Matambre (Argentinian Stuffed Steak)
Stuffed and seared flank steak with peppers, eggs and chimichurri
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.
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