Imagine the aroma of grilled beef as it fills your kitchen, accompanied by the vibrant colors of fresh vegetables peeking through the layers of succulent meat. During family gatherings, I remember my mother preparing Matambre, an Argentinian stuffed flank steak, and how everyone would gather around the table, excited for a taste. This dish means more than just a meal; it brings back memories of laughter, connection, and warmth. When you make Matambre, you’re not just cooking; you’re sharing a little piece of tradition and comfort. What’s special about this recipe is how it combines simple ingredients into a delicious, hearty dish that celebrates the flavors of home.
why make this recipe
Making Matambre is a wonderful way to bring people together. Not only does it have rich flavors, but it also allows for creativity in the kitchen. You can customize the fillings based on your preferences or what you have at home. The process of rolling the meat, securing it, and grilling or baking it feels rewarding. Plus, the leftovers can be just as delightful! It’s a perfect choice for a family dinner, a festive gathering, or a cozy weekend cookout.
how to make Matambre
Ingredients
- 1 flank steak (about 2 pounds)
- 1 cup cooked spinach, chopped
- 1 cup cooked carrots, chopped
- 1 cup red bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olives, sliced
- 2 hard-boiled eggs, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Kitchen twine or butcher’s string
Directions
- Preheat your grill or oven to 350°F (175°C).
- Lay the flank steak flat on a cutting board and season with salt and pepper.
- In a skillet, heat olive oil and sauté the onions, garlic, spinach, and carrots until tender.
- Remove from heat and mix in the red bell pepper, olives, and chopped hard-boiled eggs.
- Spread the filling evenly over the flank steak.
- Roll the steak tightly and secure it with kitchen twine.
- Grill or bake for about 45 minutes to an hour, until cooked to your desired doneness.
- Remove from heat and let it rest for a few minutes before slicing. Serve warm.
how to serve Matambre
You can serve Matambre sliced into rounds, showcasing the beautiful filling. Pair it with a fresh green salad, some crusty bread, or roasted potatoes for a complete meal. A nice chimichurri sauce or salsa can enhance the flavors even more, adding a touch of brightness!
how to store Matambre
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3 to 4 days. For longer storage, you can freeze the sliced meat. Just wrap it tightly in plastic wrap before placing it in a freezer-safe bag. It can stay in the freezer for up to three months.
tips to make Matambre
- Feel free to switch up the vegetables in the filling based on what you like. Zucchini or eggplant can be great additions!
- Make sure to season the meat well, as it enhances the overall flavor.
- Let the Matambre rest after cooking to keep it juicy.
variation
You can make a spicy version by adding some chili flakes or jalapeños to the filling. Additionally, consider using different types of cheese for a creamier texture inside.
FAQs
1. Can I use a different cut of meat?
Yes, you can use other cuts like top round or skirt steak, but flank steak gives a nice balance of flavor and tenderness.
2. Can I make this ahead of time?
Absolutely! You can prepare it a day in advance and store it in the fridge. Just cook it when you’re ready to enjoy.
3. What sides go well with Matambre?
Grilled vegetables, mashed potatoes, or a fresh salad work wonderfully with Matambre, making for a balanced meal.
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Matambre – Argentinian Stuffed Flank Steak
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A traditional Argentinian recipe that combines flank steak with a delicious filling of vegetables and eggs.
Ingredients
- 1 flank steak (about 2 pounds)
- 1 cup cooked spinach, chopped
- 1 cup cooked carrots, chopped
- 1 cup red bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olives, sliced
- 2 hard-boiled eggs, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Kitchen twine or butcher’s string
Instructions
- Preheat your grill or oven to 350°F (175°C).
- Lay the flank steak flat on a cutting board and season with salt and pepper.
- Heat olive oil in a skillet and sauté the onions, garlic, spinach, and carrots until tender.
- Remove from heat and mix in the red bell pepper, olives, and chopped hard-boiled eggs.
- Spread the filling evenly over the flank steak.
- Roll the steak tightly and secure it with kitchen twine.
- Grill or bake for about 45 minutes to an hour, until cooked to your desired doneness.
- Remove from heat and let it rest for a few minutes before slicing. Serve warm.
Notes
Feel free to switch up the vegetables in the filling based on your preferences. Let the Matambre rest after cooking to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg