• Matambre Chef Camp Style with Chimichurri

Courtesy of our friends at Chef Camp. This is an Argentinian stuffed flank steak with hard boiled eggs, bell peppers and a mixture of spinach, salt, pepper and olive oil.



2 lb. flank steak or flat iron steak
½ tsp. salt
½ tsp. ground black pepper
¼ cup olive oil
1 bunch of spinach
½ red bell pepper, sliced
2 hard boiled eggs (whole, halved or quartered depending on size of steak)



1 tsp sea salt or kosher salt
4 cloves garlic
2 tsp. Mexican dried oregano
2 cups or bunches Italian parsley, coarsely chopped, stems included
½ cup extra virgin olive oil, plus more for just in case
2 Tbsp. sherry vinegar
½ tsp. crushed red chili flakes


1. Start by butterflying the steak by slicing it and opening it up like a book. You can also make the meat thinner by pounding it with a mallet to flatten it out and even out the thickness.

2. Season the steak with salt and pepper pressing the spices into the steak, then brush or drizzle olive oil and rub into the steak.

3. Arrange the spinach across the flank steak and repeat with the sliced peppers. Place the eggs in the middle of the steak in a row and carefully roll the meat up over the filling across the grain, jelly roll style. Tie with butcher’s twine to hold it together. Season the outside of the roll generously with salt and pepper and the rest of the olive oil.

4. Wrap in foil and refrigerate if possible for a couple of hours.

5. Prepare your grill for cooking over medium direct heat.

6. The temperature on your grill should read around 500 degrees F. Place the roll on the grill and grill for for about a total of 20 minutes rolling from side to side every 5 minutes. If you want a crust, remove foil after the 20 minutes and grill for 4 minutes on each side.

7. Let the roll rest for 15 minutes before slicing into it.



1. In a mortar & pestle place the salt and garlic cloves and mashed into a paste.

2. Add the Mexican dried oregano, the chopped parsley and mash again, until parsley turns a deeper color of green.

3. Incorporate the olive oil and mash some more, this time using a circular motion to swirl ingredients and oil together. Blend in the sherry vinegar and the chili flakes and this time mix with a spoon.

4. Taste for seasoning with salt, vinegar and more oil to your liking.

PS: You can also just put all ingredients in a food processor or blender to make the sauce. You will need more olive oil with this method. Chimichurri will keep for 1 week in a glass jar refrigerated. It also freezes well!

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