Argentinian Stuffed Flank Steak

Introduction

Argentinian Stuffed Flank Steak (Matambre) is a stunning and flavorful dish that brings the bold, rich tastes of South America to your table. This rolled and stuffed flank steak is filled with a colorful medley of vegetables, aromatic herbs, and hard-boiled eggs, creating a visually striking and deeply satisfying meal. Whether grilled over an open flame or slow-roasted to perfection, Matambre offers a tender bite with layers of savory goodness in every slice, making it an ideal centerpiece for special occasions and family gatherings.

The first time I made Matambre, I was captivated by the process—pounding out the flank steak, layering it with fresh ingredients, and rolling it up into a beautiful spiral. The aroma of garlic, peppers, and spices mingling as it cooked was absolutely mouthwatering. And when it was time to carve into it, the vibrant cross-section revealed a feast for both the eyes and the taste buds.

What I love most about Argentinian Stuffed Flank Steak is its versatility. While the traditional filling includes bell peppers, carrots, and eggs, you can customize it with ingredients like spinach, cheese, or chorizo for a unique twist. Serve it alongside chimichurri sauce for an extra burst of fresh, garlicky flavor, and pair it with a side of roasted potatoes or a crisp salad for a truly unforgettable meal. Whether you’re celebrating a holiday, hosting a dinner party, or simply craving something special, Matambre is sure to impress.

Perfect for:

• Special dinners
• Family gatherings
• Holiday feasts
• Outdoor grilling
• Steak lovers

Why You’ll Love This Argentinian Stuffed Flank Steak Recipe

Here’s why Argentinian Stuffed Flank Steak will become one of your favorite dishes:

• Bursting with Flavor: The steak is seasoned with classic Argentinian spices and stuffed with a colorful, aromatic filling.
• Tender and Juicy: Slow cooking or grilling keeps the meat tender and delicious.
• Visually Stunning: The beautiful spiral of stuffing makes for an eye-catching dish.
• Protein-Packed: A hearty, nutrient-rich meal with high-quality protein.
• Versatile Cooking Methods: Can be grilled, roasted, or even braised.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 30 minutes
• Cooking Time: 1 hour
• Servings: 6 servings
• Calories per serving: Approximately 450-500 calories
• Key Nutrients: Protein: 40g, Carbs: 10g, Fat: 25g

Ingredients

Gather these ingredients to make Argentinian Stuffed Flank Steak:

• 1 ½ to 2 lbs flank steak, butterflied and pounded thin
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 red bell pepper, sliced into thin strips
• 1 carrot, julienned
• 2 hard-boiled eggs, sliced
• 1 cup fresh spinach or arugula
• ½ cup grated Parmesan cheese
• 1 tablespoon Dijon mustard (optional)
• Butcher’s twine, for tying

Ingredient Highlights

• Flank Steak: Thinly butterflied flank steak serves as the perfect base for rolling.
• Vegetables: Bell peppers, carrots, and spinach add color and texture.
• Eggs: Hard-boiled eggs provide a classic Argentinian touch.
• Parmesan Cheese: Adds a rich, nutty flavor to the filling.
• Spices: Oregano, smoked paprika, and cumin enhance the steak’s flavor.

Step-by-Step Instructions

Prepare the Steak:

1. Butterfly the Steak: Lay the flank steak flat and slice it open lengthwise (without cutting all the way through), then open it like a book.
2. Pound Thin: Use a meat mallet to gently pound the steak to an even thickness of about ¼ inch.
3. Season the Meat: Rub both sides of the steak with olive oil, garlic, oregano, smoked paprika, cumin, salt, and black pepper.

Prepare the Filling:

4. Layer the Ingredients: Spread Dijon mustard (if using) over the steak. Evenly layer the spinach, bell peppers, carrots, eggs, Parmesan cheese, and parsley across the surface.
5. Roll the Steak: Starting from one end, tightly roll the steak into a log, ensuring the filling stays inside.
6. Tie with Butcher’s Twine: Secure the rolled steak with butcher’s twine at 1-inch intervals to hold its shape.

Cooking Methods:

Grilling Method:

7. Preheat the Grill: Heat the grill to medium-high (about 375°F/190°C).
8. Sear the Steak: Grill the stuffed steak for about 5 minutes per side until browned.
9. Cook Indirectly: Move to indirect heat and grill for an additional 35-40 minutes until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
10. Rest Before Slicing: Remove from the grill and let rest for 10 minutes before slicing.

Oven Method:

7. Preheat the Oven: Heat the oven to 375°F (190°C).
8. Sear the Steak: In a large oven-safe skillet, sear the steak on all sides for about 2-3 minutes per side.
9. Roast the Steak: Transfer to the oven and bake for 35-40 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
10. Rest Before Slicing: Let rest for 10 minutes before cutting into slices.

