Matambre | FoodieAtlas

Ingredients

2 lbs flank steak, butterflied and pounded thin
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 hard-boiled eggs, sliced
1 red bell pepper, thinly sliced
1 carrot, julienned
1 cup spinach leaves
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup white wine vinegar
Kitchen twine for tying

Instructions

Prepare the Steak

Lay the butterflied flank steak on a clean surface and pound it to an even thickness. Season the steak with minced garlic, chopped parsley, chopped oregano, salt, and ground black pepper.

Add the Filling

Layer the sliced hard-boiled eggs, red bell pepper, julienned carrot, spinach leaves, and grated Parmesan cheese evenly over the steak.

Roll and Tie the Steak

Starting from one end, carefully roll the steak tightly into a log shape. Secure the roll with kitchen twine at 1-inch intervals to keep the filling in place.

Marinate the Steak

In a small bowl, whisk together the olive oil and white wine vinegar. Place the rolled steak in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 2 hours, or overnight for best results.

Preheat the Grill or Oven

Preheat your grill to medium-high heat, or preheat your oven to 375°F (190°C).

Cook the Matambre

If grilling, place the rolled steak on the grill and cook for about 20-30 minutes, turning occasionally, until the meat is browned on all sides and cooked to your desired doneness.

If baking, place the rolled steak in a baking dish and bake in the preheated oven for about 30-40 minutes, or until the meat is cooked through.

Rest and Serve

Remove the matambre from the grill or oven and let it rest for about 10 minutes. Carefully remove the kitchen twine and slice the matambre into 1-inch thick pieces.

Serve

Arrange the sliced matambre on a serving platter and serve hot. It can be enjoyed with chimichurri sauce, a fresh salad, or grilled vegetables.