Matambre - Argentine Stuffed Flank Steak | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 1 Hour.
Storage Notes: Best if enjoyed immediately, will keep covered and refrigerated for up to 2 days.
Difficulty: Easy.

Matambre is a classic Argentine dish, and it's a delicious, easy way to transform a less expensive cut like flank steak into a mouthwatering meal that presents beautifully. We love the chimichurri sauce that's key to this dish - make extra to keep in fridge and enjoy it for the next few days with whatever you're having next.


  • 1 Flank steak (about 1LB)
  • 1/2 Cup rough chopped cooked sausage
  • 10 Tbs Argentine Chimichurri & Steak Seasoning
  • 1 Red bell pepper
  • 2 Hard boiled eggs
  • 1 Cup finely minced parsley
  • 1 Cup finely minced cilantro
  • 1 Large red onion
  • 1 Jalapeño pepper
  • 8 Cloves garlic
  • 7 Tbs extra virgin olive oil
  • 5 Tbs red wine vinegar
  • A good spray of duck fat, and food-safe twine to bind
  • Preheat a grill to high heat in one section, likewise reserving an indirect section.
  • Lay flank steak flat, and carefully slice in half lengthwise, stopping just before the end. Lay flat, and gently pound on the entirety of the cut to further flatten and extend its overall length.
  • Rinse and finely mince parsley and cilantro, and add to a large mixing bowl.
  • Pell and dice onion, destem, deseed and mince jalapeño, and add both to the mixing bowl.
  • Pour in 8 Tbs Argentine Chimichurri and Steak Seasoning, along with extra virgin olive oil and red wine vinegar, and mix everything into a thick sauce.
  • Rinse and slice bell pepper lengthwise into strips, discarding the core, and peel hard boiled eggs, slicing lengthwise into 4ths.
  • Spoon chimichurri sauce over the length of the steak in about a 1/4" layer. You should have around 1-1 1/2 Cups left over, which will come in handy for service.
  • Lay down slices of egg and pepper, leaving a gap of around 1" between each small pile.
  • Carefully roll the flank steak, as you would sushi, applying gentle constant pressure as you do. It's OK if some peppers poke out the sides a bit, or if some chimichurri sauce squeezes out.
  • Working one at a time, tie 3-4 twine loops around the the roll, then one more loop end-to-end to secure, and cut off any excess twine.
  • Lightly spray all over with duck fat, then rub the remaining 2 Tbs of Argentine Chimichurri and Steak Seasoning all over.
  • Place down on the ripping hot grill, searing for about 2 minutes before rolling to it's side, and repeating until the whole roll has a good sear on it.
  • Place on indirect heat and cover the grill, cooking for about 10 minutes, before rolling to another side and cooking for a further 8-10 minutes, or until a meat thermometer in the center reads 130F.
  • Remove from the grill, and tent with foil for a few minutes as you pour some beverages and set up plates.
  • Slice off twine, then cut matambre widthwise into 7 or 8 rounds.
  • Serve with a generous spoonful of reserved chimichurri sauce, and devour. Buen Provecho!