Matambre: Argentinian Stuffed Flank Steak

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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.

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.

Well hello there, my friends. I feel like we need to expand our culinary skills and try different and interesting dishes so today I’d like to share with you an Argentinian dish called matambre. At first I thought Matambre meant rolled beef, but I’ve been correct and it literally means hunger killer! Well whatever it means, it does not matter! I love this because I don’t think I have any other Argentinian dishes here on Jo Cooks so this is a great first recipe.

Matambre is usually done with a very thin cut of beef sort of like a flank steak, so that’s what I used here because it’s easy to find. The most common ingredients to stuff matambre with are carrots, hard boiled eggs, garlic, and lots of black pepper, but again the ingredients can vary from province to province.

Here I made up my my own concoction with some olive oil, tons of garlic, cilantro, parsley, black pepper, salt and a bit of red pepper flakes.  It’s sort of like a chimichurri sauce, but not really. Doesn’t matter because it smells phenomenal and I was almost tempted to brush it over some toast and eat it like that. Sometimes I’m just crazy.

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.

You’ll have to butterfly the flank steak, so you’ll need a sharp knife. I basically cut a slit along the middle and sliced it so that you open it up like a letter. If you didn’t slice it evenly and some parts are thicker than others, don’t fret. Take a meat mallet and pound it to death until it’s even. That also helps with tenderizing the meat and it makes it nice and flat. I, however, thought I did such a great job, that I didn’t need the meat mallet, or I was just lazy.

Then you take that chimichurri look-alike sauce and spread it over the entire surface of the 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.

Take the quartered eggs and arrange them in 3 rows, like you see in the pictures above. Do the same thing with the bell peppers. Now just roll it up jelly-roll style as tight as you can.

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.

You will need some butcher twine to tie up to make sure it holds together. I tied it up with about 5 strings just to make sure it’s nice and tight. Season it again with salt and pepper all around. All that’s left to do now is grill it. I heated my grill until the temperature said it was 400 F degrees. You will want to grill the matambre on all sides, 4 if you’re counting, about 5 minutes per side, about 20 minutes in total. Now for me this was done to my liking, but if you want the steak inside to be more cooked this is when I would place the matambre in a baking dish and continue roasting it in the oven for another 20 minutes or so at 400 F degrees. It just depends how rare you like your meat. Obviously the outside will be done more than the inside.

Let the matambre rest for at least 10 to 15 minutes before slicing into it. Now you finally can enjoy this tasty stuffed flank steak. The beauty of this is that it’s great cold or hot. You’re probably wondering what to serve this with, I personally always serve steak, any kind of steak, with a great salad.

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.

Enough about matambre, I think you get it, it’s a stuffed flank steak with all kinds of goodies inside. Yum! But I’d like to move on to more important matters. I’d like to present you with my favorite cute little bum.

That cute bum belongs to my chubby little beagle Mia, in case you were wondering.  And not only does she have the cutest bum, she also has the floppiest ears. Picture those going up and down, up and down as she comes running towards you. Yeah she may be an old girl, but she’s still my cute old girl.

And I just have to share this next picture with you because she looks like she has a beard here, too funny. This is after the long walk, she decided she needed a rest, so she parked herself in front of a car, not our car, just a car and relaxed. Ok I’m done now, on to the recipe.

If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Matambre: Argentinian Stuffed Flank Steak

Ingredients
  • 2 lb flank steak
  • 1/4 cup olive oil
  • 5 cloves garlic minced
  • 1/4 cup cilantro chopped
  • 1/4 cup parsley chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • pinch of red pepper flakes
  • 2 hard boiled eggs quartered
  • 1/2 green bell pepper sliced
  • 1/2 red bell pepper sliced
Instructions
  1. Prepare your grill for cooking over medium direct heat.
  2. 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.
  3. In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
  4. Pour the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
  5. 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.
  6. 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.
  7. Let the roll rest for 15 minutes before slicing into it.

From >>https://www.jocooks.com/healthy-eating/matambre-argentinian-stuffed-flank-steak/

 

 

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