Matambre (Argentinian Stuffed Steak) is a vibrant classic with bold flavor in every slice. This flank steak is butterflied and rolled around a colorful filling of roasted peppers, hard-boiled eggs, and fresh herbs—then tied, roasted, and sliced to reveal a beautiful mosaic inside. Served with a drizzle of chimichurri, it’s juicy, garlicky, herby, and smoky all at once. Perfect for grilling season, Sunday dinners, or any time you want to impress.
This dish looks so impressive when you slice it up, but it is actually really simple to make. A flank steak is butterflied and rubbed with a simple chimichurri and stuffed with peppers and hard boiled eggs ( I used my pickled eggs I already had in my fridge and we agreed that the pickled eggs were a definitely plus for flavor in the dish). I seared this well in a skillet on the stove top, then finished it in the oven. My family loved this and I know yours will too. 🙂
Matambre (Argentinian Stuffed Steak)
Ingredients
- 2 lb flank steak
- 1/2 cup olive oil
- 6 garlic cloves minced
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1 tsp salt
- fresh ground black pepper
- 1/4 tsp red pepper flakes
- 1 red bell pepper sliced
- 4 hard boiled eggs preferably pickled, quartered
- kitchen twine for tying the roll
Instructions
- Preheat the oven to 350. Trim excess fat or gristle from the steak. Cut carefully along the longer side to butterfly the meat. Open it up and use a meat pounder to lightly pound the meat to an mostly even thickness.
- Mix the olive oil, garlic, parsley, cilantro and red pepper flakes and season with salt and pepper. If not using pickled eggs, add a tsp of red wine or white wine vinegar to the chimichurri.
- Season meat with salt and pepper, then spread half the chimichurri on the meat. Line with rows of pepper and egg going along the grain. Start rolling up the meat so that you have several rows of meat/filling. Tie with kitchen twine to secure. I cut my steak into two pieces along the shorter axis to make it easier to sear in a skillet.
- Sear the meat in a skillet over high heat until well seared all over. Or you can do this on a grill. The move to lower heat to finish, or place into the oven and bake for 30-40 minutes until the center is 135 for medium steak. Allow to rest for 10 minutes, then using a sharp knife, slice into rounds. Serve with extra chimichurri.