How to Serve Argentinian Stuffed Flank Steak

• Traditional Chimichurri Style – Serve with a generous drizzle of chimichurri sauce, the classic Argentine herb-based condiment that adds freshness and tang.
• With a Side of Grilled Vegetables – Pair the steak with grilled peppers, zucchini, onions, and eggplant for a smoky, colorful accompaniment.
• Sliced with Fresh Salad – Serve thin slices over a simple arugula or mixed greens salad dressed with olive oil, lemon juice, and shaved Parmesan.
• Alongside Papas a la Provenzal – Complement the dish with Argentinian-style potatoes, roasted with garlic and parsley for a flavorful, crispy side.
• With a Side of Empanadas – Offer Argentinian beef or cheese empanadas as a delicious starter before enjoying the stuffed flank steak.
• Over a Bed of Rice or Quinoa – Serve over garlic-infused rice or quinoa to soak up the flavorful juices from the steak.
• With a Glass of Malbec – Pair the meal with Argentinian Malbec wine, known for its bold flavor and smooth finish, which complements the rich steak.
• As a Sandwich – Slice the steak and serve it on crusty bread or ciabatta with chimichurri and roasted red peppers for an irresistible steak sandwich.
• On a Wooden Board with Rustic Sides – Present the steak sliced on a wooden cutting board with sides like roasted vegetables, grilled corn, and fresh baguette slices for a rustic Argentinian feast.
• With a Fried Egg on Top – Add a fried or poached egg on top for an extra layer of richness, a technique often used in South American cuisine.

Additional Tips for Argentinian Stuffed Flank Steak

• Pound the Steak Evenly: Ensures even cooking and easier rolling.
• Use Butcher’s Twine: Helps maintain the shape of the roll during cooking.
• Rest the Meat: Allows juices to redistribute for the best flavor.
• Slice Against the Grain: Ensures tender and easy-to-chew slices.
• Customize the Filling: Swap ingredients based on preference, such as adding sun-dried tomatoes or mushrooms.

Recipe Variations for Argentinian Stuffed Flank Steak

1. Spicy Matambre: Add sliced jalapeños or a dash of red pepper flakes for extra heat.
2. Cheese-Stuffed: Use provolone or mozzarella for a gooey, cheesy center.
3. Bacon-Wrapped: Wrap the stuffed steak in bacon before cooking for extra flavor.
4. Mediterranean Style: Add feta cheese, olives, and roasted red peppers.
5. Mexican-Inspired: Stuff with black beans, corn, and queso fresco.
6. Herb-Crusted: Roll the steak in a mixture of chopped fresh herbs before cooking.
7. Wine-Infused: Marinate the steak in red wine before preparing for added depth.
8. Balsamic Glaze: Drizzle with a balsamic reduction before serving.
9. Stuffed with Chorizo: Add crumbled cooked chorizo for an extra savory touch.
10. Lemon Zest Addition: Add fresh lemon zest to brighten the flavors.

Freezing and Storage

• Freezing: Wrap the raw, stuffed steak tightly in plastic wrap and freeze for up to 3 months. Thaw before cooking.
• Storage: Store cooked leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a low oven (300°F/150°C) or slice and reheat in a skillet.

Special Equipment for Argentinian Stuffed Flank Steak

• Meat Mallet
• Butcher’s Twine
• Large Skillet (for searing)
• Baking Dish (for roasting)
• Grill (if using the grilling method)

FAQ for Argentinian Stuffed Flank Steak

1. Can I make this ahead of time? Yes, assemble the steak roll in advance and store it in the fridge until ready to cook.
2. What’s the best steak cut for this? Flank steak is traditional, but you can also use skirt steak.
3. Can I cook this in a slow cooker? Yes, cook on low for 6-7 hours for an ultra-tender result.
4. How do I prevent the filling from spilling? Roll tightly and secure well with twine.
5. Can I add different seasonings? Absolutely! Try adding rosemary, thyme, or chili powder for a unique twist.

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Conclusion

Argentinian Stuffed Flank Steak is a flavorful and visually stunning dish that’s perfect for special occasions or weekend grilling. Featuring tender, juicy steak wrapped around a vibrant filling of herbs, spices, and savory ingredients, this dish beautifully captures the essence of Argentinian cuisine. Whether served with a drizzle of chimichurri or paired with your favorite sides, every bite is packed with bold, irresistible flavor.

Easy to prepare yet impressive in presentation, this steak roll is ideal for gatherings or a special family meal. The combination of smoky char, rich stuffing, and zesty seasoning makes it a dish you’ll want to make again and again.

I can’t wait to see your take on this Argentinian classic! Snap a photo and tag me on Instagram—I’d love to see your version. Don’t forget to share your favorite variations in the comments. Happy grilling!