Matambre – Argentinian Stuffed Flank Steak

Matambre, an iconic dish from Argentina, translates to “hunger killer,” and for a good reason. This flavorful, stuffed flank steak rolls around a vibrant filling, offering a feast for the senses. This recipe combines the rich taste of beef with fresh herbs, spices, and colorful vegetables, creating a dish that’s as beautiful as it is delicious. Follow these steps to create your own Matambre, perfect for a special occasion or a weekend dinner.


  • 2-pound flank steak
  • ¼ cup olive oil
  • 5 cloves garlic, minced
  • ¼ cup cilantro, chopped
  • ¼ cup parsley, chopped
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon red pepper flakes
  • 3 hard-boiled eggs, quartered
  • ½ medium green bell pepper, sliced
  • ½ medium red bell pepper, sliced
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  1. Prepare the Flank Steak:
    • Lay the flank steak flat on a clean surface. If necessary, gently pound the steak with a meat mallet to an even thickness, about ½ inch thick.
  2. Marinate the Steak:
    • In a small bowl, mix together the olive oil, minced garlic, chopped cilantro, chopped parsley, salt, black pepper, and red pepper flakes to create a marinade.
    • Spread the marinade evenly over both sides of the steak. Let it marinate for at least 30 minutes, or for better flavor, refrigerate it overnight.
  3. Layer the Filling:
    • Once marinated, lay the steak flat, with the grain running horizontally in front of you. Arrange the quartered hard-boiled eggs, sliced green and red bell peppers evenly over the steak.
  4. Roll and Tie:
    • Carefully roll up the steak as tightly as possible from one long side to the other, enclosing the filling. Use kitchen twine to tie the roll securely at 2-inch intervals.
  5. Cook the Matambre:
    • Preheat the oven to 350°F (175°C). Place the rolled steak seam-side down in a roasting pan.
    • Roast in the preheated oven for about 1 to 1 ½ hours, or until the meat reaches your desired level of doneness. For a medium finish, aim for an internal temperature of 145°F (63°C).
  6. Rest, Slice, and Serve:
    • Let the Matambre rest for 10 minutes after removing it from the oven. Cut off the kitchen twine and slice the roll into 1-inch thick rounds.
    • Serve warm, garnished with additional chopped cilantro and parsley if desired.

This Matambre recipe brings a taste of Argentina to your table, combining succulent beef with the fresh flavors of herbs and the vibrant colors of the filling. It’s a show-stopping dish that’s sure to impress, offering a delicious way to explore the culinary traditions of South America. Enjoy your Matambre with a side of roasted vegetables or a simple salad for a complete meal.