much or as little as you like.
  • Red pepper flakes – to kick things up a notch, use more or less as you like.
  • Hard boiled eggs – cut into quarters.
  • Bell peppers – I used half a green and half a red bell pepper for color. You could also add some thin strips of carrots if you like.

process shots for stuffing matabre

How To Make Matambre

I grilled my matambre but you can also roast it in the oven. I have provided instructions for both.

Butterfly the flank steak: 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.

Make the quasi chimichurri sauce: I made up my my own concoction with some olive oil, tons of garlic, cilantro, parsley, black pepper, salt and a bit of red pepper flakes.  It’s sort of like a chimichurri sauce, but not really.

Assemble matambre: 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.

How To Grill Matambre

Prepare your grill for cooking over medium direct heat. The temperature on your grill should read around 400 F degrees. 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.

If the inside of the matambre is not done to your liking and prefer the meat more well done, place the roll in a baking dish and roast in the oven for another 20 minutes at 400 F degrees. You can also put it back on the grill, cover it with aluminum foil so it doesn’t burn and continue grilling it for a few more minutes until done to your liking.

matambre right off the grill on a cutting board

How To Roast Matambre In the Oven

Preheat your oven to 350 F degrees.

Place the roll seam-side down on an aluminum foil lined baking sheet. Bake the matambre for 1 hour. Remove from the oven and let it rest for 10 minutes before slicing into it.

How To Store Leftover Matambre

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.

Hi! I made this for my family tonight. The flavors were amazing! This recipe was fun to make. I drizzled a small amount of good quality balsamic vinegar over the top. The only complaint from my family was I didn’t make enough for seconds.

sliced matambre on a cutting board
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sliced matambre

Matambre - Argentinian Stuffed Flank Steak

4.61 from 56 votes
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
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.

Ingredients

  • 2 lb flank steak
  • 1/4 cup olive oil
  • 5 cloves garlic minced
  • 1/4 cup cilantro chopped
  • 1/4 cup parsley chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp red pepper flakes
  • 2 hard boiled eggs quartered
  • 1/2 green bell pepper sliced
  • 1/2 red bell pepper sliced
US Customary - Metric

Instructions

  • Prepare grill: Prepare your grill for cooking over medium direct heat.
  • Butterfly the flank steak: 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
  • Make chimichurri: In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
  • Spread sauce over steak: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
  • Assemble matambre: 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.
  • Grill: The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total.
  • Rest: Let the roll rest for 15 minutes before slicing into it.

Recipe Notes

If the inside of the matambre is not done to your liking and prefer the meat more well done, place the roll in a baking dish and roast in the oven for another 20 minutes at 400 F degrees. You can also put it back on the grill, cover it with aluminum foil so it doesn’t burn and continue grilling it for a few more minutes until done to your liking.
Oven instructions: Preheat your oven to 350 F degrees. Place the roll seam-side down on an aluminum foil lined baking sheet. Bake the matambre for 1 hour. Remove from the oven and let it rest for 10 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: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 484kcal (24%)Carbohydrates: 3g (1%)Protein: 52g (104%)Fat: 27g (42%)Saturated Fat: 7g (44%)Cholesterol: 229mg (76%)Sodium: 447mg (19%)Potassium: 898mg (26%)Sugar: 1g (1%)Vitamin A: 1055IU (21%)Vitamin C: 37.4mg (45%)Calcium: 72mg (7%)Iron: 4.3mg (24%)
Course:Main Course
Cuisine:Argentinian
Keyword:flank steak, matambre, stuffed flank steak
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Recipe originally shared September 2015.

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Eugenio J Piedras says

    April 7, 2020 at 12:56 pm

    Mi mejor comida

    Reply
    • Jo Cooks Team says

      April 7, 2020 at 4:02 pm

      Gracias!

      Reply
  2. Luis says

    February 8, 2020 at 6:33 pm

    Dear Jo, your recipe sounds wonderful Just one detail: an Argentine will NEVER use cilantro, and even less on the Holy Meat There are several reasons for this, mostly cultural ones, but the rule of thumb is that cilantro belongs to the Pacific side (Chile,Peru, Ecuador) while parsley is favored onthe Atlantic (Argentina, Uruguay, Brazil). Thanks for sharing.

    Reply
  3. Victoria Mason says

    January 29, 2020 at 9:22 am

    This is an amazing recipe! Thank you so much!

    Reply
  4. Isabelle says

    April 13, 2019 at 9:24 pm

    Could you recommend another herb than cilantro? Thank you! Btw your recipes are amazing!

    Reply
    • Nicole Beaulieu says

      April 15, 2019 at 10:13 am

      You can leave it out entirely or replace it with some parsley 🙂

      Reply
  5. Emilio says

    December 2, 2018 at 7:05 am

    crowd favorite!!

    Reply
  6. James says

    February 1, 2018 at 12:01 am

    Beter than butterfly: beat entire flank till about double in size. Smear/spread pesto, chimichurry, tapenade, peanut paste,etc…and lay accommodating fare to roll.
    – even better to apply ( lightly ) dry rub for 24 hours them marinade for additional 8-24 hours before rolling
    – even even better to add soaked wood chips to hot coals and grill 15-20 mins
    Careful to ensure dry rud, marinade, spread and “ stuffing “ are related unless you are more than aquainted with fusion cooking.

    Reply
    • Joanna Cismaru says

      February 1, 2018 at 12:52 pm

      Thanks for the tips!

      Reply
  7. Emilio Lopez says

    January 1, 2018 at 9:12 am

    5 stars
    We put together this recipe as a NYE treat!
    Wow! amazing flavors, aroma and texture! It was fireworks ! everyone loved it and it will be a “go-to” recipe in 2018!

    Thanks

    Reply
  8. Karola Behringer says

    December 3, 2017 at 1:50 pm

    5 stars
    I’m a bit confused which way to roll it from the pictures. I’m thinking of using thin roulade beef instead and making individual pieces. Flank steak is always tough.

    Reply
    • Joanna Cismaru says

      December 3, 2017 at 8:56 pm

      This is just one big piece, which you have to butterfly so that it’s a thinner piece then just roll it jellyroll style.

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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