Matambre Argentine Rolled Stuffed Flank Steak

Experience the vibrant flavors of Argentina with Matambre, a beautifully rolled and stuffed flank steak that's as delicious as it is visually stunning. This traditional dish features tender flank steak butterflied and marinated with garlic, olive oil, vinegar, and fresh parsley, then layered with nutrient-packed spinach, vibrant julienned vegetables, hard-boiled eggs, and a sprinkling of Parmesan cheese. Rolled tightly and secured with butcher’s twine, the steak is seared to a golden brown and roasted to perfection, yielding savory slices with an irresistible mosaic of colors and tastes. Ideal as an impressive centerpiece for gatherings or a hearty weeknight treat, this recipe is best served warm with chimichurri for an authentic Argentine experience. Perfect for steak lovers and food enthusiasts alike, Matambre offers a delightful blend of bold seasoning, wholesome fillings, and elegant presentation.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 pounds flank steak
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons white vinegar
• 0.25 cups fresh parsley, chopped
• 3 cups spinach leaves
• 3 whole hard-boiled eggs, peeled
• 1 whole red bell pepper, julienned
• 1 whole carrot, julienned
• 0.25 cups grated Parmesan cheese
• 1 roll butcher’s twine

Directions

Step 1

Place the flank steak on a clean cutting board and carefully butterfly it by slicing horizontally into the meat while leaving one edge intact. Open the steak like a book and pound it to an even thickness with a meat mallet.

Step 2

Season the steak with salt, black pepper, and 2 cloves of minced garlic. Drizzle with olive oil and white vinegar, then sprinkle with chopped parsley. Let it marinate for at least 15 minutes.

Step 3

Lay the marinated steak flat and arrange the spinach leaves evenly over the surface, followed by the hard-boiled eggs in a line across the width of the steak.

Step 4

Add the julienned red bell pepper and carrot in rows next to the eggs. Sprinkle the grated Parmesan cheese over the vegetables.

Step 5

Carefully roll the steak tightly around the filling, starting from the side nearest the eggs. Tuck in the ends as you roll to keep the filling secure.

Step 6

Use butcher’s twine to tie the roll securely at 1-inch intervals, ensuring it holds its shape during cooking.

Step 7

Preheat an oven to 375°F (190°C). Heat a large oven-safe skillet or grill pan over medium-high heat and sear the rolled steak on all sides until browned, about 3-4 minutes per side.

Step 8

Transfer the skillet to the preheated oven and roast for 40-50 minutes, or until the internal temperature of the steak reaches 140°F (60°C) for medium doneness.

Step 9

Remove the matambre from the oven and let it rest for 10 minutes before carefully slicing into 1-inch rounds. Serve warm or at room temperature, accompanied by chimichurri or your favorite sauce.

Nutrition Facts

Serving size	(1591.3g)

Amount per serving	% Daily Value*
Calories	2873.8

Total Fat 177.7g	0%
Saturated Fat 58.9g	0%
Polyunsaturated Fat 8.2g
Cholesterol 1403.5mg	0%
Sodium 8758.9mg	0%
Total Carbohydrate 27.3g	0%
Dietary Fiber 9.1g	0%
Total Sugars 11.1g
Protein 295.8g	0%

Vitamin D 168.3IU	0%
Calcium 648.7mg	0%
Iron 32.3mg	0%
Potassium 4465.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 40.9%

Carbs: 3.8%