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argentine stuffed flank steak (matambre)

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

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yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Grill

Ingredients For argentine stuffed flank steak (matambre)

  • 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
    salt
  • 1/2 tsp
    black pepper
  • 1 to 2 pinch
    red pepper flakes
  • 2 lg
    hard boiled eggs, peeled and quartered lenthwise
  • 1/2 md
    green bell pepper, sliced into thin strips
  • 1/2 md
    red bell pepper, sliced into thin strips
  • 1 md
    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. NOTE: 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.
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