Recipes

Argentinian Stuffed Flank Steak

Serves 4

| Prep Time: 15 mins

| Cook Time: 35 mins

| Total Time: 50 mins

You may need: Chimichurri

Discover The Recipe

Argentinians are rightly proud of their world-renown beef. The northern interior of Argentina is home to rich, grassland plains known as “Pampas”, which have become home to vast cattle ranches producing the highest quality beef. This delectable Argentine Stuffed Flank Steak recipe is known as “Matambre”, or "hunger killer”, and traces its roots back to the Argentine Gauchos, or cowboys traversing the pampas plains to manage cattle herds by horseback. This flavorful steak nods to Argentina's rustic heritage, embracing the importance of beef in the country’s rich culinary history. The recipe has evolved to include tasty and nutritious fillings like hard boiled eggs, colorful bell peppers, and fresh herbs. Argentina boasts a rich variety of meat dishes, from flavorsome empanada fillings to succulent grilled beef and robust sausages. Herbs, spices, and condiments play a pivotal role in enhancing their diverse recipes. A highlight is vibrant Chimichurri sauce, a zesty blend of parsley, oregano, garlic, tangy vinegar, peppers, and olive oil. Mix our Chimichurri blend with olive oil and red wine vinegar and chopped fresh aromatics like parsley and garlic to make a simple, zesty sauce. Top the steak with a generous drizzle of Chimichurri sauce to experience a hearty Argentine meal.

Ingredients

2 lbs flank steak
¼ cup olive oil
1 Tbsp red wine vinegar
1 Tbsp Piquant Post Chimichurri
1 tsp salt, divided in half
½ tsp ground black pepper
3 hardboiled eggs, quartered
½ medium red bell pepper, thinly sliced
½ medium green bell pepper, thinly sliced
For garnish: chopped cilantro
To serve: your favorite salad greens.

Notes

Transfer any leftovers to an airtight container and store in the fridge where it will keep for up to 3 days.

If you don’t have any kitchen twine, you can use toothpicks or long skewers to thread or “sew” the seam of the steak to keep the filling from falling out. Be sure to soak them in water for 30 minutes before.

Make sure that you let the steak rest before serving so that the juices can redistribute evenly and the steak won’t dry out.

Instructions

Preheat the oven to 375 degrees. Using a sharp knife, butterfly the steak by carefully slicing it in half lengthwise (on the long side) until it looks like an open book.

In a small bowl combine the olive oil, red wine vinegar and Piquant Post Chimichurri. Season the surface of the steak with ½ tsp salt and pepper. Spread the chimichurri sauce onto the surface of the steak. Arrange the boiled eggs onto the steak about 4 per row followed by a few slices of bell peppers then repeat until finished.

Roll the steak into a log starting from the short side – be careful not to let the filling fall out. Use some kitchen twine to tie and hold the steak together. You can also use toothpicks or long skewers to thread the seam of the steak. Season the outside of the steak with an additional ½ tsp of salt.

Place the steak seam side down onto a baking tray line with aluminum foil and bake for 35 mins. Remove from the oven and allow the steak to rest for 10 minutes. Carefully cut the twine or remove the toothpicks before slicing and serving.

Alternatives & Substitutions

Argentinian Flank Steak also known as Matambre, is a delightfully flavorful and unique main dish that is filled with a classic Argentinian herb condiment called chimichurri, boiled eggs, and fresh vegetables.
Feel free to experiment with the filling by adding other ingredients like chopped spinach or thinly sliced carrots.
Our proprietary Chimichurri blend is designed to get you all of the herbaceous flavors of a classic chimichurri without the hassle of chopping an array of herbs. Simple mix with olive oil and red wine vinegar for a beautiful marinade or sauce that pairs perfectly with grilled or roasted meats and vegetables.
Check out our flavorful recipes using Chimichurri blend such as Steak Tacos with Chimichurri and Steak with Chimichurri Sauce.
For our plant-based friends, try our Portobello Steaks with Avocado Chimichurri, and Vegan Fugazetta recipes.
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