Argentine Stuffed Flank Steak (Matambre)

Argentine Stuffed Flank Steak (matambre) Recipe

No Photo

Have you made this?

 Share your own photo!

Vickie Parks


This is a common dish in Argentinian cuisine, and there are many variations of the recipe. The most common ingredients are usually carrots, hard boiled eggs, garlic and plenty of black pepper. But recipes vary greatly from family to family. This is one variation that's quite delicious and easy to make. The grilling is what gives it its distinct Argentinian texture and flavor.


☆☆☆☆☆ 0 votes

15 Min
25 Min


  • 2 lb
    beef flank steak
  • 1/4 cup
    olive oil
  • 5 clove
    garlic, minced
  • 1/4 cup
    fresh cilantro, chopped
  • 1/4 cup
    fresh parsley, chopped
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 to 2 pinch
    red pepper flakes
  • 2 large
    hard boiled eggs, peeled and quartered lenthwise
  • 1/2 medium
    green bell pepper, sliced into thin strips
  • 1/2 medium
    red bell pepper, sliced into thin strips
  • 1 medium
    onion, halved and cut into thin slices
  • 1 Tbsp
    garlic powder

How to Make Argentine Stuffed Flank Steak (Matambre)


  1. Prepare grill for cooking over medium direct heat.
  2. Place flank steak on a cutting board or counter. Draw the sides back so the beef lies flat. Optional: If the beef is particularly thick (or if you prefer thinner cuts of meat), you can pound the beef with a kitchen mallet to even out the thickness.
  3. In a small bowl, mix together the olive oil, cilantro, parsley, garlic salt, black pepper and red pepper flakes. Spread it evenly across the entire top of the beef with a butter knife or pastry brush.
  4. Arrange the quartered eggs so they're in a row covering the center of the beef. Then arrange sliced peppers down the center of the beef. Repeat with onions, placing onion slices down the center of the beef. Starting with the long side, carefully roll up the beef over the filling, so it's rolled jellyroll-style. Secure with kitchen twine at both edges and at 2 to 3 spots in the center, to hold the roll together during grilling. Season the outside of the beef with salt, pepper, and garlic powder.

    It can be made several hours in advance. If not grilling immediately, at this point you can place the stuffed flank steak on a platter, cover in plastic wrap, and keep in the refrigerator until ready to grill.
  5. When your grill reaches about 400°F, place the stuffed flank steak on the grill, and grill all four sides for about 6 to 7 minutes on each side, about 25 minutes total.

    If the beef isn't done to your liking, you can keep it on the grill a little longer, or you can roast it in your oven for 10 to 15 minutes more at 400°F.
  6. Let stand 15 minutes before slicing and removing the kitchen twine.
  7. NOTE:
    If you're not able to grill the stuff flank steak, you can sear it on all four sides in a skillet over medium heat until it starts to brown. Place it on a baking sheet and then roast it in the oven for about 45 to 60 minutes at 375°F.

Printable Recipe Card

About Argentine Stuffed Flank Steak (Matambre)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Latin American
Dietary Needs: Low Carb
Hashtag: #Argentina

Leave a Comment

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...

A School Week's Worth Of Back To School Dinner Ideas Recipe

A School Week's Worth of Back to School Dinner Ideas

Kitchen Crew

It's that time of year that parents love and hate at the same time... back-to-school. I remember the days of getting back on a morning schedule, heading to the bus...

27 Easy Camping Recipes

27 Easy Camping Recipes

Kitchen Crew @JustaPinch

Getting ready for a weekend camping trip? Here are 27 easy, no-hassle, camping-friendly recipes that everyone will love!