Description
A traditional Argentinian recipe that combines flank steak with a delicious filling of vegetables and eggs.
Ingredients
Scale
- 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