Stuffed Flank Steak | Argentine Matambre on the Gourmet Guru Grill

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner while chuck roast is more economical.

mozzarella cheese

🥗Healthier: low-fat cheese

💰Cheaper: cheddar cheese

Low-fat cheese reduces calories while cheddar is often cheaper.

Slice the flank steak down the middle, being careful not to cut all the way through.

Spread 2-3 tablespoons of brown mustard over the flank steak.

Mix together 2/3 bunch of parsley, 1 tablespoon of cilantro, and 1 habanero (minced) in a bowl.

Rub the parsley mixture over the flank steak evenly.

Add 1.5 teaspoons of minced garlic on top of the steak.

Julienne one red bell pepper and sprinkle it over the steak.

Slice one yellow onion and sprinkle it over the steak.

Julienne 1-2 carrots and add to the steak.

Place 4 hard-boiled eggs (sliced) on top of the stuffing mixture.

Roll the flank steak up tightly, ensuring the stuffing stays inside.

Tie the rolled steak with butcher twine to secure it.

Drizzle olive oil over the outside of the steak as a binder for seasoning.

Season the outside with Steve Stubbs beef rub or your favorite steak rub, along with salt and pepper.

Preheat the grill to 375°F.

Sear the steak on direct heat for about 2 minutes on each side.

After searing, place a plate setter in the grill for indirect heat and continue cooking until medium, approximately 1 hour.

Remove the steak from the grill and let it rest for 7-10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens