Argentine Rolled Flank Steak | Matambre Recipe

flank steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner while pork loin is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds flavor, while processed cheese is often cheaper.

Butterfly the flank steak to create a larger surface area.

Pound the steak gently with a meat mallet to tenderize it.

Spread the boiled eggs, carrots, roasted sweet bell peppers, parsley, and garlic evenly over the surface of the steak.

Sprinkle parmesan over the vegetables.

Roll the steak tightly from one end to the other, securing it with kitchen twine.

Preheat the grill to medium-high heat.

Sear the rolled steak on all sides until browned, about 4-5 minutes.

Transfer the steak to a cooler part of the grill, cover, and cook until desired doneness, about 20-30 minutes.

Remove the steak from the grill and let it rest for 10 minutes before slicing.

Cut the rolled steak into thick slices to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary