Argentinian Stuffed Flank Steak – If you’re a fan of meat, you won’t want to miss out on one of Argentina’s most beloved dishes – Matambre. This flavorful stuffed flank steak is a staple in Argentine cuisine and is a must-try for anyone visiting the country or looking to expand their culinary horizons.
Matambre, which translates to “hunger killer,” is a dish that dates back to the 19th century. Traditionally, it consists of a thinly sliced flank steak that’s been marinated and then stuffed with a variety of ingredients, such as vegetables, herbs, and hard-boiled eggs. The steak is then rolled up and tied with string, and either grilled or baked until it’s cooked to perfection. The result is a delicious and savory dish that’s perfect for any occasion.
While Matambre is often served as a main course, it can also be enjoyed as an appetizer or snack. It’s a versatile dish that can be customized to suit your taste preferences – whether you prefer a spicier version with jalapenos and chili flakes, or a milder one with bell peppers and onions. And while the preparation of Matambre can be time-consuming, the end result is well worth the effort. So why not give this classic Argentine dish a try and see what all the fuss is about?
How to Make Argentinian Stuffed Flank Steak
|Prep: 15 minutes||Resting time: 15 minutes|
|Cook: 20 minutes||Total: 50 minutes|
- 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)
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
In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper, and red pepper flakes.
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 it 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. 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.
- 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.
Serving: 1serving | Calories: 484kcal (24%) | Carbohydrates: 4g (1%) | Protein: 52g (104%) | Fat: 28g (43%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 229mg (76%) | Sodium: 447mg (19%) | Potassium: 908mg (26%) | Fiber: 1g (4%)Sugar: 1g (1%) | Vitamin A: 1054IU (21%) | Vitamin C: 37mg (45%) | Calcium: 77mg (8%) | Iron: 4mg (22%)