Matambre: Argentinian Stuffed Flank Steak
Matambre: An Argentinian Stuffed flank steak with hard boiled eggs, bell peppers and a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.
2 lb flank steak
¼ cup olive oil
5 cloves garlic, minced
¼ cup cilantro, chopped
¼ cup parsley, chopped
½ tsp salt
½ tsp ground black pepper
pinch of red pepper flakes
2 hard boiled eggs, quartered
½ green bell pepper, sliced
½ red bell pepper, sliced
Prepare your grill for cooking over medium direct heat.
Start by butterflying the steak by slicing it and opening it up like a book. 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.
Pour 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 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.
Author: Jo Cooks