Matambre - Argentinian Stuffed Flank Steak

Hungry for more? This recipes was featured in a podcast episode!

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Level up a simple steak by stuffing it with hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil. Then grill and cut into slices to serve. Delicious!

Prep Time: 15 min

Cook time: 20 min + rest 15 min

Yield: 4-6 servings

Ingredients

• 2 pound flank steak

• 1/4 cup olive oil

• 5 cloves garlic (minced)

• 1/4 cup cilantro (chopped)

• 1/4 cup parsley (chopped)

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/8 teaspoon red pepper flakes

• 3 hard boiled eggs (quartered)

• 1/2 medium green bell pepper (sliced)

• 1/2 medium red bell pepper (sliced)

  
  

Directions

1. Prepare your BBQ for cooking over medium direct heat.

2. Butterfly the steak by using a sharp knife to slice it and open it up like a book. If you want it thinner, you can pound it with a mallet to flatten it out and even out the thickness.

3. In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes. Leave out the cilantro if you're feeding one of those people who hate it.

4. Spread the cilantro and parsley mixture evenly over the flank steak. Arrange the eggs in three rows across the flank steak at different intervals. Repeat with the sliced peppers.

5. Carefully roll the meat up over the filling. Tie with butcher's twine to hold it together. Season the outside of the roll generously with salt and pepper.

6. The temperature on your grill should read around 400°F. Place the roll on the grill and grill on all sides for about 4 or 5 minutes per side, or until it reaches desired doneness.

7. Remove from the grill and allow the meat to rest for about ten minutes before slicing.

8. Serve with chimichurri (we enjoyed this red chimichurri, but green would be fantastic too!).

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 it reaches desired doneness. Remove from the oven and let it rest for 10-15 minutes before slicing into it.

Zhuzh it up!

• As a side with the matambre, we had roasted asparagus, radishes and grapes. Place all on a baking sheet, drizzle with olive oil and salt & pepper to taste. Cook on the grill until the asparagus and radishes are fork tender.

This amazing recipe was written by Joanna Cismaru. Find it detailed instructions with photos on jocooks.com