Matambre Relleno with Chimichurri Sauce

Ingredients

• 1.5 kg (3.3 lbs) flank steak 1.5 kg (3.3 lbs) flank steak
• 2 carrots, julienned 2 carrots, julienned
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 1 green bell pepper, julienned 1 green bell pepper, julienned
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 4 hard-boiled eggs, sliced 4 hard-boiled eggs, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup fresh parsley leaves, finely chopped 1 cup fresh parsley leaves, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/2 cup olive oil 1/2 cup olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 7g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Lay the flank steak flat on a cutting board and butterfly it by making a horizontal cut through the center, without cutting all the way through. Open the steak like a book.
3. 3.
   In a bowl, combine the carrots, red and green bell peppers, onion, garlic, olive oil, red wine vinegar, dried oregano, salt, and pepper. Mix well.
4. 4.
   Spread the vegetable mixture evenly over the opened flank steak. Place the sliced hard-boiled eggs on top of the vegetables.
5. 5.
   Carefully roll up the flank steak, starting from one of the longer sides. Secure the roll with kitchen twine at regular intervals.
6. 6.
   Place the rolled matambre on a baking sheet and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium doneness.
7. 7.
   While the matambre is roasting, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, minced garlic, dried oregano, red wine vinegar, olive oil, salt, and pepper. Mix well.
8. 8.
   Once the matambre is cooked, remove it from the oven and let it rest for 10 minutes. Remove the kitchen twine and slice the matambre into thick rounds.
9. 9.
   Serve the sliced matambre with the chimichurri sauce on the side. Enjoy!

Treat your ingredients with care...

• Flank steak — To ensure tenderness, marinate the flank steak for at least 2 hours or overnight in the refrigerator before stuffing and rolling it.
• Chimichurri sauce — For a more intense flavor, prepare the chimichurri sauce a few hours in advance and let it sit at room temperature to allow the flavors to meld together.

Tips & Tricks

• If you prefer a spicier filling, add a pinch of red pepper flakes to the vegetable mixture.
• To make slicing the matambre easier, use a sharp knife and make clean cuts.
• Leftover matambre can be refrigerated and enjoyed cold as a delicious sandwich filling the next day.

Serving advice

Serve the sliced matambre on a platter, drizzled with chimichurri sauce. Accompany it with a fresh green salad and crusty bread to complete the meal.

Presentation advice

Arrange the sliced matambre in a spiral pattern on the platter, showcasing the beautiful layers of filling. Garnish with fresh parsley leaves and serve the chimichurri sauce in a small bowl on the side for an appetizing presentation.