Mary’s Matambre: Argentine Stuffed Flank Steak Recipe | Mary DiSomma

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast is more economical.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often healthier and canned olives are cheaper.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine provides flavor without alcohol, grape juice is cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while seasoned water is budget-friendly.

Butterfly the flank steak to create a larger surface area.

Season the steak with salt, black pepper, and paprika on both sides.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped garlic, onion, and bell pepper until soft, about 5 minutes.

Add diced carrot and cook for another 3 minutes until tender.

Remove the sautéed vegetables from heat and let cool slightly.

Spread the sautéed vegetables evenly over the flank steak.

Layer hard-boiled eggs, black olives, and parsley on top of the vegetables.

Roll the flank steak tightly, securing with kitchen twine or toothpicks.

Preheat the oven to 350°F (175°C).

In a large oven-safe pot, heat more olive oil over medium-high heat.

Sear the rolled steak on all sides until browned, about 3-4 minutes per side.

Deglaze the pot with red wine, scraping up any browned bits from the bottom.

Add beef broth and bay leaves to the pot, bringing to a simmer.

Cover the pot and transfer it to the preheated oven.

Bake for 1.5 to 2 hours until the meat is tender and flavors meld.

Remove from the oven and let rest for 10 minutes before slicing.

Cooking Techniques

Spice Level:

Allergens