Matambre - Argentinian Stuffed Flank Steak
No beef substitution.
- Lay the flank steak on a chopping board with the grain of the meat running parallel to the right edge of the board.
- Place your free hand flat against the top of the steak and using a very sharp knife, insert the knife along the trimmed edge of the steak. Keep the knife horizontal and slice lengthways through the middle of the flank, taking care to not cut all the way through the end seam of the meat.
- Season both sides of the flank well with salt and freshly ground black pepper and smoked chilli flakes.
- In a bowl, combine the chopped coriander, parsley and garlic cloves. Evenly spread the mixture over the inside of the butterflied beef.
- Layer the green and red pepper slices and quartered boiled eggs over the meat in rows and tightly roll up the flank letting it rest seam-side down to keep it closed.
- Tightly tie about 6 pieces of butcher’s string around the flank roll to secure the stuffing.
- Add a splash of olive oil to a large frying pan and cook the stuffed flank roll over a medium-high heat for 4 to 5 minutes on each side, evenly browning the beef and cooking for a total of around 20 minutes.
- Leave the meat to rest for 10 minutes before slicing it into thick rounds and remember to remove the string before serving.
- Serve these flavourful beef medallions with any side dishes of your choice. Creamy mashed potatoes and a fresh salad would be delicious accompaniments to finish off this meal.
- 1kg flank steak
- 1/4 cup olive oil
- 4 garlic cloves, crushed
- 10g fresh coriander leaves, finely chopped
- 10g fresh flat-leaf parsley, finely chopped
- Smoked chilli flakes
- Salt and freshly ground black pepper
- 1/2 green pepper, sliced
- 1/2 red pepper sliced
- 3 hard boiled eggs, quartered
Prep: 15 min
Cooking: 20 min
Ready In: 35 min
Servings: 4-6 people
Tips & Tricks
Ask your butcher to butterfly the flank steak for you.