Go Back
Print Recipe

Matambre

Servings: 4

Ingredients

  • 2 lb flank steak
  • 1/4 c olive oil
  • 5 cloves garlic minced
  • 1/4 c cilantro chopped
  • 1/4 c parsley chopped
  • 1/2 tsp salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 1/4 tsp red pepper flakes
  • 3 hard boiled eggs quartered
  • 1/2 med green bell pepper sliced
  • 1/2 med red bell pepper sliced

Instructions

  • Prepare your grill for cooking over medium direct heat or preheat your oven to 350F.
  • Using a sharp knife slice the flank steak and open it up like a book (from one small end to the other, without cutting all the way through so that you keep the meat attached at one end). 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 (see image above). Repeat with the sliced peppers.
  • Carefully roll the meat up over the filling, I did it from right to left, 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.
  • The temperature on your grill should read around 400°F. Place the roll on the grill and grill it on both sides for about 4 or 5 minutes per side, for a total of about 20 minutes. Or do as I did: bake the steak for 1 hour at 350F. Let the roll rest for 15 minutes before slicing into 1/2-inch thick rounds.