This post may contain affiliate links. Please read my disclosure policy.
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.
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.
- Lay the flank steak flat on a cutting board.
- 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.
- 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.
- 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.
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.
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.
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.
Try These Delicious Recipes:
- Blue Cheese and Steak Crostini
- Creamy Polenta with Grilled Steak and Roasted Tomatoes
- Crock Pot Roast
- Beef Brisket Gyros
- Steak Fry Bread Tacos
Looking for more recipes? Follow on...
Matambre - Argentinian Stuffed Flank Steak
- 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
- 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 originally shared September 2015.