Recipes
Argentine Matambre w/ Chimichurri
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1.5 lbs Flank Steak, thin sliced (less than 1/4 inch)
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3 Hardboiled Eggs
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1/2 cup Gypsy Foods Chimichurri
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1/2 cup Brooklyn Biltong Jerky, finely diced (can substitute cooked chorizo sausage, if you've already eaten the jerky) (Also on Amazon)
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1/2 tsp Salt
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1/2 tsp Pepper
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1/2 tsp Garlic Powder
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Kitchen Twine
- Pre heat grill to medium-high
- Season steak with salt, pepper and garlic
- Spread thin layer of chimichurri across steak
- Cut hardboiled eggs into quarters, lengthwise, and arrange in evenly spaced rows across steak, leaving space between rows
- Arrange biltong in rows alongside eggs
- Carefully roll up the meat over the filling and secure tightly with kitchen twine
- Grill for 4-5 minutes per side, 16-20 minutes total
- Let rest for 10 min then cut into 1/2 inch slices and serve