A “matambre” is an Argentinian flank steak stuffed with hard-boiled eggs and bell peppers. The inside is also coated with chimichurri, an Argentinian sauce made of finely chopped parsley, minced garlic, olive oil, oregano, and crush red pepper or chili flakes. The name is a portmanteau of “matar” and “hambre” – meaning “hunger killer” – which is exactly what this XXL roulade will do for you!
Matambre Steak Roll with Chimichurri Sauce
A delicious Argentinian flank steak stuffed with hard-boiled eggs and bell peppers, coated with chimichurri sauce.
Equipment
- Roasting Pan
- Cooking twine
Ingredients
- 1/4 cup olive oil
- 5 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp crushed red pepper
- 2 lb flank steak
- 2 hard-boiled eggs, quartered
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 2 lbs potatoes
- 4 tbsp olive oil
- salt & pepper to taste
Instructions
- Preheat the oven to 325°F and prepare the chimichurri sauce by mixing the ingredients together.
- Flatten the flank steak and brush the chimichurri sauce over it.
- Evenly arrange the hard-boiled egg quarters in 3 rows over the steak.
- Evenly arrange the pepper strips in 3 rows over the steak.
- Carefully roll up the flank steak, secure it with cooking twine, and season the outside with salt and pepper. Sear the steak roll on all sides in a roasting pan with some olive oil over medium heat.
- Cut the potatoes into wedges and mix them with olive oil, salt, and pepper. Add the potato wedges to the roasting pan and cook for 25 minutes. If you want crispier potatoes wedges, you can remove the steak roll after 25 minutes and cook the potatoes longer.
VIDEO
You can find the nifty chopping board featured in the recipe video here.