A combination of two Spanish words – matar, which means “to kill,” and hambre, which means “hunger,” – matambre literally translates to “hunger killer.” The traditional Argentine dish features flavorful flank steak stuffed and rolled with boiled eggs, peppers, chorizo, olives, Cojita and herbs for layers of flavor and a beautiful presentation.
Matambre with Chimichurri
Serves | 4 to 6 |
- 2 lb flank steak
- ¼ cup Dijon mustard
- ½ cup cilantro, chopped
- ½ cup parsley, chopped
- 3 cloves garlic, chopped
- ¼ cup green olives, chopped
- ½ cup Cotija or Feta cheese, crumbled
- 4 whole boiled eggs, quartered
- 1 cup roasted red peppers
- 6 oz chorizo, cooked and drained
- salt and pepper, to taste
- ¼ cup extra-virgin olive oil
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- ½ cup parsley, coarsely chopped
- 4 cloves garlic
- 2 Tbsp fresh oregano
- ¼ cup red wine vinegar
- ½ tsp red pepper flakes
- ¾ cup extra-virgin olive oil
| Preparation – Matambre | Using a sharp knife, butterfly the flank steak. With a sharp boning knife and working against the grain, make a cut down the center of the flank about halfway through the meat. At the top of the cut, slice the meat, along the cut, toward you to make a pocket. Continue to slice the meat, opening up the flank and trying not to make any holes. Repeat on the other side and open up flaps. Using a meat mallet, pound out thicker parts of meat to create an even thickness; season with salt and pepper.
With cut side up, spread mustard evenly across entire surface of steak; add cilantro, parsley, garlic and olives. Arrange eggs in three rows across steak; add a row of roasted red pepper next to the eggs, followed by cooked chorizo in between. Sprinkle cheese on top.
Starting from left to right, roll the steak across the grain; tie with butcher’s twine every 2 inches to hold together. Season with salt and pepper and rub with olive oil.
Heat grill to 400°F. Grill for about 4 to 5 minutes per side, about 20 minutes total.
| Preparation – Chimichurri | In a food processor, pulse parsley, garlic, oregano, vinegar and red pepper flakes until smooth. Season with salt and pepper. Transfer to bowl and add olive oil; let stand for 20 minutes.
| To Serve | Slice matambre across the grain; serve topped with chimichurri.