S5 E13 The Hunger Killer: Matambre (Argentinian Stuffed Flank Steak)

flank steak

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu offers a plant-based option, while scrambled eggs are often more affordable.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds freshness, while apple cider vinegar is cost-effective.

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

Mix garlic, parsley, oregano, salt, and pepper in a bowl to create a marinade.

Spread the marinade evenly over the flank steak and let it marinate for at least 30 minutes.

Preheat the grill to medium-high heat.

Place the marinated flank steak on the grill and cook for about 5-7 minutes per side until nicely charred.

Remove the steak from the grill and let it rest for 5 minutes.

Layer sliced hard-boiled eggs, red bell pepper, and carrots on one half of the steak.

Fold the steak over to enclose the filling and secure with kitchen twine or toothpicks.

Return the stuffed steak to the grill and cook for an additional 10 minutes, turning occasionally.

Let the matambre rest for 5 minutes before slicing.

Serve with a drizzle of olive oil and lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary