Matambre Arrollado is a popular Argentinian beef dish that has subtle differences from region to region.
Typically the matambre, which is like a flank steak is filled with hard-boiled eggs, carrots and red bell peppers.
When cut into thin slices, it displays a colorful presentation.
Here is a great Matambre Arrollado recipe.
- 2 lb Flank Steak
- 4 Cloves Garlic, Minced
- 1/4 Cup Olive Oil
- 1/4 Cup Cilantro, Chopped
- 1/4 Cup Parsley, Chopped
- Pinch Red Pepper Flakes
- Salt & Pepper to Taste
- 3 Hard Boiled Eggs, Quartered
- 1/2 Red Bell Pepper, Sliced
- 1/2 Green Bell Pepper, Sliced
Place the flank steak on a cutting board. With a sharp knife, butterfly the steak by gently slicing it in half through one of the long sides so that you can unfold the steak like a book. Leave one side connected, creating one large, flat steak. If you want to make the meat thinner, you can pound it with a mallet to flatten it out and even out the thickness.
In a small bowl mix together the olive oil, cilantro, parsley, garlic, salt, black pepper and red pepper flakes.
Place the steak in a large, seal-able container. Pour the cilantro and parsley mixture over the steak, making sure it is evenly coated. Cover the steak and refrigerate for 6 hours or overnight.
Preheat the grill to 400°F
Remove steak from the marinade and place it on a flat surface. Brush the remaining marinade evenly over the entire surface of the steak.
Arrange the quartered eggs in rows across the flank steak. Repeat with the sliced peppers. Carefully roll the meat up over the filling, across the grain. Tie with butcher's twine to hold it together.
Place the roll on the grill and grill on both sides for about 5 minutes per side, about 20 minutes in total. Can also be baked in the oven at 350°F for 1 hour.
Let the roll rest for 15 minutes before slicing into it.