Matambre: Argentinian Stuffed Flank Steak
This Matambre is an Argentinian Stuffed Flank Steak with a chimmichurri sauce, roasted red peppers, sweet onion and smoked Gouda inside.
A classic version is stuffed 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.
The options to stuff this with is only limited by your imagination. This recipe timing is for medium rare and I have included instructions for both grilling and oven roasting.
What Is Matambre?
Matambre, also known as saudero in some Latin American countries, is the name of a dish consisting of a thin cut of beef, like flank steak. When translated literally from Spanish, the word “matambre” is a combination of two words: matar and hambre. Matar means “to kill”, and hambre means “hunger”. Therefore, “matambre” translated literally means hunger killer.
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 ted pepper flakes
Sweet onion, thin slices
Smoked Gouda, thin slices
Roasted red peppers sliced
Prepare grill: Prepare your grill for cooking over medium direct heat. (Oven roasting instruction in notes below)
Butterfly the flank steak: Using a sharp knife slice it and open it up like a book (see instructions below 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.
Make chimichurri: In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes. You can also get a premix spice blend from The Silk Road spice companyRight which is my go to in the winter months.
Spread sauce over steak: Spread the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
Assemble matambre: Arrange the onion slices in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers and cheese. Carefully roll the meat up over the filling, I did it from left to right, across the grain, jelly roll style. Tie with butcher's twine to hold it together.
Season the outside of the roll generously with salt and pepper.
Grill: The temperature on your grill should read around 400 F degrees. Place the roll on the grill and grill on both sides for about 4 or 5 minutes per side, about 20 minutes in total. Rest: Let the roll rest for 15 minutes before slicing into it.
If the inside of the matambre is not done to your liking and you prefer the meat more well done, place the roll in a baking dish and roast in the oven for another 20 minutes at 400 F degrees. You can also put it back on the grill, cover it with aluminum foil so it doesn’t burn and continue grilling it for a few more minutes until done to your liking.
Oven instructions: Preheat your oven to 350 F degrees. personally I sear the roll in a pan on med-high heat to brown it slightly first. Place the roll seam-side down on an aluminum foil lined baking sheet. Bake the matambre for 1 hour. Remove from the oven and let it rest for 10 minutes before slicing into it.
Leftovers: Transfer leftover matambre to an airtight container and refrigerate for up to 3 days.
How To Butterfly A Flank Steak
A flank steak is so versatile and once you butterfly it, it opens up to all kinds of possibilities when it comes to different fillings.
Lay the flank steak flat on a cutting board.Use a sharp knife to cut into the steak from top to bottom to bottom, keeping the knife level with the cutting board. Keep your other hand flat on top of the knife to hold it secure.Fold the top half back and continue cutting the top half away from the bottom half, working slowly. Continue cutting until the steak opens up flat. Do not cut all the way through the steak.If your cut isn’t even, don’t worry. You could always pound it with a meat mallet to make it more even. In the end it really doesn’t matter, because you’ll be filling it then rolling it back up.