Matambre - Argentinian Stuffed Flank Steak
Matambre: An Argentinian Stuffed flank steak with hard boiled eggs, bell peppers and a mixture of cilantro, garlic and olive oil.
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Cooking tools:
- Grill
- Instant-read thermometer
- Meat tenderizer
- Butcher's twine
- Skewer
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Aluminum foil
Ingredients
- 2 pounds flank steak
- ¼ cup olive oil
- 5 cloves garlic (minced)
- ¼ cup cilantro (chopped)
- ¼ cup parsley (chopped)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
- 3 hard boiled eggs (quartered)
- ½ medium green bell pepper (sliced)
- ½ medium red bell pepper (sliced)
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