Matambre (Stuffed Flank Steak) Part 2 of 2 [HD]

flank steak

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork is often less expensive.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: cooked potatoes

Tofu adds protein while potatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat, while processed cheese is less expensive.

Prepare the flank steak by trimming excess fat and butterflying it.

Mix garlic, oregano, and seasoned pepper in a bowl.

Spread the mixture evenly over the opened flank steak.

Layer sliced carrots, bacon, Swiss chard, and hard-boiled eggs on top of the mixture.

Roll the flank steak tightly and secure with kitchen twine or toothpicks.

Rub the outside of the rolled steak with margarine.

Wrap the rolled matambre in aluminum foil.

Preheat the grill to medium-high heat.

Place the wrapped matambre on the grill and cook until cooked through, turning occasionally.

Remove from the grill and let rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens