Matambre Argentine Stuffed Flank Steak

Discover the vibrant flavors of Argentina with Matambre, a show-stopping stuffed flank steak that's as visually stunning as it is delicious. This traditional Argentine recipe takes tender, butterflied flank steak and fills it with a colorful medley of spinach, julienned carrots, and bell peppers, along with hard-boiled eggs for a unique touch. Enhanced by Parmesan cheese and fresh parsley, the steak is rolled, seared to perfection, and slow-cooked in savory beef stock for maximum flavor and tenderness. Ideal for special occasions or family dinners, this protein-packed dish is as satisfying as it is elegant, delivering a hearty slice of Argentine culinary tradition. Serve it with roasted potatoes or a crisp salad for a meal that’s sure to impress!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 pounds Flank steak
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 4 cloves Garlic cloves, minced
• 2 tablespoons Olive oil
• 2 cups Spinach leaves, washed
• 2 Carrots, julienned
• 1 Bell peppers, julienned (use red, yellow, or green for color)
• 3 Hard-boiled eggs, peeled
• 1 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 2 cups Beef stock
• 1 roll Kitchen twine

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the flank steak on a clean work surface. Butterfly it by slicing it horizontally through the middle (but not all the way through) and opening it like a book. Use a meat mallet to pound the steak to an even thickness of about ½ inch.

Step 3

Season the steak evenly with 1 teaspoon of salt, ½ teaspoon of black pepper, and half of the minced garlic. Drizzle with 1 tablespoon of olive oil and set aside.

Step 4

Layer the stuffing ingredients on top of the steak: start with the spinach leaves, followed by the julienned carrots and bell peppers, and then place the hard-boiled eggs in a line across one end of the steak. Sprinkle with Parmesan cheese, fresh parsley, and the remaining salt and black pepper.

Step 5

Carefully roll the steak tightly around the stuffing, starting from the edge with the hard-boiled eggs to form a cylinder. Tie the roll securely with kitchen twine at 1-inch intervals to hold it together.

Step 6

Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the steak roll on all sides until browned, about 3-4 minutes per side.

Step 7

Pour the beef stock into the skillet and bring it to a simmer. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.

Step 8

Bake for 60-70 minutes, or until the internal temperature of the steak reaches 140°F (60°C) for medium doneness or 150°F (65°C) for well-done.

Step 9

Remove the steak roll from the oven and let it rest for 10 minutes. Carefully remove the twine and slice the roll into 1-inch-thick slices.

Step 10

Serve immediately with a drizzle of the pan juices and a side of roasted potatoes or a fresh salad.

Nutrition Facts

Serving size	(2100.1g)

Amount per serving	% Daily Value*
Calories	3181.6

Total Fat 196.6g	0%
Saturated Fat 71.3g	0%
Polyunsaturated Fat 8.2g
Cholesterol 1463.5mg	0%
Sodium 11652.1mg	0%
Total Carbohydrate 37.5g	0%
Dietary Fiber 11.7g	0%
Total Sugars 15.9g
Protein 325.6g	0%

Vitamin D 168.3IU	0%
Calcium 1288.1mg	0%
Iron 30.9mg	0%
Potassium 4790.9mg	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: 54.9%

Protein: 40.4%

Carbs: 4.7%