This Argentinian Stuffed Flank Steak (Matambre) is a show-stopping rolled steak filled with colorful vegetables, herbs, and hard-boiled eggs — then roasted or grilled to juicy perfection. Packed with flavor and vibrant presentation, it’s the perfect special occasion dinner recipe for family gatherings, weekend feasts, or holidays.

Why You’ll Love This Recipe

You’ll love this Argentinian Matambre because it’s not only rich and flavorful, but also incredibly eye-catching. The flank steak is marinated in olive oil, garlic, and herbs, then rolled around bright peppers and eggs — creating a beautiful spiral when sliced. It’s surprisingly easy to prepare, impressive enough for guests, and bursting with authentic South American flavor.

Argentinian Stuffed Flank Steak (Matambre)

Few dishes capture the heart of Argentinian cuisine like Matambre — a rolled, stuffed flank steak layered with fresh herbs, colorful vegetables, and hard-boiled eggs. The name itself means “hunger killer,” and one bite of this savory, tender beef explains why.

In Argentina, Matambre is a beloved dish often served during family celebrations, barbecues (asados), or festive holidays. Traditionally cooked slowly over open flame or roasted in the oven, it delivers the perfect balance of smoky, herby, and meaty flavors.

This recipe gives you a simple, home-cook–friendly way to bring that authentic Argentinian experience right to your kitchen — using easy-to-find ingredients and approachable techniques that anyone can master.

The flank steak is the star — lean yet full of flavor. It’s butterflied or pounded thin, then marinated in a fragrant blend of olive oil, garlic, parsley, cilantro, salt, pepper, and a touch of red pepper flakes for warmth. The marinade infuses the meat, keeping it juicy and tender while enhancing every bite with a fresh herbal kick.

Next comes the filling — a colorful mix of red and green bell peppers and quartered hard-boiled eggs. When the steak is rolled up and tied, each slice reveals a beautiful cross-section of color and texture — the creamy egg, crisp pepper, and juicy beef layers forming a striking presentation that’s both rustic and elegant.

Whether roasted in the oven or grilled over charcoal, this dish transforms into something spectacular. The outside gets a gorgeous crust, the inside stays tender, and the aroma of garlic and herbs fills the kitchen.

This stuffed flank steak recipe isn’t just about taste — it’s about tradition, togetherness, and celebration. In Argentina, Matambre often sits at the center of the table, surrounded by salads, chimichurri sauce, and family laughter. It’s comfort food, showpiece, and conversation starter all at once.

It’s also a flexible recipe. You can prepare it ahead, keep it refrigerated, and roast it right before serving — perfect for holiday dinners, dinner parties, or Sunday family meals. It pairs beautifully with chimichurri, roasted potatoes, or a crisp green salad.

If you’re looking for a dish that’s equal parts impressive and approachable — something to make guests say “wow” — this Argentinian Stuffed Flank Steak (Matambre) belongs in your repertoire. It’s bold, hearty, and unforgettable.

Servings & Time

Servings: 6
Prep Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Steak and Marinade

• 2 lb flank steak

• 1/4 cup olive oil

• 5 cloves garlic, minced

• 1/4 cup chopped cilantro

• 1/4 cup chopped parsley

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• 1/8 tsp red pepper flakes (optional, for heat)

For the Filling

• 2 hard-boiled eggs, quartered

• 1/2 green bell pepper, sliced

• 1/2 red bell pepper, sliced

Instructions

1. Prepare the steak:

   • Place the flank steak flat on a cutting board. If it’s thick, butterfly it or pound gently with a meat mallet until about 1/2-inch thick.

2. Make the marinade:

   • In a small bowl, mix olive oil, minced garlic, cilantro, parsley, salt, pepper, and red pepper flakes.

3. Marinate the meat:

   • Rub the marinade evenly over both sides of the steak.

   • Let it rest for at least 30 minutes at room temperature (or up to 4 hours in the refrigerator).

4. Assemble the filling:

   • Lay the marinated steak flat, smooth side down.

   • Arrange slices of green and red bell pepper across the surface.

   • Add quartered hard-boiled eggs in a line along one edge.

5. Roll and tie:

   • Starting from the edge with the eggs, tightly roll the steak into a log.

   • Secure it with kitchen twine every 2 inches to keep it firm and even.

6. Cook the matambre:

   • Oven method: Preheat to 375°F (190°C). Place the rolled steak on a baking dish and roast for 40–45 minutes, turning once halfway through.

   • Grill method: Preheat grill to medium-high. Grill the roll for 20–25 minutes, turning occasionally, until browned and cooked through.

7. Rest and slice:

   • Let the steak rest for 10 minutes before slicing.

   • Cut into 1-inch-thick slices to reveal the colorful spiral.

8. Serve:

   • Drizzle with olive oil or fresh chimichurri sauce and serve with roasted potatoes, rice, or salad.

Tips

• Tenderness trick: Don’t skip pounding the steak — it ensures even thickness and tenderness.

• Flavor booster: Let the steak marinate overnight for deeper flavor.

• Variation: Add sliced carrots, spinach, or prosciutto (turkey bacon for halal option) for a richer filling.

• Make-ahead: Roll and tie the steak a day before, refrigerate, and cook before serving.

• Pairing: Serve with a glass of sparkling water with lime or a non-alcoholic sangria.