Matambre-Stuffed Flank Steak Recipe

Cooking Directions

• STEP 1.In a bowl, combine the garlic, parsley, oregano, salt, pepper, and olive oil to make the marinade.
• STEP 2.Place the flank steak in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.
• STEP 3.Preheat the grill to medium-high heat. Remove the steak from the marinade and pat it dry with paper towels.
• STEP 4.Spread the filling mixture evenly over the steak, leaving a small border around the edges. Roll up the steak tightly and secure with kitchen twine.
• STEP 5.Grill the steak for about 15-20 minutes, turning occasionally, until it reaches your desired level of doneness.
• STEP 6.Remove the steak from the grill and let it rest for 5-10 minutes before slicing. Remove the kitchen twine and slice the steak into thick slices.
• STEP 7.Serve the Matambre-Stuffed Flank Steak with chimichurri sauce and enjoy!

Cooking Tips

• Make sure to let the steak marinate for at least 2 hours or overnight to allow the flavors to penetrate the meat.
• Use kitchen twine to secure the rolled-up steak and prevent the filling from falling out during cooking.
• Let the steak rest before slicing to allow the juices to redistribute and ensure a tender and juicy result.

Storage and Serving

• Leftover Matambre-Stuffed Flank Steak can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the steak slices in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Serve the steak slices with chimichurri sauce and your favorite side dishes, such as roasted potatoes or a fresh salad.