Matambre: Argentinian Stuffed Flank Steak Recipe

Matambre: Argentinian Stuffed Flank Steak RecipeThis Matambre is an Argentinian Stuffed Flank Steak with hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.

Matambre: Argentinian Stuffed Flank Steak Recipe

Serves: 4


2 lb flank steak
1/4 cup olive oil
5 cloves garlic minced
1/4 cup cilantro chopped
1/4 cup parsley chopped
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp red pepper flakes
2 hard boiled eggs quartered
1/2 green bell pepper sliced
1/2 red bell pepper sliced


  1. Prepare grill: Prepare your grill for cooking over medium direct heat.
  2. Butterfly the flank steak: Using a sharp knife slice it and open it up like a book (see instructions above for how to butterfly a flank steak). If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness
  3. Make chimichurri: In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes. READ MORE

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