Mary’s Matambre: Argentine Stuffed Flank Steak Recipe

Ingredients

• One 2-pound flank steak
• ½ cup olive oil plus 1 tablespoon, divided
• 5 garlic cloves, minced
• ¼ cup chopped cilantro
• ¼ cup chopped Italian parsley
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ⅛ teaspoon red pepper flakes
• ½ of a medium green bell pepper, very thinly sliced
• ½ of a medium red bell pepper, very thinly sliced
• 3 hard-boiled eggs, peeled and quartered
• Chimichurri sauce for dipping
• Cooking twine to tie the roast
• Meat thermometer
• Sharp chef’s knife
• Meat pounder