Matambre Argentine Stuffed Flank Steak
Discover the vibrant flavors of Argentina with Matambre, a show-stopping stuffed flank steak that's as visually stunning as it is delicious. This traditional Argentine recipe takes tender, butterflied flank steak and fills it with a colorful medley of spinach, julienned carrots, and bell peppers, along with hard-boiled eggs for a unique touch. Enhanced by Parmesan cheese and fresh parsley, the steak is rolled, seared to perfection, and slow-cooked in savory beef stock for maximum flavor and tenderness. Ideal for special occasions or family dinners, this protein-packed dish is as satisfying as it is elegant, delivering a hearty slice of Argentine culinary tradition. Serve it with roasted potatoes or a crisp salad for a meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 cups Spinach leaves, washed
- 2 Carrots, julienned
- 1 Bell peppers, julienned (use red, yellow, or green for color)
- 3 Hard-boiled eggs, peeled
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 2 cups Beef stock
- 1 roll Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Place the flank steak on a clean work surface. Butterfly it by slicing it horizontally through the middle (but not all the way through) and opening it like a book. Use a meat mallet to pound the steak to an even thickness of about ½ inch.
Season the steak evenly with 1 teaspoon of salt, ½ teaspoon of black pepper, and half of the minced garlic. Drizzle with 1 tablespoon of olive oil and set aside.
Layer the stuffing ingredients on top of the steak: start with the spinach leaves, followed by the julienned carrots and bell peppers, and then place the hard-boiled eggs in a line across one end of the steak. Sprinkle with Parmesan cheese, fresh parsley, and the remaining salt and black pepper.
Carefully roll the steak tightly around the stuffing, starting from the edge with the hard-boiled eggs to form a cylinder. Tie the roll securely with kitchen twine at 1-inch intervals to hold it together.
Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the steak roll on all sides until browned, about 3-4 minutes per side.
Pour the beef stock into the skillet and bring it to a simmer. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 60-70 minutes, or until the internal temperature of the steak reaches 140°F (60°C) for medium doneness or 150°F (65°C) for well-done.
Remove the steak roll from the oven and let it rest for 10 minutes. Carefully remove the twine and slice the roll into 1-inch-thick slices.
Serve immediately with a drizzle of the pan juices and a side of roasted potatoes or a fresh salad.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1793 mg | 78% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
