MATAMBRE: ARGENTINIAN STUFFED FLANK STEAK Recipes

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Matambre: An Argentinian Stuffed flank steak with hard boiled eggs, bell peppers and a mixture of cilantro, garlic and olive oil. The matambre is then grilled to perfection and cut into thin slices before enjoying.
Well hello there, my friends. I feel like we need to expand our culinary skills and try different and interesting dishes so today I’d like to share with you an Argentinian dish called matambre. At first I thought Matambre meant rolled beef, but I’ve been correct and it literally means hunger killer! Well whatever it means, it does not matter! I love this because I don’t think I have any other Argentinian dishes here on Jo Cooks so this is a great first recipe.
Here I made up my my own concoction with some olive oil, tons of garlic, cilantro, parsley, black pepper, salt and a bit of red pepper flakes.  It’s sort of like a chimichurri sauce, but not really. Doesn’t matter because it smells phenomenal and I was almost tempted to brush it over some toast and eat it like that. Sometimes I’m just crazy.
Ingredients
  • 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
  • pinch of red pepper flakes
  • 2 hard boiled eggsquartered
  • 1/2 green bell peppersliced
  • 1/2 red bell peppersliced

Instructions
  • Prepare your grill for cooking over medium direct heat.
  • Start by butterflying the steak by slicing it and opening it up like a book. If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness.
  • In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
  • Pour the cilantro and parsley mixture over the flank steak, and brush it evenly over the entire surface of the steak.
  • Arrange the quartered eggs in 3 rows across the flank steak at different intervals. Repeat with the sliced peppers. 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.
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