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Argentinian Stuffed Flank Steak (Matambre)

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.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 6

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

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.

Make the marinade:

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

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).

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.

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.

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.

Rest and slice:

  • Let the steak rest for 10 minutes before slicing.
  • Cut into 1-inch-thick slices to reveal the colorful spiral.

Serve:

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

Notes

  • 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.