Matambre is a delicious Argentinean dish made from a thin cut of flank steak, rolled with vegetables, eggs, and spices, then grilled or roasted to perfection. The name "matambre" comes from the Spanish words matar (to kill) and hambre (hunger), as this flavorful dish is known for satisfying even the biggest appetites. Whether served as an appetizer or a main dish, Matambre is a must-try for meat lovers.

Ingredients

2 lbs (900g) flank steak, butterflied

2 cloves garlic, minced

1 tbsp (15ml) red wine vinegar

1 tbsp (15ml) olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp paprika

1 tsp oregano

1/2 tsp chili flakes (optional)

2 hard-boiled eggs, sliced

1 carrot, julienned

1 red bell pepper, sliced

1 cup (30g) fresh spinach or parsley leaves

Instructions

Prepare the Meat Lay the flank steak flat and rub it with garlic, vinegar, olive oil, salt, black pepper, paprika, oregano, and chili flakes. Let it marinate for 30 minutes.

Add the Filling Arrange the sliced eggs, carrots, bell peppers, and spinach evenly over the meat.

Roll and Tie Roll the steak tightly and secure it with kitchen twine to hold the shape.

Cook the Matambre

Grill Method: Preheat the grill to medium heat and cook for about 40 minutes, turning occasionally.

Oven Method: Bake at 375°F (190°C) for 45-50 minutes, covered with foil.

Rest and Slice Let the Matambre rest for 10 minutes before slicing into rounds.

Serving Matambre is best served sliced with chimichurri sauce and a side of fresh salad, potatoes, or crusty bread. It can be enjoyed warm or cold.

Matambre is a true representation of Argentinean cuisine rich, flavorful, and satisfying. Whether grilled or roasted, this stuffed flank steak is perfect for any gathering or family meal.